1 pound tenderized (minute or cubed) beef steak
1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground sage
2 tablespoons water
1 cup fine dry bread crumbs or saltine cracker crumbs
1 square margarine
1. Put steaks between two pieces of plastic wrap and pound with the flat side
of a meat mallet until very thin. Cut into serving size pieces.
2. Use 3 pie pans, (foil is fine) In first pan, put flour, salt, pepper, and
sage. Stir to blend.
3. In second pie pan, put eggs and water. Using fork, blend well.
4. In third pie pan, put fine crumbs.
5. Heat 3-4 tablespoons of margarine in heated frying pan. If using electric
fry pan, set at 300 to 325 degrees.
6. Dip each steak in flour mixture, then egg mixture, then into crumbs.
7. Fry steaks slowly, not overcrowding. They should take 7 to 10 minutes for
each side and the crumb mixture should be light brown. Don’t fry too quickly.
Turn and cook other side, adding margarine as needed. If you have too many to
fry, keep warm in a 250- degree oven or toaster oven until finished.
Country Gravy Mix:
3 tablespoons margarine, added to pan drippings.
3 tablespoons flour (use any left over flour from dredging meat) Cook one
minute, stirring constantly.
2 cups milk and bring to a boil, whisking until smooth. Add more milk if it
becomes too thick. Add any additional seasonings you like, salt, pepper,
thyme, worcestershire sauce.
Serve over hot mashed potatoes.