Mountain Steak Recipe
I’ve fried up round steak plenty of times, but have never prepared it quite this way before. This is such an easy recipe and so delicious as well. I can’t wait to make it again!
Adapted from Mountain Fried Steak in Cider Beans, Wild Greens, and Dandelion Jelly: Recipes from Southern Appalachia by Joan E. Aller
Prep: 20 minutes | Cook: 30 minutes | Serves: 8
- 2 beef or venison round steaks, tenderized*
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon coarse black pepper
- 1 teaspoon garlic powder
- 1/4 cup peanut oil
- 1 large onion, sliced thin
- 1 cup hot water
*Beef round steak can be purchased tenderized, but to tenderize your own round steak, pound the meat with a tenderizer mallet using the side with raised points. Flip the meat over and tenderize the other side.
- Cut the meat across the grain into 1-inch wide strips.
- Mix flour and seasonings together in a large bowl and dredge the meat until completely coated with the flour.
- Heat the oil in a large skillet. Add the round steak strips and brown on both sides. Add onions and pour in hot water. Cover skillet and simmer until meat is tender, about 30 minutes.
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