- 4 pieces round steak, about 6 oz. each
- 3 c. milk
- 2 c. flour
- salt and pepper to taste
- oil for frying
| Place round steak on cutting board and trim; discard bone and excess fat. With meat mallet, pound each piece on both sides, going over meat twice in opposite directions. Set aside. Combine flour with salt and pepper to taste. Place milk in separate bowl. Place a cast iron skillet over medium heat and add oil or shortening to start heating. Dip steaks in milk, then dredge both sides in seasoned flour, patting to work in flour and seasonings. Test temperature of the oil by sprinkling a few drops of milk into it. Milk should sizzle. Add steaks, taking care not to crowd and cook until golden brown on both sides and fully cooked, 2-3 minutes on each side. Serve with cream gravy. Serves 4. |
