Prep 0 mins
Cook 0 mins
- 1360.77 g sirloin tip roast, Cut into 1/2-inch thick slices
- 4.92 ml salt, To Taste
- 14.79 ml white vinegar, Distilled
- 709.77 ml unbleached flour
- 29.58 ml pepper, Freshly Ground
- vegetable oil, For Deep Fry
- 29.58 ml unbleached flour
- 236.59 ml milk
- 1.23 ml salt
- 1 sprig parsley
- Pound the meat with a spiked meat mallet to tenderize.
- Cut each slice crosswise into 3 pieces.
- Place in a large bowl.
- Cover with water and add the salt and vinegar.
- Marinate for 2 hours.
- Combine the flour and pepper in a plastic bag and add the meat, (do not pat dry) 1 piece at a time, shaking to coat thoroughly.
- Heat the oil in the deep fryer or deep large skillet, over medium heat, to 350 degrees.
- Add the meat in batches (do not crowd) and fry until light brown, about 30 seconds per side.
- Drain the meat on paper towels and place it on a heated platter that has been tented with foil.
- For the gravy, pour off all but 2 Tbls of the oil in the skillet, leaving the browned bits.
- Heat over medium heat and add the flour, stirring and scraping up all of the browned bits for 3 minutes.
- Remove from the heat and gradually whisk in the milk.
- Stir in the salt and continue to whisk until thickened, about 1 minute.
- Serve over the steaks and garnish with parsley just before serving.
I have two hungry teenage boys and they absolutly love this dish. We have made it one of our special weekend dinners. Mashed taters and green beans with rolls makes this a very filling meal.
I was very disappointed with this recipe. For starters, I heated my oil to 350, then added the prepared steak. The temperature given in this recipe was not nearly hot enough, as the steak in the first batch turned out soggy and greasy. I turned up the heat on the second batch, and though it was not soggy this time, it was still not very impressive. Besides that, 30 seconds per side was not nearly enough time to cook the meat. If I had taken it out after that little time, it would not have only been soggy, but bloody as well. I cooked mine 2 minutes per side. The reason I am giving 2 stars to this recipe, is because I have never been good at making cream gravy, and I am willing to give this recipe the benefit of the doubt on that, though I had to add several seasonings to make mine taste like more than pasty greasy flour. Proceed with caution on this one!
The meat was extremely tender and delicious, and the crust was extra crispy. Everyone loved it. It took some time to slice up and fry all the smaller pieces, but the size of the pieces made it so easy to dip in the gravy. It certainly took longer to cook than 30 seconds to get the crust nice and brown, but when it was brown the meat was perfect. Made for "Farm Cooking" Photo Tag.