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    Source of Recipe


    2 lbs. sliced meat
    Flour for dredging meat
    Salt and ground red & black pepper to taste
    1 medium onion

    Coat meat with flour after it has been salted and peppered. (Red ground pepper should be used separately in pan.) Brown quickly in moderately hot cooking oil. Cook covered until meat is cooked thoroughly. You may add the onions (chopped) about half-way through the cooking cycle.

    Remove meat from pan and make gravy by adding 1/4 cup of flour. Brown flour; add water and cook to desired consistency (amt. of water depends on desired thickness of gravy).




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