I use round steak, and season each side with a little flour, salt, fresh cracked pepper...and tenderize the hell out of it. Then dredge in seasoned flour, milk, flour one last time.
Cook in a cast iron skillet with a little oil at about medium. I keep them moving a little to keep the flour from sticking or burning. When the blood starts to come up through the flour it's time to turn them and a nice golden/browned color.
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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa
Keeping Valspar in BBQ, one cook at a time.
Recipient of a Huggies box!
Shut up, and cook!!!!
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