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john a

Executive Chef
Joined
Jan 20, 2006
Messages
3,432
Location
Daytona Beach, FL
Start with tender, Choice, cube steaks. Drag them through a beaten egg and dredge in a mixture of flour and bread crumbs. I refrigerate them for about one hour. While they’re frying dig your potato smasher and get the spuds ready, a little butter, sour cream, chives, and S&P. My wife hates it when I leave big lumps in the potatoes, I do it on purpose just to tease her; she smashes them with her fork. Everything’s ready, plate it and enjoy.







 

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