Yum

2 lbs. round steak
3 Tbs. flour
1 c. whole milk
1 c. water
1-1/2 tsp. salt
3/4 tsp. black pepper
flour seasoned with salt & pepper



Cut steak into serving size pieces. Pound with a mallet until very tender.
Dredge in flour seasoned with salt & pepper. Brown meat in skillet in fairly
deep hot oil until golden and
crispy on both sides. Remove with slotted spoon and set aside. Pour off all
but 1/3 of grease from frying. Stir in flour, salt and pepper and blend well
until mixture is browned. Stir in milk and water and cook, stirring, until
gravy is thickened. Add steak back to pan. Cover and cook on low heat until
meat is very tender. Serves 4.

Jill

"jmcquown" > wrote in message
...
> Yum
>
> 2 lbs. round steak
> 3 Tbs. flour
> 1 c. whole milk
> 1 c. water
> 1-1/2 tsp. salt
> 3/4 tsp. black pepper
> flour seasoned with salt & pepper
>
> Cut steak into serving size pieces. Pound with a mallet until very tender.
> Dredge in flour seasoned with salt & pepper. Brown meat in skillet in
> fairly
> deep hot oil until golden and
> crispy on both sides. Remove with slotted spoon and set aside. Pour off
> all
> but 1/3 of grease from frying. Stir in flour, salt and pepper and blend
> well
> until mixture is browned. Stir in milk and water and cook, stirring, until
> gravy is thickened. Add steak back to pan. Cover and cook on low heat
> until
> meat is very tender. Serves 4.
>
> Jill

Ohmigod! I'm drooling!

Felice

Felice wrote:
> "jmcquown" > wrote in message
> ...
>> Yum
>>
>> 2 lbs. round steak
>> 3 Tbs. flour
>> 1 c. whole milk
>
> Ohmigod! I'm drooling!
>
> Felice
>
I don't do this very often But yes, it will make you drool.

On Apr 29, 4:22�pm, "jmcquown" > wrote:
> Yum
>
> � � � 2 lbs. round steak
> � � � 3 Tbs. flour
> � � � 1 c. whole milk
> � � � 1 c. water
> � � � 1-1/2 tsp. salt
> � � � 3/4 tsp. black pepper
> � � � flour seasoned with salt & pepper
>
> Cut steak into serving size pieces. Pound with a mallet until very tender.
> Dredge in flour seasoned with salt & pepper. Brown meat in skillet in fairly
> deep hot oil until golden and
> crispy on both sides. Remove with slotted spoon and set aside. Pour off all
> but 1/3 of grease from frying. Stir in flour, salt and pepper and blend well
> until mixture is browned. Stir in milk and water and cook, stirring, until
> gravy is thickened. Add steak back to pan. Cover and cook on low heat until
> meat is very tender. Serves 4.
>
> Jill

We used to have this on a regular basis for supper when I was a kid,
with gravy and biscuits too, usually green beans seasoned with ham or
bacon grease. Oops, don't forget the mashed potatoes.
Lots of pepper in the milk gravy too....

Rosie

rosie wrote:
> On Apr 29, 4:22?pm, "jmcquown" > wrote:
>> Yum
>>
>> ? ? ? 2 lbs. round steak
>> ? ? ? 3 Tbs. flour
>> ? ? ? 1 c. whole milk
>> ? ? ? 1 c. water
>> ? ? ? 1-1/2 tsp. salt
>> ? ? ? 3/4 tsp. black pepper
>> ? ? ? flour seasoned with salt & pepper
>>
>> Cut steak into serving size pieces. Pound with a mallet until very
>> tender. Dredge in flour seasoned with salt & pepper. Brown meat in
>> skillet in fairly deep hot oil until golden and
>> crispy on both sides. Remove with slotted spoon and set aside. Pour
>> off all but 1/3 of grease from frying. Stir in flour, salt and
>> pepper and blend well until mixture is browned. Stir in milk and
>> water and cook, stirring, until gravy is thickened. Add steak back
>> to pan. Cover and cook on low heat until meat is very tender. Serves
>> 4.
>>
>> Jill
>
> We used to have this on a regular basis for supper when I was a kid,
> with gravy and biscuits too, usually green beans seasoned with ham or
> bacon grease. Oops, don't forget the mashed potatoes.
> Lots of pepper in the milk gravy too....
>
> Rosie

Yep, lots of gravy and mashed potatoes

Jill

jmcquown said...

> Yum
>
> 2 lbs. round steak
> 3 Tbs. flour
> 1 c. whole milk
> 1 c. water
> 1-1/2 tsp. salt
> 3/4 tsp. black pepper
> flour seasoned with salt & pepper
>
>
>
> Cut steak into serving size pieces. Pound with a mallet until very
> tender. Dredge in flour seasoned with salt & pepper. Brown meat in
> skillet in fairly deep hot oil until golden and
> crispy on both sides. Remove with slotted spoon and set aside. Pour off
> all but 1/3 of grease from frying. Stir in flour, salt and pepper and
> blend well until mixture is browned. Stir in milk and water and cook,
> stirring, until gravy is thickened. Add steak back to pan. Cover and
> cook on low heat until meat is very tender. Serves 4.
>
> Jill


Jill,

Serves 4 of how many pencil necked geekz?!!

I may not know my way around the South but I'll certainly leave a good
impression among the locals for years to come with my appetite. THIS MEANS
YOU!!!

Say "BBQ" and "Breakfast in bed" and I'm SO there! :9

Andy

"jmcquown" > wrote in message
...
> Yum

I've made this for my husband, who LOVES it, but it just seems wrong to me!

jmcquown wrote:
>
> Yum
>
> 2 lbs. round steak
> 3 Tbs. flour
> 1 c. whole milk
> 1 c. water
> 1-1/2 tsp. salt
> 3/4 tsp. black pepper
> flour seasoned with salt & pepper
>
> Cut steak into serving size pieces. Pound with a mallet until very tender.
> Dredge in flour seasoned with salt & pepper. Brown meat in skillet in fairly
> deep hot oil until golden and
> crispy on both sides. Remove with slotted spoon and set aside. Pour off all
> but 1/3 of grease from frying. Stir in flour, salt and pepper and blend well
> until mixture is browned. Stir in milk and water and cook, stirring, until
> gravy is thickened. Add steak back to pan. Cover and cook on low heat until
> meat is very tender. Serves 4.
>
> Jill

Dang it, now I'm making that for dinner. Using cheap cube steak that was
on sale though, close enough.

On Tue 29 Apr 2008 03:07:03p, jmcquown told us...

> Felice wrote:
>> "jmcquown" > wrote in message
>> ...
>>> Yum
>>>
>>> 2 lbs. round steak
>>> 3 Tbs. flour 1 c. whole milk
>>
>> Ohmigod! I'm drooling!
>>
>> Felice
>>
> I don't do this very often But yes, it will make you drool.
>
>
>

It certainly does, and I haven't made this in ages.

Jill, please note the sig in this post. It's *so* true!

--
Wayne Boatwright
-------------------------------------------
Tuesday, 04(IV)/29(XXIX)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
3wks 5dys 5hrs 45mins
-------------------------------------------
To start your cat collection, simply
open a can of tuna.
-------------------------------------------

On Tue 29 Apr 2008 03:12:00p, rosie told us...

> On Apr 29, 4:22�pm, "jmcquown" > wrote:
>> Yum
>>
>> � � � 2 lbs. round steak
>> � � � 3 Tbs. flour
>> � � � 1 c. whole milk
>> � � � 1 c. water
>> � � � 1-1/2 tsp. salt
>> � � � 3/4 tsp. black pepper
>> � � � flour seasoned with salt & pepper
>>
>> Cut steak into serving size pieces. Pound with a mallet until very
tender.
>
>> Dredge in flour seasoned with salt & pepper. Brown meat in skillet in
fair
>> ly deep hot oil until golden and
>> crispy on both sides. Remove with slotted spoon and set aside. Pour off
al
>> l but 1/3 of grease from frying. Stir in flour, salt and pepper and
blend
>> we ll until mixture is browned. Stir in milk and water and cook,
stirring,
>> until
>
>> gravy is thickened. Add steak back to pan. Cover and cook on low heat
unti
>> l meat is very tender. Serves 4.
>>
>> Jill
>
> We used to have this on a regular basis for supper when I was a kid,
> with gravy and biscuits too, usually green beans seasoned with ham or
> bacon grease. Oops, don't forget the mashed potatoes.
> Lots of pepper in the milk gravy too....
>
> Rosie
>

We usually had fried okra with it along with the mashed potatoes. Mom made
brown pan gravy, and I only put it on the potatoes because I like the steak
crispy.

