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.