Breaded Beef

Any 1/4-inch thick sliced beef can be used for this recipe.

Sprinkle each slice of beef with a few drops of vinegar; season with salt, pepper, parsley and finely minced fresh garlic or garlic powder. Let stand for 15 to 20 minutes.

Place some flour in a shallow dish.

In a separate dish, combine 2 eggs, 2 T. milk and 1 T. vegetable oil - blend well.

In a third dish place fine dried breadcrumbs.

Dip beef sliced in flour, then in egg, then in crumbs. Place on wire rack set over dish and allow the crust to dry a bit.

Heat your skillet; add a bit of olive oil with a pat or two of butter (depending on the size of the pan and how many steaks you are frying); saute slices until cooked and golden brown.

Serve with mushroom sauce or gravy. (leftover gravy or sauce works well for this!)

Make a quick mushroom sauce -

Heat your skillet; add a bit of olive oil and a pat or two of butter (excellent flavor this way!) and saute sliced fresh mushrooms (canned are “ok” but the flavor is just not the same). When soft and browned remove from heat.

Add 1 heaping spoon of flour to the pan with 2 c. milk, stirring well; return to heat and continue stirring constantly, cook over medium heat until thickened; season with salt and pepper - this should take about 5 - 8 minutes.

Serve hot!

An excellent sauce for many dishes including the Breaded Beef above.