Instructions: Cut into thin strips (4 to 6) inches long a big piece of tenderized (ROUND STEAK)and set aside.

In a large bowl pour in 2 cups flour, 2 tsp. seasoned salt, 1 tsp. garlic powder and 1 tsp. fresh ground black pepper. Mix well.

Beat together 2 eggs with 2 Tbsp. milk.

Dredge meat strips in flour mixture then into egg mixture and again into the seasoned flour mixture. If you do not want "EXTRA" crunchy strips omit the egg dipping part. Set strips aside.

In a large skillet (I use a cast iron) heat 1/2 cup oil and 1/2 cup unsalted butter, fry meat a few pieces at a time. Do not over-crowd skillet. Fry till browned on both sides. (I like med. done) so I do them 3 to 4 minutes on each side). It is up to you how well done you like your meat. Drain on paper towels. Meantime make dipping sauce below:

RATTLE-SNAKE DIPPING SAUCE:
Heat all ingredients in a small saucepan till heated through. Serve with meat.

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