"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Round Steak, by Irene Fryer, is from Memorable Morsels Collection,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 or 2 eggs, slightly beaten 1 T. milk 2 lbs. round steak 1 c. bread or cracker crumbs 3 to 4 T. butter or margarine salt and pepper to taste
Add eggs to milk; mix. Cut steak into serving pieces. Dip steak into egg mixture then into bread or cracker crumbs. Brown steak on both sides in hat margarine; season. cover; steam over low heat for 1 hr. or until meat is tender. Yield: 6 to 8 servings.
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