- 1 1/2 pounds [680 kg] beef top round steak, 1/2-inch [1.3 cm] thick
- 1 beaten egg
- 1 tablespoon [15 mL] milk
- 1 cup [250 mL] fine cracker crumbs
- 1/4 cup [60 mL] salad oil
- Salt and peper, to taste
Creamy Sauce
- 3 tablespoons [45 mL] pan drippings and butter [if needed]
- 3 tablespoons [26.25 g] flour
- 1 1/2 cups [375 mL] cream
- Salt
- 1/4 teaspoon [1 mL] freshly ground pepper
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- Pound steak 1/4-inch [6-mm] thick.
- Cut into 6 serving pieces.
- Blend together egg and milk.
- Dip meat in egg mixture, then in cracker crumbs.
- Slowly brown meat into hot oil in a skillet, turning once.
- Cover and cook over low heat until tender, about 45 to 60 minutes.
- Season with salt and pepper.
- Remove steak pieces from frypan; keep warm.
- For the sauce, heat 3 tablespoons [45 mL] of pan drippings in the skillet, adding butter if necessary.
- Scrape up any brown bits over the bottom.
- Stir in flour over low heat, until lightly browned.
- Slowly stir in cream stirring until smooth.
- Salt, pepper and cook for about 7 minutes.
- Serve, coated with creamy gravy.
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