This down-home favorite is a cinch to make...beef round is coated with cracker crumbs, sautéed and served with a spicy cream gravy that gives the dish its signature flavor.
cost per recipe: $11.55
The price is determined by the national average.
cup all-purpose flour
teaspoon black pepper
tablespoons heavy cream
cups saltine cracker crumb
pounds beef top round steak, about 1/2-inch thick , cut into serving-sized pieces
cup vegetable oil
large onion, sliced (about 1 cup)
cup heavy cream
cups Swanson® Chicken Broth or Swanson® Chicken Stock
to taste Worcestershire sauce
to taste hot pepper sauce
Stir 1/2 cup flour and the black pepper on a plate. Beat the eggs and 2 tablespoons cream in a pie plate with a fork or whisk. Place the cracker crumbs on a plate.
Coat the beef with the flour mixture. Pound the beef with a meat mallet. Reserve 3 tablespoons flour mixture. Coat the beef again with the remaining flour mixture. Dip the beef into the egg mixture and coat with the cracker crumbs.
Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook for 10 minutes or until well browned on both sides. Reduce the heat to medium. Cover and cook for 15 minutes or until the beef is cooked through. Remove the beef from the skillet. Drain the beef on brown paper bags. Cover and keep warm.
Add the onion to the skillet and cook until tender. Remove the onion from the skillet.
Pour off all but 3 tablespoons drippings from the skillet. Stir in the reserved flour mixture. Cook and stir for 1 minute, stirring to scrape up the browned bits from the bottom of the skillet. Stir in the remaining cream and the broth. Season with the Worcestershire and hot pepper sauce. Serve the gravy with the beef and onion.