SIRLOIN STEAKS
(
German) - (
Pennsylvania Germans)
Procure 2 sirloin steaks, 1-1/2 inches thick, and a small piece of
suet. Cut the tenderloin from each steak, and as much more of the
steak as required for one meal. Place the finely-cut suet in a hot
fry-pan; this should measure 1 tablespoonful when tried out, add one
teaspoonful of butter, when the fat is very hot and a blue smoke
arises place pieces of steak, lightly dredged with flour, in the pan
of hot fat, place only one piece at a time in the fat; sear the meat
on one side, then turn and sear on the other side; then place the
other pieces of meat in the pan and continue in the same manner,
turning the steak frequently. The hot butter and suet sear the steak,
thus the juice of the meat is retained, making the meat more
palatable; season with salt and pepper, place on a hot platter and
serve at once.
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