1 Pound Top Round Steak, about 1/2 inch thick, cut in 4 equal portions
Vegetable Oil or Shortening, for frying
1 Cup Buttermilk
1 Teaspoon Tabasco Sauce
1 Cup All-Purpose Flour
1 Teaspoon Salt
1/2 Teaspoon Freshly Ground Pepper
2 Cups Milk
Dash Ground Cayenne Pepper, or to taste, optional
Salt and Pepper, to taste
Instructions
Using the pointed side of a meat mallet, pound the steaks to tenderize them, then use the flat side of the mallet to pound them to about 1/4-inch thick.
In a deep, heavy skillet, melt shortening over high heat to a depth of about 1 1/2 to 2 inches. Heat to 370°.
In a deep, heavy skillet, melt shortening over high heat to a depth of about 1 1/2 to 2 inches. Heat to 370°.
Discard all but 1 1/2 tablespoons of the fat from the skillet. With skillet over low heat, whisk in reserved 1 1/2 tablespoons flour mixture. Stir until smooth and bubbly, scraping up browned bits from the bottom of the skillet. Whisk in the milk and ground cayenne, if using, and bring to a simmer. Simmer for about 3 minutes, or until flour taste is gone. Season with salt and pepper to taste. Serve the steak with the gravy.
Originally Submitted
2/11/2008
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