Buy cubed steak (this is much more tender than just buying round steak and having to pound it tender)
Mix 1 egg with 1 1/2 cups buttermilk
2 cups flour mixed with 3 teas garlic powder, 1 teas dried parsley, salt and pper
Cut steak into small pieces, as this makes it easier to work with. I cut each piece into the size of 3 to 4 bite sizes. Dip each piece into egg mixture and then into flour mixture, being sure that each piece is covered well with flour. Do this until you have coated each piece of steak and layed it out to dry while finishing the entire package.
When finised coating the steak, bring about 1 cup of oil in a large skillet to sizzling. With a fork, lay pieces of steak, not touching another piece into skillet. Brown well on each side and lay out on a plate, which you have covered in paper towels. Continue till all steak pieces are browned on both sides.
In the remaining oil, lower heat to low and slice 1/2 onion into pan drippings. Stir continually so it won’t burn. Add about 1/3 cup flour, sprinkling it over the onion/drippings mixture. Sprinkle more salt and pepper to taste and add 1 can of beef broth and stir until thicken. I usually add 1/2 can of French Onion soup mixture also. If this mixture is not think enough, add cornstarch mixture of 1/2 cup water which you have stirred in 1 tables cornstarch, to the broth mixture stirring constantly (use a whip if needed).
Layer steak into a greased dutch oven and pour broth mixture over meat. Bake in 350 preheated oven for 45 min. Serve with mashed potatoes or rice and fried okra, green beans and sliced tomatoes.
Chocolate Castles 