Season steaks with 1/2 tsp. salt and 1/4 tsp. of the black pepper; set aside. Place buttermilk in a shallow dish. Place 3/4 cup of the flour in another shallow dish. Dip steaks in buttermilk; then in flour, coating completely. In a large deep skillet, heat shorteining over Medium-High heat until hot, but not smoking. Add steaks and cook 3-4 minutes per side or until cooked through and coating is golden. Drain on a paper towel-lined platter and cover to keep warm For gravy, add remaining 3 tablespoons flour, 1/2 tsp. salt and 1/4 tsp. pepper to the skillet. Cook 2-3 minutes, or until flour is browned, stirring constantly. Add milkand stir until gravy thickens. Top steak with gravy and serve. Serves 4. MC formatting by bobbi744@sojourn.com
NOTES : Recipe also found in Mr. Food's Simple Southern Favorites
Recipe by: Mr. Food's EasyCooking Magazine, Winter/Spring '98
Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on Mar 15, 1998
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