*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Main Dish                        Meats
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       lb           Sirloin Tip Roast -- *
    1       t            Salt -- To Taste
    1       tb           White Vinegar -- Distilled
    3       c            Unbleached Flour
    2       tb           Pepper -- Freshly Ground
                         Vegetable Oil -- For Deep Fry
    2       tb           Unbleached Flour
    1       c            Milk
      1/4   ts           Salt
                         Parsley Sprigs
   ~---------------- *    Cut the meat into 1/2-inch
   thick slices. Pound the meat with a spiked meat mallet
   to tenderize.  Cut each slice crosswise into 3 pieces.
    Place in a large bowl.  Cover with water and add the
   salt and vinegar.  Marinate for 2 hours.  Combine the
   flour and pepper in a plastic bag and add the meat,
   (do not pat dry) 1 piece at a time, shaking to coat
   thoroughly.  Heat the oil in the deep fryer or deep
   large skillet, over medium heat, to 350 degrees.  Add
   the meat in batches (do not crowd) and fry until light
   brown, about 30 seconds per side.  Drain the meat on
   paper towels and place it on a heated platter that has
   been tented with foil.
   For the gravy, pour off all but 2 Tbls of the oil in
   the skillet, leaving the browned bits.  Heat over
   medium heat and add the flour, stirring and scraping
   up all of the browned bits for 3 minutes.  Remove from
   the heat and gradually whisk in the milk.  Stir in the
   salt and continue to whisk until thickened, about 1
   minute.  Serve over the steaks and garnish with
   parsley just before serving.
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