1 packet of Round Steak cut up into serving portions, or 1 cutlet per person served.
3 cups flour
pinch of black pepper
¼ cup beer
1 egg
olive oil

The best cut for this is the round steak, especially if it is one inch thick or less. Bastrop Cattle Company offers cutlets just right for this recipe.

Place flour with pinch of black pepper in shallow bowl. In another, deeper bowl, mix beer and egg together thoroughly.

Place large (preferably Dutch skillet) on heat. Cover the bottom of the skillet with 1/8 inch olive oil. Heat.

Dip pieces of meat in egg batter (one at a time), then flour both sides well. Immediately drop meat into skillet. Cook until flour is browned. Meat should be done pink to medium. This will take approximately five minutes on each side.

Best served with fresh salad, and mashed potatoes. Gravy is optional.