Select six bone-out round steaks no thicker than 3/4 of an inch.
Marinade: Dissolve meat tenderizer in water, add buttermilk and whisk with wire whip for 30
Place steak in mix and refrigerate two hours.
Drain marinade from steaks and cut each steak into three pieces along fat lines.
Fill frying pan with 1/4-inch of vegetable oil and heat on medium high.
Bread steaks in sour dough wash. To make the wash, combine two onion slices with a slurry and
let stand for 24 hours beforehand. After breading steaks in this, bread them in flour breading, then fry until golden brown.
Let steaks drain on wrapper towel, keeping drippings for cream gravy.
Cream Gravy: Mix drippings with flour breading and whip into a roux.
Whisk in the chicken stock, salt and pepper and milk and boil. Simmer five minutes until
Add gravy to steaks.
Source: Pat and Chris McCarley - Rancho Tejas Restaurant - as published in Southwest
Food Service News