Round Steak Supreme

This is a real man-pleaser of a recipe. Serve this up with some buttery mashed potatoes, green beans, and dinner rolls and the world is your oyster.

Whatever that means.

I will be using venison from the freezer for this recipe. I usually pound round steak before cooking it - just to make it more tender.

It also is a great stress reducer.

2 1/2 pounds round steak
1/2 cup flour
2 eggs
1/2 cup milk
1 cup cracker crumbs
1/2 cup Parmesan cheese
1/2 tsp. pepper
1/4 cup parsley flakes
1 tsp. garlic salt
1 tsp. onion salt
1/2 cup water
2 Tbsp. oil
Fresh tomatoes or canned whole tomatoes, drained

Cut meat into serving sizes. Coat with flour. Beat eggs and mix with milk. Combine cracker crumbs, cheese, pepper, parsley, and salt.

Dip meat in egg mixture then in crumb mixture. Brown in oil. Place in 2 quart baking dish. Arrange tomato slices over meat.

Stir water into drippings, heat to boiling, scraping brown bits from pan. Pour over meat. Cover and bake at 325 degrees for 1 1/2 hours.

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