- 1 packet of Round Steak cut up into serving portions, or 1 cutlet
per person served.
- 3 cups flour
- pinch of black pepper
- ¼ cup beer
- 1 egg
- olive oil
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The best cut for this is the round steak, especially if it is one
inch thick or less. Bastrop Cattle Company offers cutlets just right
for this recipe.
Place flour with pinch of black pepper in shallow bowl. In another,
deeper bowl, mix beer and egg together thoroughly.
Place large (preferably Dutch skillet) on heat. Cover the bottom of
the skillet with 1/8 inch olive oil. Heat.
Dip pieces of meat in egg batter (one at a time), then flour both
sides well. Immediately drop meat into skillet. Cook until flour is
browned. Meat should be done pink to medium. This will take approximately
five minutes on each side.
Best served with fresh salad, and mashed potatoes. Gravy is optional.
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