Wow! I am thrilled that my round steaks were delicious! I decided against the Sorta Salisbury Steak and combined the other recipes for frying the rounds.
My beef rounds were about 3/4 in thick; I sliced them in half so they were roughly 1/4 inch thick. Because the meat is normally very tough I needed to tenderize it. (shh... don't tell anyone that I used a dull serrated knife to pound my meat) I made sure to use plenty of freshly ground pepper like the Pioneer woman suggested . I love pepper so I wasn't shy. (Have you seen me eat my pepper with fry's and ketchup???) In addition to pepper in the flour I added some Lawry's seasoning salt. Then I followed
choice #1 Chicken Fried Steak for the dredge. I liked the idea of having the extra spices on it, Tabasco, buttermilk(of which I made my own, milk plus vinegar or lemon juice=buttermilk), and fresh garlic cloves. So it's flour, dredge, flour, fry. I didn't have shortening so I used veggie oil a.k.a. soybean oil. Once HOT I added 2 TBLS butter for browning purposes. I fried the first side until the edges started to brown then I flipped it and cooked the other side for about 1 minute. I also chose to make gravy using the oil I fried the steaks in. I roughly followed the recipe from "choice #1"; basically I cut the recipe in half- I didn't want that much gravy. If we would have been having mashed potatoes I would have made a full batch, but we had potatoes au'gratin. Even though it was box potatoes they were still delicious and a perfect combo.
Shame on me...I didn't take any pictures.
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