--
Wayne Boatwright
-------------------------------------------
Tuesday, 04(IV)/29(XXIX)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
3wks 5dys 5hrs 45mins
-------------------------------------------
To start your cat collection, simply
open a can of tuna.
-------------------------------------------

On Tue 29 Apr 2008 03:36:56p, news told us...

>
> "jmcquown" > wrote in message
> ...
>> Yum
>
> I've made this for my husband, who LOVES it, but it just seems wrong to
> me!

Curious...How does it seem *wrong* to you? I grew up on this stuff, so it
couldn't seem more right.

--
Wayne Boatwright
-------------------------------------------
Tuesday, 04(IV)/29(XXIX)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
3wks 5dys 5hrs 40mins
-------------------------------------------
All cats are right.
-------------------------------------------

On Apr 29, 4:22*pm, "jmcquown" > wrote:
> Yum
>
> * * * 2 lbs. round steak
>
>
My personal recommendation is cubed steak. And I only recommend that
because the first time I made this I used round steak. It was a bit
of a workout, but when I got through pounding it into submission that
steak had grown to about the size of a bistro table.

I've had great luck with cubed steak, 99% of the time it's fork tender
once it's cooked. My recipe came from a 1964 (I think) Betty Crocker
cookbook and it did call for about 1/2 teaspoon garlic powder mixed
into the flour mixture. Really tasty stuff when the dish is done!

"Wayne Boatwright" > wrote in message
3.184...
> On Tue 29 Apr 2008 03:36:56p, news told us...
>
>>
>> "jmcquown" > wrote in message
>> ...
>>> Yum
>>
>> I've made this for my husband, who LOVES it, but it just seems wrong to
>> me!
>
> Curious...How does it seem *wrong* to you? I grew up on this stuff, so it
> couldn't seem more right.


Steak should be grilled. Period. Never fried in any way, in the house, on
the stove. If it isn't good enough to be grilled and served in its natural
state, it's not steak.

Cream gravy is made with milk . Yuck. I hate milk. Milk in its liquid form
is evil and disgusting and is to be avoided at all costs. I hate milk. Have
I mentioned that?
I must be a Jew from way back because milk and meat just naturally seem
gross together.

On Apr 29, 8:33*pm, "news" > wrote:
>
>
> Steak should be grilled. Period. Never fried in any way, in the house, on
> the stove. If it isn't good enough to be grilled and served in its natural
> state, it's not steak.
>
> Cream gravy is made with milk . Yuck. I hate milk. Milk in its liquid form
> is evil and disgusting and is to be avoided at all costs. I hate milk. *Have
> I mentioned that?
> I must be a Jew from way back because milk and meat just naturally seem
> gross together.
>
>
It's obvious you've never eaten round steak. It's quite a tough piece
of meat and grilling it, no matter how you think it's wrong to cook
otherwise, will do this cut of meat no justice. If you haven't tried
it country fried steak, don't knock it.

So, you hate milk and the rest of us are to stop eating it because you
think it's disgusting?? Rather narrow minded

On Tue 29 Apr 2008 06:33:58p, news told us...

>
> "Wayne Boatwright" > wrote in message
> 3.184...
>> On Tue 29 Apr 2008 03:36:56p, news told us...
>>
>>>
>>> "jmcquown" > wrote in message
>>> ...
>>>> Yum
>>>
>>> I've made this for my husband, who LOVES it, but it just seems wrong
>>> to me!
>>
>> Curious...How does it seem *wrong* to you? I grew up on this stuff, so
>> it couldn't seem more right.
>
>
> Steak should be grilled. Period. Never fried in any way, in the house,
> on the stove. If it isn't good enough to be grilled and served in its
> natural state, it's not steak.

