Many of us simply can’t afford to have beef often so it is something to look forward to on special occasions like Christmas. For most Filipinos, morcon is the beef dish for the holidays but why not try this one?
6 cube steaks (1 1/2 pound in all)
2 large eggs, beaten lightly
1 tall can evaporated milk (canned)
1 1/4 cups all-purpose flour seasoned with 1 teaspoon salt and 2 teaspoons pepper
vegetable oil for frying
1 cup milk + 1/4 cup broth for gravy
Place each steak between pieces of wax paper (or plastic bag, opened up flat) and pound with a blunt instrument (like bottom of bottle or back of a palakol) until 1/4 inch thick.
In a platter, mix evap and eggs and soak the thinned steaks in this mixture for 30 minutes.
Remove steaks from milk -egg marinade and thoroughly coat with seasoned flour, then dip them again in milk-egg mixture, then dredge again with seasoned flour. (Save what is left)
Heat plenty of cooking oil in heavy skillet (preferably iron) or in a wok. Oil must be hot but not smoking. Using tongs, carefully lower two steaks at a time into hot fat (fat will spatter) and fry each, first on one side, turn when browned, on both sides. Remove steaks from fat with tongs, letting excess fat drain first. Place on paper towels and keep warm. Repeat process. Serve steaks with gravy.
Pour off but 3 tablespoon of cooking oil from pan where steaks had been fried. Return pan to heat. Stir in whatever remained of seasoned flour used to coat steaks before frying them. Scrape pan to loosen what sticks to its bottom. Stir in the 1 cup milk and 1/4 cup beef broth or water. Cook, stirring until mixture is thick. Add salt and pepper to taste. Serve gravy separately, with mashed potatoes.
I assure you the steaks will be juicy and tender, like fried chicken beast. If you cannot buy what is called “mixture steaks” buy 1 1/2 pound of round steak and cut into six pieces and pound each until very thin. SHARE With Your Friends: