===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 07-16-11 (01:19)             Number: 376
From: SWEET THING #10 @4203*5      Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Recipe Reguest                 Conf: (37) Home Cooki
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0R: net33: @15203 (via @4001) [02:13 07/18/94]



G>GATE!VirtualNET #16 AT 1915010
G>      [From] KitCat
G>Could anyone give me the recipe for Salsbury Steak? I've looked in all
my recipe books and even my mother doesn't know how to make it. (She
wants the recipe as well.) Thanks a bunch.
 >                                   KitCat

Here are the recipes that you were requesting.  I don't know if they are
what you wanted but here they are.  More follows Enjoy!!!!


---------- Recipe via Meal-Master (tm) v8.00

      Title: Jeff's Chicken Fried Steak
 Categories: Southern, Meats
      Yield: 1 servings

    1/2 lb Round steak
      1 c  Flour
      1 c  Milk
      1    Egg
      1 ts Garlic powder
    1/2 ts Salt
    1/2 ts Pepper
           Maragrine for cooking

--------------------------------CREAM GRAVY--------------------------------
      1 c  Milk
      1 c  Water
    1/4 c  Flour
           Salt
           Pepper

    Heat 1/4 inch oil or Margarine in heavy frying pan to medium high.

    Combine 1 cup milk with the egg, whisk to mix.  Pour into
   9" round shallow pan.

    Season 1 cup flour with the garlic powder, salt and pepper. Sift together
  into 9" round shallow pan.

    Tenderize the round steak well, trimming off excess fat and ligament.

    Dip the meat into the egg and milk mixture, then dredge in the seasoned
  flour, pressing the flour into the meat.  Repeat for a crispier coating.

    When oil is hot, place the meat into oil, adjusting temp. to allow the
  meat to cook for 9-12 minutes.  This allows additional tenderizing of the
  meat.

    When fried steak is golden brown, remove to drain on paper towels.

    CREAM GRAVY:

    Pour off all but 4 tablespoons of the cooking oil from the pan.  Over
  medium heat, slowly stir in the 1/4 cup flour, stirring constantly.

    Combine the 1 cup milk and 1 cup water, slowly add to oil/flour mix,
  stirring constantly.  Stirring with a large spatula helps.  Loosen brown
  bits from bottom of pan while stirring, there's great flavor there.

    Add salt and pepper to taste, raising heat to bring to a boil.  When
  bubbly, lower heat and continue to stir, simmering for 5 minutes.

    It's traditional to serve the meat with mashed potatoes, covering the
  meat and potatoes with the gravy.  Large yeast rolls go great with this
  meal too.

    Well worth the effort!

----

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