April 11, 2010


2 lb. tenderized round steak or cube steaks, cut in serving size pieces
Vegetable oil for frying
1 c. flour
1 tsp. pepper
1 tsp. salt
1 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. poultry seasoning
1 egg, beaten
1/2 c. milk
1/2 - 1 lb. lean seasoned pork sausage
1/4 c. flour
1/2 tsp. salt
1/8 tsp. pepper
2 1/2-3 c. hot milk
Combine egg and milk; mix well. Combine flour and all dry seasonings. Roll steak in flour; dip in egg mixture; then roll again in flour, 1 piece at a time. Heat 1/2 inch of oil on a large skillet. Add meat and fry approximately 15 minutes, until crisp, golden brown, turning once. Drain on paper towel. Serve with sausage gravy.Gravy: Brown pork sausage; drain. Save 1/4 cup of drippings. Return drippings to pan and place over medium heat. Stir in flour, salt and pepper. Gradually add hot milk; stirring constantly, until thickened and bubbly. Stir in browned crumbled sausage and serve with steak.

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