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Ribbon Steak




Source of Recipe


Cow-Country Cookbook by Dan Cushman,1967


Recipe Introduction


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List of Ingredients




4 lbs round steak
1 large can Evaporated milk (must use evaporated milk for the proper taste)
4 cups breadcrumbs (seasoned or unseasoned)
2 medium onions
1 cup olice oil



Recipe




1. Peel the onions and boil them in salted water for 5 min.
2. Cut the steak in strips about 1/2 in across and 6 in long.
3. Dip the beef strips in canned milk, in breadcrumbs.
4. Fry the ribbons a few at a time in the olive oil. The canned milk may get
thick with breadcrumbs, so more milk and a little water may be added.
5. When the steak is fried and stored in a warming oven, make a mixture
of the onions and the crumb filled milk used for the dipping, pour in
the pan and allow to boil until thick and buttery brown in color.
6. Pour over the steak.
7. Salt and pepper to taste. (Use pepper mill to grind fresh pepper)
8. Serve with mashed potatoes, a nice vegetable, salad and garlic bread or biscuits