Well, *round steak* is not really a "grilling" steak, unless you've
marinated and/or used meat tenderizer on it. Even then, it usually tends
to be very dry unless prepared by a moist method or fried. It just isn't a
tender cut of meat that works well when grilled. There are other
preparations for it that are quite good, such as Swiss Steak, but it still
needs to be tenderized in some way, usually by pounding with a meat mallet.
Still, it is sold as "round steak" by name, almost universally. It is
always benefitted by some means of tenderizing, regardless of the ultimate
cooking method.

> Cream gravy is made with milk . Yuck. I hate milk. Milk in its liquid
> form is evil and disgusting and is to be avoided at all costs. I hate
> milk. Have I mentioned that?

To an extent, I have to agree with you about cream gravy. I'm not overly
fond of it, and I'm also not overly fond of milk. I don't drink it, but I
do use it in cooking some dishes and eaten with cereal. I specifically
don't care much for cream gravy. If there's gravy to be had with fried
steak, I prefer that it be brown gravy.

> I must be a Jew from way back because milk and meat just naturally seem
> gross together.

Well, maybe. :-) But the combination of milk and meat in Jewish law is
forbidden for other reasons, not because the combination is distasteful to
the palate.



--
Wayne Boatwright
-------------------------------------------
Tuesday, 04(IV)/29(XXIX)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
3wks 5dys 5hrs 10mins
-------------------------------------------
If you hadn't nailed him to the perch
he'd be pushin' up the daisies!
-------------------------------------------

"itsjoannotjoann" > wrote in message
...
On Apr 29, 8:33 pm, "news" > wrote:
>
>
> Steak should be grilled. Period. Never fried in any way, in the house, on
> the stove. If it isn't good enough to be grilled and served in its natural
> state, it's not steak.
>
> Cream gravy is made with milk . Yuck. I hate milk. Milk in its liquid form
> is evil and disgusting and is to be avoided at all costs. I hate milk.
> Have
> I mentioned that?
> I must be a Jew from way back because milk and meat just naturally seem
> gross together.
>
>
>It's obvious you've never eaten round steak. It's quite a tough piece
>of meat and grilling it, no matter how you think it's wrong to cook
>otherwise, will do this cut of meat no justice. If you haven't tried
>it country fried steak, don't knock it.

Oh, I have tried it. I didn't buy it, someone gave me a boatload of round
"steak" and I prepared it several different ways. It is not something I
would buy, ever.


>So, you hate milk and the rest of us are to stop eating it because you
>think it's disgusting??

Did I say that?
I'd be thrilled if the milk industry went belly up, but I'm not holding my
breath.

> Rather narrow minded

Okay, whatever.

In article >,
"news" > wrote:

> "Wayne Boatwright" > wrote in message
> 3.184...
> > On Tue 29 Apr 2008 03:36:56p, news told us...
> >
> >>
> >> "jmcquown" > wrote in message
> >> ...
> >>> Yum
> >>
> >> I've made this for my husband, who LOVES it, but it just seems wrong to
> >> me!
> >
> > Curious...How does it seem *wrong* to you? I grew up on this stuff, so it
> > couldn't seem more right.
>
>
> Steak should be grilled. Period. Never fried in any way, in the house, on
> the stove. If it isn't good enough to be grilled and served in its natural
> state, it's not steak.

You really should try a pan-seared filet or rib-eye steak with an
excellent pan sauce before you make a claim like that. Any cut you can
grill can be pan-seared, and there are hundreds of variations on
"five-minute" pan sauces you can serve with them.

Isaac

In article >,
"news" > wrote:

> "Wayne Boatwright" > wrote in message
> 3.184...
> > On Tue 29 Apr 2008 03:36:56p, news told us...
> >
> >>
> >> "jmcquown" > wrote in message
> >> ...
> >>> Yum
> >>
> >> I've made this for my husband, who LOVES it, but it just seems wrong to
> >> me!
> >
> > Curious...How does it seem *wrong* to you? I grew up on this stuff, so it
> > couldn't seem more right.
>
>
> Steak should be grilled. Period. Never fried in any way, in the house, on
> the stove. If it isn't good enough to be grilled and served in its natural
> state, it's not steak.
>
> Cream gravy is made with milk . Yuck. I hate milk. Milk in its liquid form
> is evil and disgusting and is to be avoided at all costs. I hate milk. Have
> I mentioned that?

