Recipe by Not-2-Sweet
There is nothing fancy about this recipe. My dad was a steak lover, but it was rarely in the budget to buy "good" steaks for our family of five. My mother wasn't much of a cook, so all of us kids loved it when Dad took over the kitchen. This was one of his best. I miss him so much.
Top Review by CHEF GRPA
This is so easy, and tastes so good!! I have made it several times, and have done it in the slow cooker as will, using slightly less liquid. I has turned out excellent every time. We serve it over buttered egg noodles. This time, I'm trying it with mushrooms, per the request of my kids. I'm sure it will be great. I use gallon size freezer bags to contain the flour mess during the pounding process, which has worked well to keep the mess down. Both are delicious, it's a matter of what your taste is. I love this dish!! It may be a stretch to call my creation, but the result was a meal the whole family will liked. MY was Not better, not worse, just different ! I've will added this to my recipe book "AS IS" and with my additions TOO. I have two way to do it!! THANK YOU!! I can do the happy food dance!! NOW !! THANK YOU!! 7 Stars Thanks for posting it!!! Grpa
Directions See How It's Made
- Cut steak into serving size pieces.
- sprinkle both sides of steak with salt, pepper, and garlic powder.
- Dredge both sides of steak with flour.
- Pound the heck out of the floured steaks with a meat tenderizing mallet (use the side with the pointy cuts in it). Pound both sides of the steak.
- Pour enough oil into the bottom of a frying pan to come up about 1/8 inch.
- Heat to high.
- Place steaks into oil and immediately turn down heat to almost medium heat.
- Let cook until blood is rising to the tops.
- Turn and cook for about 5 minutes on the other side.
- He would serve this with A-1 sauce, or simmer it in gravy with sautéed onions.