Smothered Steak

Smothered Steak

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1 ts Salt
1/2 c Vegetable oil
1/2 c self-rising flour; Plus 2 T
1/2 ts Pepper
1 2.5-pound Round steak; (up to 3 pounds)
1 c Half-and-half
1 c milk

Original recipe makes 1



Combine 1/2 cup flour, 1/2 t salt and 1/2 t pepper. Dredge the steak pieces in the flour. Using a meat mallet, or, if desperate, the rim of a small plate, pound the four into the round steak pieces until steak is quite thin. (If using the rim of a plate be careful not to pound so hard as to break the plate!) Heat oil in a large heavy skillet over medium-high heat; add steak and brown well on both sides. When browned on both sides, cover skillet,, reduce heat and simmer 10 minutes. Remove steak, reserving 1/4 c drippings in skillet. Combine remaining 2 Tablespoons flour, half-and-half, milk, remaining 1/2 teaspoon salt and pepper to taste; stir until smooth. Stir into skillet and cook over medium heat until thickened, stirring constantly. Add steak, turning to coat with grave; cover and simmer 10 minutes. Yield: 4 to 6 servings Source: Original Whistle Stop Cafe Cookbook, by Fannie Flagg Posted to T.nt (sdm-marked) ~ Prodigys Recipe Exchange Newsletter by "Peggy L. Makolondra" on Jul 07, 1997

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