• 2 cups of flour in medium bowl
• 1 lbs. Round Steak
• 1/2 cup of sugar
• Sea or Kosher salt
• Fresh ground pepper
• Meat Tenderizer (MSG)
• 3 eggs beaten well in second bowl
• 1/2-1 cup of Canola oil based on skillet size

Take the 2 cups of flour in the first medium bowl and add 2 pinches of Sea or Kosher salt, liberally add fresh ground pepper & add/min in enough Meat tenderizer to turn the entire 2 cups of flour slightly pink.

Bring 1 inch of liquid Canola Oil to med-hi heat in a deep skillet.

Greatly tenderize the Round steak, then cut it into 2″x3″ portions and drag in the egg mixture. Finally coating well in the flour in a packed way. Sprinkle on a small amount of sugar on both sides of the steak before placing into the already hot skillet. Brown fully on each side before flipping. Remove and allow to cool and drain away oil on a clean paper towel.

Allow oil to regain it’s heat between each steak aplication or else they will become soggy and lose batter & flavor.