When our family gets together, they often ask me to prepare this main course. They love its down-home flavor.—Howard Haug, Hewitt, Texas
- 2 pounds beef top round steak, trimmed
- 1 teaspoon salt
- 1 teaspoon pepper
- 1-1/2 cups all-purpose flour
- 1/2 cup milk
- 1 egg, lightly beaten
- Oil for deep-fat frying
- 1 medium onion, chopped
- 1 cup beef broth
- Pound steak to tenderize; cut into serving-size pieces. Season with salt and pepper. Dust with flour. Combine milk and egg; dip meat into egg mixture and back into flour.
- In a large skillet, brown meat on both sides in oil. Place onion in an ungreased 13-in. x 9-in. baking dish. Place meat over onion. Pour broth over all. Cover tightly and bake at 350° for 1-1/2 hours. Uncover; bake 20 minutes longer. Yield: 6 servings.
Originally published as Southern-Fried Baked Steak in Taste of Home December/January 1994, p47
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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