Milk Steak Recipe

There has been much talk about what is now known to be Charlie's favorite dish: a nicely boiled milk steak (of course served with jellybeans, raw, on the side). If you are like me, then you want to know how you can make this delicious dish for yourself. For your culinary pleasure here is a nice recipe on how to prepare the perfect milk steak with a nice glass of zinfandel to wash it down. Make sure you get some hornet honey to dip your jelly beans in!

MILK STEAK RECIPE

Prep time 15 Min.
Cook time 20 Min.
Ready in 35 Min.
Servings 4

INGREDIENTS
* 4 (4 ounce) cube steaks
* 1/2 teaspoon salt, divided
* 1 3/4 teaspoons ground black pepper, divided
* 1 cup all-purpose flour
* 2 eggs, lightly beaten
* 1/4 cup lard
* 1 cup milk

DIRECTIONS
1. Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again.
2. Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels.
3. Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.

WHAT TO DRINK?

Zinfindel

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