Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Sirloin Tip Roast; *
1 ts Salt; To Taste
1 tb White Vinegar; Distilled
3 c Unbleached Flour
2 tb Pepper; Freshly Ground
Vegetable Oil; For Deep Fry
2 tb Unbleached Flour
1 c Milk
1/4 ts Salt
Parsley Sprigs

~-----------------------------CREAM
GRAVY--------------------------------
~-------------------------------GARNISH----------------
~---------------- * Cut the meat into 1/2-inch thick slices. Pound
the meat with a spiked meat mallet to tenderize. Cut each slice
crosswise into 3 pieces.
Place in a large bowl. Cover with water and add the salt and
vinegar. Marinate for 2 hours. Combine the flour and pepper in a
plastic bag and add the meat, (do not pat dry) 1 piece at a time,
shaking to coat thoroughly. Heat the oil in the deep fryer or deep
large skillet, over medium heat, to 350 degrees. Add the meat in
batches (do not crowd) and fry until light brown, about 30 seconds
per side. Drain the meat on paper towels and place it on a heated
platter that has been tented with foil. For the gravy, pour off all
but 2 Tbls of the oil in the skillet, leaving the browned bits. Heat
over medium heat and add the flour, stirring and scraping up all of
the browned bits for 3 minutes. Remove from the heat and gradually
whisk in the milk. Stir in the salt and continue to whisk until
thickened, about 1 minute. Serve over the steaks and garnish with
parsley just before serving.

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