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Though Texas is a world in itself, it is also a Southern world, and many of its favorite dishes are wholly Southern. Fried Steak, for instance, of which there are many varieties. Have the butcher cut a slice of round steak about 3/4 inch thick, its weight depending on the number of diners. With a rolling pin or bottle, pound the steak to 1/2-inch thickness. Cut it into convenient serving portions. Dip in buttermilk, then dredge in flour that has been seasoned with salt and pepper. Heat lard or drippings in a large iron skillet. When almost at the smoking point, add the steak and sear very quickly on both sides. Reduce heat and fry until brown on one side, turn and brown the other. Drain quickly on paper. Serve with White Gravy. Busted by Christopher E. Eaves
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|Serving Size: 1 Serving (19g)|
|Recipe Makes: 4|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 38.8mg||1 %|
|Potassium 0.4mg||0 %|
|Total Carbohydrate 18.7g||6 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 18.7g|
|Protein 0g||0 %|
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Calories per serving: 73
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