500 g beef top round steak, boneless, cut into 4 pieces 1 lb
175 ml fine dry bread crumbs 3/4 cup
7 ml fresh basil, snipped 1 1/2 tsp
salt & pepper to taste
1 egg, beaten
15 ml milk 1 tbsp
30 ml cooking oil 2 tbsp
1 small onion, slied and separated into rings
30 ml all purpose flour 2 tbsp
325 ml milk 1 1/3 cup
Place each piece of steak between 2 pieces of plastic wrap. Working from centre to edges, pound meat lightly with flat side of meat mallet to 1/4 inch (.6 cm) thick. Remove plastic wrap.
In shallow dish, combine bread crumbs, basil, salt and pepper. In another shallow dish, combine egg and milk. Dip meat pieces into egg mixture. Then coat with bread crumb mixture.
In a skillet, cook meat, half at a time, in hot oil over medium heat about 6 minutes or until brown, turning once. Return all meat to skillet. Reduce heat to medium-low. Cover and cook for 45 to 60 minutes more or until meat is tender. Transfer meat to serving platter, reserving drippings in skillet. Keep warm.
For gravy, cook onion in reserved drippings until tender but not brown. Stir in flour. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly. Season with salt and pepper to taste. Serve gravy with meat.
Serves: 4