Introduction to Chili

Depression Steak

New Mexican
Green Chile Soup

Beef Slickers

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As a child in Nebraska, several times a week my mother would give me 50 cents and send me to the butcher shop for round steak (or pork cutlets.) This is how she cooked them.

Cut round steak into pieces.
One-half cup of flour
1 teaspoon of salt
1 teaspoon of pepper

Lay down a sheet of wax paper, dust with seasoned flour. Lay a piece of meat on the flour, cover the top with seasoned flour and using a small jar at an angle such as a mustard or olive jar, pound the flour into the meat with the jar edge. Turn the meat over, sprinkle a little more flour on top and pound. Repeat several times until the meat is beaten thin.

Put oil in fry pan and bring the heat just higher than medium. When the oil is hot, lay the floured meat in. After a couple of minutes, turn.

When you see the juices begin to come out, remove from the pan, drain on a paper napkin and serve. Very good with mashed potatoes, gravy and fresh vegetable.

For pork cutlets, use any cut of lean pork, slice about 1/2 inch thick. Prepare and cook the same as round steak.

You can also prepare chicken breasts the same way. With chicken, add lemon juice and capers. It is excellent.