Round Steak, Fried - Master Cookbook Recipe # 76

Name: Round Steak, Fried - Master Cookbook Recipe # 76
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Southern
Ingredients: The Steaks: Round steaks; 1 1/2 cups self-rising flour; 2 eggs (room temperature); McCormick unseasoned meat tenderizer; Roasted garlic powder; Black or white pepper; Ground rosemary (optional); Salt (omit if using a salty tenderizer); Frying: 1/3-inch-deep cooking oil (vegetable or peanut oil works well)

Crispy on the outside, tender on the inside, and finished with a traditional white milk gravy.

This is recipe #76 in Tammy’s Master Cookbook.

Prep time: 20 minTotal time: 20 min

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Ingredients

The Steaks: Round steaks
The Coating:
1 1/2 cups self-rising flour
2 eggs (room temperature)
Seasonings:
McCormick unseasoned meat tenderizer
Roasted garlic powder
Black or white pepper
Ground rosemary (optional)
Salt (omit if using a salty tenderizer)
Frying: 1/3-inch-deep cooking oil (vegetable or peanut oil works well)

Instructions

Prep the Meat: Remove the steaks from the fridge 1 hour before tenderizing to let the fibers warm up.
Tenderize: Lightly season with the meat tenderizer and generously with your spices. Use a meat mallet to pound the steaks on both sides. Tammy’s Pro Tip: Do this a day ahead and let them sit in a Ziploc bag in the fridge overnight for maximum tenderness!
The Batter: When ready to cook, set up two shallow plates. Beat the eggs in one and place the flour in the other.
Coat: Dip the steaks into the egg wash, then into the flour. Press the flour firmly into the meat to ensure a thick, thorough coating on both sides.
Fry: Heat 1/3 inch of oil in a large skillet. Fry the steaks for 3 minutes on the first side. Flip, lower the heat slightly, and fry for another 2 minutes until golden brown.
Drain: Place the fried steaks on a paper towel-lined plate to drain.
Make the Gravy: Pour out the excess oil, but keep the drippings in the pan to make your Recipe #613 White Milk Gravy.