Grillades

Serve with grits and you have a Cajun favorite!

1 lb. Tenderized round steak (you can do this or buy it already done)
Salt & Pepper
Flour for dredging
Water
Oil for frying

Season meat with salt and pepper - use a good amount of salt and twice as much pepper. Dredge well in flour.

Heat about 1/4 cup of oil in heavy frying pan. When hot (sizzle when a drop of water hits) place meat in and brown well both sides. Then, pour water over just till covered. Place lid on pot and cook until tender.

I know this is vague but this is how I do it. Next time I cook it I will measure.