Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Trim fat from meat. Cut meat into four serving-size pieces. Place each piece of beef between two pieces of plastic wrap. Working from center to edges, pound meat lightly with the flat side of a meat mallet to 1/4-inch thickness. Remove plastic wrap.

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  • In a shallow dish or on waxed paper combine bread crumbs, basil, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper. In another shallow dish combine egg and the 1 tablespoon milk. Dip meat pieces into egg mixture, then coat with the bread crumb mixture.

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Instructions Checklist
Instructions Checklist
  • In a 12-inch skillet cook meat, half at time, in hot oil over medium heat about 6 minutes or until brown, turning once. (Add more oil, if necessary.) 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 a serving platter, reserving drippings in skillet. Keep warm.

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  • For gravy, cook onion in reserved drippings until tender but not brown. (Add more oil, if necessary.) Stir in flour. Gradually stir in the 1-1/3 cups milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. If desired, season to taste with additional salt and pepper. Serve gravy with meat.

Instructions Checklist
Instructions Checklist
  • Makes 4 servings

Nutrition Facts

351 calories; 13 g total fat; 3 g saturated fat; 3 g polyunsaturated fat; 5 g monounsaturated fat; 108 mg cholesterol; 578 mg sodium. 659 mg potassium; 23 g carbohydrates; 1 g fiber; 5 g sugar; 34 g protein; 0 RE vitamin a; 243 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 6 mg niacin equivalents; 0 mg vitamin b6; 44 mcg folate; 3 mcg vitamin b12; 172 mg calcium; 4 mg iron;

Reviews (1)

5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
11/24/2014
really, cook 6 minutes until brown, then 45-60 minutes longer, until meat is tender???