http://creativecomputingweb.com/cooking/

Sourdough Steak

ID: 305 Main Dish Other Category(s): Beef

Yield/Servings: 6 - 8 servings

Ingredients:

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)

Instructions:
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

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

[ Close window to return to record ]

Sourdough Steak
ID: 305 Main Dish	Other Category(s): Beef
	Yield/Servings: 6 - 8 servings

Ingredients:
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)

Instructions: 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 © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.