RECIPE #24 FRIED ROUND STEAK, MASHED
POTAOES AND BROWN GRAVY
Lula used to take the backside (dull edge) of her famous butcher knife and beat the round steak in both directions to make it tender for frying. This was instead of using a mallet.
Round Steak (about 8 oz. per person)
Salt and Pepper
Cut Tenderized Round Steak into serving size pieces, pat in flour on each side of meat. Salt and Pepper.
Heat oil in skillet and fry until well browned turning once.
After the meat has fried in the skillet remove it, set aside and keep warm. In the same skillet make the gravy using the browned bits left in the skillet. (For the gravy recipe see RMJ entry for 4 February 2019.)
Note: It is very important to brown the flour in the browned bits in the skillet before proceeding with making the gravy.
Russet Potatoes- (About 8 oz. per person). Boil the potatoes until done (about 20-25 minutes).
When done: mash with potato masher (or hand mixer) adding 2 tablespoons of butter, a little milk and salt and pepper.
Pairs well with Biscuits (see RMJ 5 Feb 2019 for Biscuit Recipe), Corn on the Cobb, Green Beans,
Fried Okra, Iced Tea, RC Cola, Apricot Cobbler and Vanilla Ice Cream.
I don’t share these recipes with just anyone.
“I have food to eat that you do not know about.” Jesus