Patter Fam Sauces and Pastor's Pantry Cooking School

Serves 8

3/4 cup whole milk
1 large eggs
1 cups all-purpose flour
1 teaspoons seasoned salt
Freshly ground black pepper
2 T - Patter Fam Beef Rub
2 pounds Steak or Beef Round Steak – sliced, tenderized
Kosher salt
1/4 cup canola or vegetable oil
1/2 tablespoon butter
Béchamel Sauce
2 tablespoons of reserved grease from frying
3 tablespoons butter
1/4 cup seasoned flour dredge
4 cups milk
2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
¼ cup grated parmesan cheese

For the steak:
Slice semi-frozen beef into ¼” slices. Pound with a meat tenderizer until 1/8” thick. Season with Kosher salt and black pepper.
Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the beef rub, in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
Work with one piece of meat at a time. Place it in the flour mixture. Turn to coat.
Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
Heat the oil in a large skillet over medium heat. Add the butter. When the butter sizzles you know it's ready. Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.

Drain the frying pan of grease and reserve for cooking. Leave the bits in the skillet. Add 2 T of the frying grease and 3 T of butter and melt over medium low heat until the butter sizzles. Add the flour and whisk until smooth and still blonde in color.
At the same time heat milk until scalding (small bubbles along the edge) and then turn off the heat. Add the hot milk to the roux 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and add the cheese, stirring to melt and combine. Season with more salt or pepper if needed.

Written by Joyce Peters — February 12, 2019


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