So kwitcherbitchin' and use stock instead. Finish with a bit of cream if
you can stand that.

Isaac

In article >,
"news" > wrote:

> "itsjoannotjoann" > wrote in message
> ...
> On Apr 29, 8:33 pm, "news" > wrote:
> >
> >
> > Steak should be grilled. Period. Never fried in any way, in the house, on
> > the stove. If it isn't good enough to be grilled and served in its natural
> > state, it's not steak.
> >
> > Cream gravy is made with milk . Yuck. I hate milk. Milk in its liquid form
> > is evil and disgusting and is to be avoided at all costs. I hate milk.
> > Have
> > I mentioned that?
> > I must be a Jew from way back because milk and meat just naturally seem
> > gross together.
> >
> >
> >It's obvious you've never eaten round steak. It's quite a tough piece
> >of meat and grilling it, no matter how you think it's wrong to cook
> >otherwise, will do this cut of meat no justice. If you haven't tried
> >it country fried steak, don't knock it.
>
> Oh, I have tried it. I didn't buy it, someone gave me a boatload of round
> "steak" and I prepared it several different ways. It is not something I
> would buy, ever.
>
>
> >So, you hate milk and the rest of us are to stop eating it because you
> >think it's disgusting??
>
> Did I say that?
> I'd be thrilled if the milk industry went belly up, but I'm not holding my
> breath.

It would "thrill you" to deny milk to all those people who *do* like it?

Weird.

Isaac

In article 4>,
Wayne Boatwright > wrote:

> On Tue 29 Apr 2008 03:12:00p, rosie told us...
>
> > On Apr 29, 4:22�pm, "jmcquown" > wrote:
> >> Yum
> >>
> >> � � � 2 lbs. round steak
> >> � � � 3 Tbs. flour
> >> � � � 1 c. whole milk
> >> � � � 1 c. water
> >> � � � 1-1/2 tsp. salt
> >> � � � 3/4 tsp. black pepper
> >> � � � flour seasoned with salt & pepper
> >>
> >> Cut steak into serving size pieces. Pound with a mallet until very
> tender.
> >
> >> Dredge in flour seasoned with salt & pepper. Brown meat in skillet in
> fair
> >> ly deep hot oil until golden and
> >> crispy on both sides. Remove with slotted spoon and set aside. Pour off
> al
> >> l but 1/3 of grease from frying. Stir in flour, salt and pepper and
> blend
> >> we ll until mixture is browned. Stir in milk and water and cook,
> stirring,
> >> until
> >
> >> gravy is thickened. Add steak back to pan. Cover and cook on low heat
> unti
> >> l meat is very tender. Serves 4.
> >>
> >> Jill
> >
> > We used to have this on a regular basis for supper when I was a kid,
> > with gravy and biscuits too, usually green beans seasoned with ham or
> > bacon grease. Oops, don't forget the mashed potatoes.
> > Lots of pepper in the milk gravy too....
> >
> > Rosie
> >
>
> We usually had fried okra with it along with the mashed potatoes. Mom made
> brown pan gravy, and I only put it on the potatoes because I like the steak
> crispy.

Fried okra, mmmmmmm...

And I agree, the steaks should *never* be sogged in the gravy prior to
serving.

Isaac

Wayne Boatwright > wrote:

> To an extent, I have to agree with you about cream gravy.
> I'm not overly fond of it, and I'm also not overly fond
> of milk. I don't drink it, but I do use it in cooking some
> dishes and eaten with cereal. I specifically don't care much
> for cream gravy. If there's gravy to be had with fried steak,
> I prefer that it be brown gravy.

Is there a way of making a light-colored gravy with no milk?
That would have the visible appeal of "looking right" on
chicken-fried steak, while contrasting with the brown gravy
on the adjacent mashed potatoes.

Steve

news wrote:

> Steak should be grilled. Period. Never fried in any way, in the house, on
> the stove. If it isn't good enough to be grilled and served in its natural
> state, it's not steak.
>
> Cream gravy is made with milk . Yuck. I hate milk. Milk in its liquid form
> is evil and disgusting and is to be avoided at all costs. I hate milk. Have
> I mentioned that?
> I must be a Jew from way back because milk and meat just naturally seem
> gross together.


