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Note: Beef Sirloin (or Round) Tip Side Steaks are cut from the Beef Round Tip, Cap Off (IMPS/NAMP 167A) by following the natural seams to separate the tip side, tip center and tip bottom. The tip side is then cut across the grain into steaks. Steaks cut 3/4 inch thick average 7 ounces. Steaks cut 1 inch thick average 8 ounces. | |  |
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Country Fried Steaks with Spicy Blue Cheese Sauce
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Ingredients: |
| 4 |
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beef round (sirloin) tip side steaks, cut 3/4 inch thick (about 7 ounces) |
| 1/2 |
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cup all-purpose flour |
| 1/2 |
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teaspoon salt |
| 1/4 |
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teaspoon pepper |
| 1 |
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egg, beaten |
| 1 |
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tablespoon water |
| 1/2 |
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cup unseasoned dry bread crumbs |
| 1/4 |
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teaspoon salt |
| 1/4 |
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teaspoon garlic powder |
| 1/4 |
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teaspoon ground red pepper |
| 2 |
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tablespoons vegetable oil |
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Sauce: |
| 1/2 |
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cup refrigerated prepared blue cheese dressing |
| 1/4 |
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cup dairy sour cream |
| 1 |
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teaspoon green hot pepper sauce |
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Instructions: |
| 1. |
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Combine flour, 1/2 teaspoon salt and pepper is shallow dish. Whisk egg and water together in shallow bowl until blended. Combine bread crumbs, 1/4 teaspoon salt, garlic powder and red pepper in separate shallow dish. |
| 2. |
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Cut steaks into a total of 4 serving-size pieces. Place between sheets of waxed paper; pound to 1/4 inch thickness. Dip each steak in flour mixture to coat both sides lightly; shake off excess. Dip in egg mixture, then in bread crumb mixture to coat. |
| 3. |
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Heat 1 tablespoon oil in large nonstick skillet over medium heat until hot. Place 2 steaks in skillet; cook 5 minutes or until coating is crisp and golden and beef is medium rare, turning once. (Do not overcook.) Remove steaks; keep warm. Repeat with remaining oil, if needed, and steaks. |
| 4. |
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Meanwhile combine sauce ingredients in small bowl. Serve with steaks. |
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| Makes 4 servings. |
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