Friday, March 14, 2008

Floured Steak

Floured Steak

Cube Steak

Salt & Pepper


Oil for frying

Beef Bouillon (if desired)

Flour or cornstarch for gravy

Salt & pepper each side of the steak, then dredge each side w/ flour. Use a meat tenderizer (spiky side) to beat in the flour on each side. (Great for stress relief!) When all steaks are done, fry in oil to brown each side. Transfer steaks from the frying pan to a roaster. (It's best to have a rack inside your roaster). Drain the oil from the pan and add water to deglaze it, scaping off any bits stuck to the pan. I usually add beef bouillon to the water just for extra "beefy" flavor in my gravy. Pour the water into the roater (should be almost to the bottom of the rack), cover, and bake for about 45min - 1 hour at 350*. When the meat is done, use the drippings to make gravy.

We always have mashed potatoes with this, but rice or noodles would be good too.

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