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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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southern dish best served with mashed potatoes, greens and biscuits Ingredients:
2/3 cup flour |
1 teaspoon salt |
fresh ground pepper |
2 lbs top round steaks, tenderized about 1/2 inch thick |
2 eggs |
2 tablespoons cream |
1/2 cup vegetable oil |
2 cups saltine crumbs, rolled fine |
1 onion, sliced |
1/2 cup cream |
2 cups chicken broth |
1 dash worcestershire sauce or 1 dash hot sauce (optional) |
Directions:
1. Mix 1/2 cup flour with salt and pepper.
2. Pound the mixture into both sides of the meat with mallet.
3. Cut the meat into serving size pieces.
4. Beat the eggs together with the 2 tbl spns cream Reserve 3 tble spns of the flour.
5. Dredge the steaks in the remaining flour.
6. Dip in egg mixture then in cracker crumbs.
7. Drop into hot oil.
8. Brown the steaks well turn and brown other side.
9. Reduce heat to medium cover skillet and cook 15-20 minutes.
10. Turning occasionally until steak is cooked through and tender.
11. Remove steaks from pan and drain on brown paper bags.
12. Keep warm add onion to pan and saute quickly.
13. Remove.
14. Pour off all but 3 tble spns of oil and remaining flour ans stir well for 1-2 minute Stir in the cream then chicken stock then worcestershire and or hot sauce top the meat with the gravy.
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