News

Jul 17, 2023

Cattle Corner

Courtesy photo/Jean Barton Kendra McCluskey, Jean Barton and Linda Borror take a

Courtesy photo/Jean Barton

Kendra McCluskey, Jean Barton and Linda Borror take a visit to Mt. Rushmore during their trip to the Western Livestock Journal Sandhills Legacy Ranch Tour

Makes 4 servings.

Cooking/Prep time 30 minutes

INGREDIENTS

1 pound beef Eye of Round Steaks, cut 3/4 inch thick (about 4 steaks)

1/2 cup all purpose flour

3/4 teaspoon salt, divided

1/4 teaspoon black pepper

1 egg, beaten

1 tablespoon water

1/2 cup unseasoned dry bread crumbs

1/4 teaspoon garlic powder

1/4 teaspoon ground red pepper

2 tablespoons vegetable oil

Sauce:

1/2 cup refrigerated prepared blue cheese dressing

1/4 cup dairy sour cream

1 teaspoon green hot pepper sauce

INSTRUCTIONS

1. Combine flour, 1/2 teaspoon salt and black pepper in shallow dish. Whisk egg and water together in shallow bowl until blended. Combine bread crumbs, remaining 1/4 teaspoon salt, garlic powder and red pepper in separate shallow dish.

2. Place beef steaks between sheets of waxed paper; pound to 1/4 inch thickness. Dip each steak in flour mixture to coat both sides lightly; shake off excess. Dip in egg mixture, then in bread crumb mixture to coat.

3. Heat 1 tablespoon oil in large nonstick skillet over medium heat until hot. Place 2 steaks in skillet; cook 5 minutes or until coating is crisp and golden and beef is medium rare (145'F), turning once. (Do not overcook) Remove steaks; keep warm. Repeat with remaining oil, if needed, and steaks.

4. Meanwhile combine sauce ingredients in small bowl. Serve with steaks.

Sun and clouds mixed. High 93F. Winds SSE at 10 to 20 mph..

Overcast. A stray shower or thunderstorm is possible. Low 58F. Winds SSE at 10 to 15 mph.

Updated: June 5, 2023 @ 1:49 pm

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