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Breaded Beef

Breaded Beef
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This recipe for breaded beef may be used for left-over roasts of any kind, rib roast, eye roast, or pot roast.

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  • Beef, sliced 1/4 inch thick
  • Salt and pepper
  • Minced parsley
  • Vinegar
  • Flour
  • 2 eggs
  • 2 tablespoons milk
  • 1 tablespoon salad oil
  • Fine dried breadcrumbs
  • Butter


Spread on the slices of beef, season them with salt and pepper and sprinkle each slice with parsley and a few drops of vinegar. Let stand 10-15 minutes. Place flour in one dish; egg, milk and salad oil mixed together in another, and bread crumbs in a third. Dip the slices of beef in the flour, then the egg, then the breadcrumbs. Let stand until the crust dries a little. Heat the fat in a skillet and sauté the slices until a golden brown. Serve with left-over gravy or mushroom sauce.

Updated Friday, August 31st, 2007

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