Here in the south, we enjoy Chicken Fried Steak, aka CFS. It is
battered and fried, just like fried chicken. It is served with cream
gravy. Jill's recipe is Country Fried Steak, which is a little
different. I like both.

Becca

This is a keeper recipe! Yummmmy!

Thanks for posting it!

"news" > writes:

>>It's obvious you've never eaten round steak. It's quite a tough piece
>>of meat and grilling it, no matter how you think it's wrong to cook
>>otherwise, will do this cut of meat no justice. If you haven't tried
>>it country fried steak, don't knock it.
>
> Oh, I have tried it. I didn't buy it, someone gave me a boatload of round
> "steak" and I prepared it several different ways. It is not something I
> would buy, ever.

I'm with you. I just simply can't understand why anyone would eat
something besides foie gras and caviar. It's probably the same people
that use bubble bath instead of champagne to bathe with, and drive
their own cars. I simply can't understand why people live that way.

-Nat

jmcquown wrote:
> Yum
>
> 2 lbs. round steak
> 3 Tbs. flour
> 1 c. whole milk
> 1 c. water
> 1-1/2 tsp. salt
> 3/4 tsp. black pepper
> flour seasoned with salt & pepper
>
>
>
> Cut steak into serving size pieces. Pound with a mallet until very tender.
> Dredge in flour seasoned with salt & pepper. Brown meat in skillet in fairly
> deep hot oil until golden and
> crispy on both sides. Remove with slotted spoon and set aside. Pour off all
> but 1/3 of grease from frying. Stir in flour, salt and pepper and blend well
> until mixture is browned. Stir in milk and water and cook, stirring, until
> gravy is thickened. Add steak back to pan. Cover and cook on low heat until
> meat is very tender. Serves 4.
>
> Jill
>
>

I also add a few dashes of tabasco sauce to the egg wash.

Scott wrote:
> jmcquown wrote:
>> Yum
>>
>> 2 lbs. round steak
>> 3 Tbs. flour
>> 1 c. whole milk
>> 1 c. water
>> 1-1/2 tsp. salt
>> 3/4 tsp. black pepper
>> flour seasoned with salt & pepper
>>
>>
>>
>> Cut steak into serving size pieces. Pound with a mallet until very
>> tender.
>> Dredge in flour seasoned with salt & pepper. Brown meat in skillet in
>> fairly
>> deep hot oil until golden and
>> crispy on both sides. Remove with slotted spoon and set aside. Pour
>> off all
>> but 1/3 of grease from frying. Stir in flour, salt and pepper and
>> blend well
>> until mixture is browned. Stir in milk and water and cook, stirring,
>> until
>> gravy is thickened. Add steak back to pan. Cover and cook on low heat
>> until
>> meat is very tender. Serves 4.
>>
>> Jill
>>
>>
>
> I also add a few dashes of tabasco sauce to the egg wash.

Oh wait! you're not using an egg wash. I just assumed everyone uses egg
wash.

Scott wrote:
> Scott wrote:
>> jmcquown wrote:
>>> Yum
>>>
>>> 2 lbs. round steak
>>> 3 Tbs. flour
>>> 1 c. whole milk
>>> 1 c. water
>>> 1-1/2 tsp. salt
>>> 3/4 tsp. black pepper
>>> flour seasoned with salt & pepper
>>>
>>>
>>>
>>> Cut steak into serving size pieces. Pound with a mallet until very
>>> tender.
>>> Dredge in flour seasoned with salt & pepper. Brown meat in skillet
>>> in fairly
>>> deep hot oil until golden and
>>> crispy on both sides. Remove with slotted spoon and set aside. Pour
>>> off all
>>> but 1/3 of grease from frying. Stir in flour, salt and pepper and
>>> blend well
>>> until mixture is browned. Stir in milk and water and cook, stirring,
>>> until
>>> gravy is thickened. Add steak back to pan. Cover and cook on low
>>> heat until
>>> meat is very tender. Serves 4.
>>>
>>> Jill
>>>
>>>
>>
>> I also add a few dashes of tabasco sauce to the egg wash.
>
> Oh wait! you're not using an egg wash. I just assumed everyone uses
> egg wash.

Sometimes I do, sometimes I don't I didn't this time.

Jill