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Sourdough Steak

305Main Dish
Other: Beef
  Yield/Servings: 6 - 8 servings  
1-inch thick round steak (3 lbs.)
1 cup all-purpose flour
2 teaspoons onion salt
2 teaspoons paprika
12 teaspoon black pepper
3/4 cup lard or shortening
1 cup Sourdough Starter (see below)
Use a meat-tenderizing mallet or knife, pound steak to 1/2-inch thick. Cut into serving pieces. Combine flour and seasonings. Dip pounded steak in Sourdough Starter, then in flour mixture. Fry in 1-inch of hot lard in heavy skillet.

Comments: To get that authentic flavor; cook in cast iron.

Sourdough Starter

1 quart lukewarm water
1 package dry yeast
2 teaspoons sugar
4 cups all-purpose flour

Pour the water in a crock about twice as big as the mixture, then add yeast and sugar to soften. Stir in flour. Cover with a clean cloth. Let rise until mixture is light and slightly aged (about 2 days). Mixture will thin as it stands, so add flour as needed. As you use sourdough from the crock, replace it with equal amounts of flour and water.
Recipe Source: Marlboro Authentic Chuckwagon Cookin
Submitted by: Creative Cooking USA

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