**Sapphire**
11-30-2007, 01:31 PM
A taste so good you'll never want to get take-out again
From "Stop and Smell the Rosemary, Recipes and Traditions to Remember," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
4 boneless sirloin steaks (6 ounces each)
1-1/2 cups buttermilk
1 teaspoon Tabasco Sauce
1 teaspoon plus 1 teaspoon salt
1/4 teaspoon plus 1/4 teaspoon freshly ground pepper
1 cup all-purpose flour
1 cup peanut oil
____________
Peppered Cream Gravy:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk
2 tablespoons heavy whipping cream
1 teaspoon salt
3/4 teaspoon freshly ground pepper
TO PREPARE:
Lightly pound steaks with a meat mallet until they are about 1/4 inch thick. Mix buttermilk, Tabasco, 1 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish.
Combine flour with remaining 1 teaspoon salt and 1/4 teaspoon pepper in another shallow bowl. Mix well. Dredge flattened sirloin in flour to coat evenly. Submerge steaks, one at a time, in buttermilk mixture. Return steaks to flour and dredge again. Press flour firmly into surfaces of steaks so it will adhere.
Pour peanut oil into a deep, broad skillet to a depth of 1/2 inch. Carefully place one coated steak into hot oil. Fry about 3 minutes, turn carefully, and fry other side 3 minutes, or until crust is golden brown and steak is to desired doneness. Transfer steak to a plate lined with paper towels. Keep warm. Repeat procedure for other steaks.
Peppered Cream Gravy: Melt butter in a saucepan over medium-high heat. Whisk in flour and saute until lightly browned. Remove pan from heat. Pour in milk in a steady stream, whisking vigorously. Return pan to heat and whisk until sauce thickens. Whisk in cream, salt, and pepper. Place steak on plates and top with gravy.
SERVES: 4
From "Stop and Smell the Rosemary, Recipes and Traditions to Remember," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
4 boneless sirloin steaks (6 ounces each)
1-1/2 cups buttermilk
1 teaspoon Tabasco Sauce
1 teaspoon plus 1 teaspoon salt
1/4 teaspoon plus 1/4 teaspoon freshly ground pepper
1 cup all-purpose flour
1 cup peanut oil
____________
Peppered Cream Gravy:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk
2 tablespoons heavy whipping cream
1 teaspoon salt
3/4 teaspoon freshly ground pepper
TO PREPARE:
Lightly pound steaks with a meat mallet until they are about 1/4 inch thick. Mix buttermilk, Tabasco, 1 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish.
Combine flour with remaining 1 teaspoon salt and 1/4 teaspoon pepper in another shallow bowl. Mix well. Dredge flattened sirloin in flour to coat evenly. Submerge steaks, one at a time, in buttermilk mixture. Return steaks to flour and dredge again. Press flour firmly into surfaces of steaks so it will adhere.
Pour peanut oil into a deep, broad skillet to a depth of 1/2 inch. Carefully place one coated steak into hot oil. Fry about 3 minutes, turn carefully, and fry other side 3 minutes, or until crust is golden brown and steak is to desired doneness. Transfer steak to a plate lined with paper towels. Keep warm. Repeat procedure for other steaks.
Peppered Cream Gravy: Melt butter in a saucepan over medium-high heat. Whisk in flour and saute until lightly browned. Remove pan from heat. Pour in milk in a steady stream, whisking vigorously. Return pan to heat and whisk until sauce thickens. Whisk in cream, salt, and pepper. Place steak on plates and top with gravy.
SERVES: 4