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1 1/2 cups, plus 2 tablespoons all-purpose flour


1/2 teaspoon freshly ground black pepper

8 (4-ounce) tenderized beef round steak* (see note below)

1 teaspoon House Seasoning (recipe follows)

1 teaspoon seasoning salt

2 cups buttermilk

2/3 cup vegetable oil

1 1/2 teaspoons salt

1 quart whole milk

1 bunch green onions, or 1 medium yellow onion, sliced

*NOTE: Have butcher run the steaks through cubing machine.


Combine 1 1/2 cups flour and 1/4 teaspoon of pepper in a small bowl. Sprinkle 1 side of the meat with the House Seasoning and the other side with the seasoning salt, and then dredge the meat in buttermilk and then flour. Heat 1/2 cup oil in a heavy skillet over medium-high heat. Add 2 or 4 of the steaks to the hot oil and fry until browned, about 5 to 6 minutes per side. Remove each steak to a paper towel-lined plate to drain. Repeat with the remaining steaks, adding up to 1/4 cup more oil, as needed.

Make the gravy by adding the 2 tablespoons of remaining flour to the pan drippings, scraping the bottom with a wooden spoon. Stir in the remaining 1/4 teaspoon pepper, and the salt. Reduce the heat to medium and cook, stirring frequently, until the flour is medium brown and the mixture is bubbly. Slowly add the whole milk stirring constantly. Return the steaks to the skillet and bring to a boil over medium-high heat. Reduce the heat to low, and place the onions on top of the steaks. Cover the pan, and let simmer for 30 minutes.



1 cup salt

1/4 cup black pepper

1/4 cup garlic powder


Combine all ingredients. Store in an airtight container for up to 6 months.



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