January 25, 2013 in beef
I remember during the winter months my mom would bring tenderized steak from the butcher and she always altered her way of cooking it…… She either covered with slices of tomato, onion, salt and pepper and slowly baked in the oven, or she would crumb it….not fancy crumbing……. just egg and flour…..
Fried in a pan and served with buttery mash and pickled beetroot….. what a delightful memory! I still see tenderized steak at our local supermarket and it is the ideal steak to use, because the flour goes into the crumbly little meat pieces and makes the end result extra crunchy and delicious. Serve with old-fashioned pickled beetroot! Try it…. you will love it!
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