Below I posted a recipe that the Davis Herd deemed delicious. Beings I'm a townie gone country I'm wondering if this recipe has perhaps been around for years? It seems quite possible that my great granny may have fried this up in her kitchen at one time. However, this recipe is too good to wonder about....I had to share!
2.5 cups flour divided
2 TB salt
1 t cayenne pepper( or less...the Davis herd men have sensitive tongues)
3 eggs lightly beaten
3 pds tenderized round steak
1 c frying oil
2.5 c milk
1 t garlic salt
3/4 t celery salt
1 cube beef bouillon
In a shallow bowl combine 2 c flour, salt and pepper, set aside. Beat eggs together and remaining 1/2 c flour. Dredge meat in flour, egg mixture, flour. (thats the secret, the egg flour mixture) Then fry in hot oil over medium heat until golden brown. Remove from skillet, drain and keep warm. Pour off all but 1TB spoon of the oil. Stir in leftover flour, stirring constantly until flour is browned. Remove from heat and stir in milk, garlic salt, celery salt and beef bouillon. Return to heat and simmer constantly until gravy thickens.
Serve this with some mashed taters and corn and it's what I call a good ole' Iowa,
stick to your ribs, meal.
BEEF its whats for dinner :)
1 comment:
Jess...this Swiss Steak was an absolute favorite at the Stables Inn for Sunday meals! Always ran out! We like to just brown the meat and then place in slow cooker, covered in the gravy for a few hours. The meat is so tender when cooked on low. Yummy, Yummy! Glad you "found" this great recipe and enjoyed it! ~Lisa~
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