1-inch thick round steak (about 3 lbs.)
1 C all-purpose flour
2 t onion salt
2 t paprika
1 t black pepper
1 C sourdough starter** Recipe follows
¾ C lard or Shortening
Using meat tenderizing mallet or knife, pound steak to Â½ in. 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.
1 qt. lukewarm water
1 pkg dry yeast
2 t sugar
4 C all-purpose flour
Put water in crock, 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; add flour as needed. As you use sourdough from the crock, replace it with equal amounts of flour and water.
Source: MCBâ€™s; Chuck wagon cooking from Marlboro country