Ingredients

• 1 to 2 pound round steak, tenderized
• Pinch tenderizer
• Pinch garlic salt
• Pinch black pepper
• 1 egg
• 1/2 cup milk
• 1 teaspoon baking soda
• 1 cup flour

Directions

Cut steak into serving size pieces. Season steak with tenderizer, garlic salt, and black pepper. Beat egg and milk together. Put a little baking soda in the egg mixture for a golden color. Roll steaks in flour, then egg-milk mixture. Roll in flour again and fry in hot lard until golden brown.

Ingredients

• 4 boneless sirloin steaks (6 ozs. each)
• 1 1/2 cups buttermilk
• 1 tsp. Tabasco Sauce
• 1 tsp. plus 1 tsp. salt
• 1/4 tsp. plus 1/4 tsp. freshly ground pepper
• 1 cup all-purpose flour
• 1 cup peanut oil
• Peppered Cream Gravy:
• 2 tbls. unsalted butter
• 2 tbls. all-purpose flour
• 2 cups milk
• 2 tbls. heavy whipping cream
• 1 tsp. salt
• 3/4tsp. freshly ground pepper

Directions

Lightly pound steaks with a meat mallet until they are about 1/4 -inch thick. Mix buttermilk, Tabasco, 1 teaspoon salt and 1/4 teaspoon pepper in a shallow dish.

Combine flour with remaining 1 teaspoon salt and 1/4 teaspoon pepper in another shallow bowl. Mix well. Dredge flattened sirloin in flour to coat evenly. Submerge steaks, one at a time, in buttermilk mixture. Return steaks to flour and dredge again. Press flour firmly into surfaces of steaks so it will adhere.

Pour peanut oil into a deep, broad skillet to a depth of 1/2 inch. Carefully place one coated steak into hot oil. Fry about 3 minutes, turn carefully, and fry other side 3 minutes, or until crust is golden brown and steak is to desired doneness. Transfer steak to a plate lined with paper towels. Keep warm. Repeat procedure for other steaks.

Peppered Cream Gravy

Melt butter in a saucepan over medium-high heat. Whisk in flour and saute until lightly browned. Remove pan from heat. Pour in milk in a steady stream, whisking vigorously. Return pan to heat and whisk until sauce thickens. Whisk in cream, salt, and pepper. Place steak on plates and top with gravy.

Serves 4

Source: Junior League of Houston

Ingredients

• 1 lb ground beef
• 1 small onion
• 2 cans cream of mushroom soup
• 1 can Chinese Vegetables
• 1 tsp garlic powder
• 1/2 tsp salt
• 3 T soy sauce
• 1 can chow mein noodles
• 1 cup cooked rice

Directions

Brown ground beef and onion together and drain. In 9 x 13 dish combine beef, onion, rice, soup, veggies, garlic powder, salt and soy sauce and mix thoroughly. Top with chow mein noodles and bake at 350 F for 30 minutes.

Ingredients

• 2 lbs boneless pork, cut into cubes
• 1/2 cup all-purpose flour
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1/4 cup butter or margarine
• 3 tablespoons vegetable oil
• 1 (1 7/8 ounce) envelope onion soup mix
• 1 (14 1/2 ounce) can chicken broth
• 1 cup water
• 6 small wooden skewers (If desired)

Directions

Thread chunks of pork on small wooden skewers. (I have skipped this step and it works just fine having the chunks of meat loose in the pan.).

Combine flour, garlic salt and pepper on a plate.

Roll kabobs or loose pork chunks in flour mixture until coated.

In a large skillet, heat butter and oil over medium heat.

Brown meat, turning frequently;drain.

Sprinkle meat with soup mix.

Add broth and water.

Bring to very low boil.

Reduce heat; cover and simmer for 1 hour or until tender.

Remove meat and keep warm.

Thicken the pan juices to make a wonderful gravy to put over the meat and mashed potatoes.

*My friend, Diane, said her mom used to make this for them all the time when they were growing up and she loved it:)

Ingredients

• 1 3 to 4 lb. beef roast (sirloin tip, round, or boneless chuck)
• 1 can Coca-Cola
• 1 package onion soup mix

Directions

Place unseasoned roast in baking pan. Sprinkle onion soup mix on top.
Pour on the Coca-Cola. Cover tightly with aluminum foil. Bake in oven
at 300°F for 3 to 4 hours or until tender.