Serves: 4
Total Calories: 267

1 pound boneless beef top round steak beef top round steak
1/3 cup flour
1 teaspoon salt
1/4 teaspoon black pepper
1 egg
1 tablespoon milk
3 tablespoons vegetable oil
2 tablespoons butter or margarine
2 tablespoons flour
2 cups milk
2 teaspoons beef bouillon
1/8 teaspoon black pepper
Hot seasoned mashed potatoes

Trim excess fat from meat. Pound meat with a meat mallet or the flat side of a heavy knife blade until meat is about 1/4 inch thick. Cut into serving-size pieces.

On a sheet of waxed paper, mix 1/3 cup flour, salt and 1/4 teaspoon pepper. Rub into both sides of meat, reserving excess.

In a shallow dish, lightly beat egg and 1 tablespoon milk until well blended. With tongs, dip floured meat pieces into egg mixture, then back into seasoned flour. Place on a wire rack to dry for 5 to 10 minutes.

In a heavy 10-inch skillet over medium-high heat, cook meat in hot oil for 3 to 4 minutes on each side or until browned. Transfer meat to a platter, cover loosely and keep warm.

Rinse browned bits from skillet and remove residue with a paper towel. Over medium heat, melt butter or margarine. Stir in 2 tablespoons flour. Cook and stir for 1 minute or until browned. Add 2 cups milk, bouillon granules and 1/8 teaspoon pepper. Stirring, bring to a boil and boil until thickened. Taste for additional seasoning.

Serve meat with mashed potatoes. Serve gravy separately.

Nutritional Facts:

Serves: 4
Total Calories: 267
Calories from Fat: 172

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