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Fried Steak
serves
4
- 3 lbs Sirloin Tip Roast
- 1 ts Salt To Taste
- 1 tb White Vinegar; Distilled
- 3 c Unbleached Flour
- 2 tb Pepper; Freshly Ground
- Vegetable Oil; For Deep Fry
- 2 tb Unbleached Flour
- 1\ c Milk
- 0.25 ts Salt
- Parsley Sprigs
Cut
the meat into 1/2-inch thick slices. 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.
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