Ingredients
1/2 c. flour
1 tsp. salt
1 tsp. pepper
2 lb. top round steak
2 beaten eggs
2 Tbsp. milk
1/2 c. oil
1 c. cracker crumbs
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stainless mesh tea ball — steep loose leaf tea in any cup
Enameled cast iron skillet — no seasoning needed, excellent sear
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stainless mesh tea ball — steep loose leaf tea in any cup
Enameled cast iron skillet — no seasoning needed, excellent sear
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Mix flour, salt and pepper together. Pound both sides of meat. Cut meat into serving sizes. Beat eggs with milk. Heat oil in heavy skillet over medium-high heat. Dip floured steaks into eggs, then the cracker crumbs. Brown steak well on both sides. Reduce heat to medium; cover skillet and cook 15 to 20 minutes, turning occasionally, until steaks are tender. Serve with gravy.