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Categories:
flour freshly ground black pepper House Seasoning salt buttermilk vegetable oil salt milk green onions butcher run them salt black pepper garlic powder
Viewed: 25 - Published at: 6 years agoIngredients
- 1 1/2 cups, plus 2 tablespoons all-purpose flour
- 1/2 teaspoon freshly ground black pepper
- 8 (4-ounce) tenderized beef round steak*
- 1 teaspoon House Seasoning, recipe follows
- 1 teaspoon seasoning salt
- 2 cups buttermilk
- 2/3 cup vegetable oil
- 1 1/2 teaspoons salt
- 1 quart whole milk
- 1 bunch green onions, or 1 medium yellow onion, sliced
- *Cook's Note: Have butcher run them through cubing machine
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Method
- Combine 1 1/2 cups flour and 1/4 teaspoon of pepper in a small bowl.
- Sprinkle 1 side of the meat with the House Seasoning and the other side with the seasoning salt, and then dredge the meat in buttermilk and then flour.
- Heat 1/2 cup oil in a heavy skillet over medium-high heat.
- Add 2 or 4 of the steaks to the hot oil and fry until browned, about 5 to 6 minutes per side.
- Remove each steak to a paper towel-lined plate to drain.
- Repeat with the remaining steaks, adding up to 1/4 cup more oil, as needed.
- Make the gravy by adding the 2 tablespoons of remaining flour to the pan drippings, scraping the bottom with a wooden spoon.
- Stir in the remaining 1/4 teaspoon pepper, and the salt.
- Reduce the heat to medium and cook, stirring frequently, until the flour is medium brown and the mixture is bubbly.
- Slowly add the whole milk stirring constantly.
- Return the steaks to the skillet and bring to a boil over medium-high heat.
- Reduce the heat to low, and place the onions on top of the steaks.
- Cover the pan, and let simmer for 30 minutes.
- Combine all ingredients.
- Store in an airtight container for up to 6 months.
