i bought a whole bunch of striploin steaks a while ago, and while some may argue that this is a sad way to use such a nice cut, i just have so many hanging around that i need to use them in some way or another. i used two of these, pounded them to 1/4" thickness and cut them into 2-3 pieces each to make them more manageable shapes. also, instead of dredging in flour a second time, i used bread crumbs for the outer layer to make the steaks crispier. delicious!

Reviewed On: Oct. 14, 2009

delicious and simple! added a bit of worcestershire sauce and chili powder, but i'm sure it's delicious just as is too.

Reviewed On: Aug. 21, 2009

great recipe! i added 1T of worcestershire sauce, two cloves of garlic, and used thinly sliced tri tip beef instead of ground. also used half fat sour cream -- it loses some of that oh-my-god amazingness, but i was worried full sour cream might be overwhelming in the richness department. overall awesome!

Reviewed On: Jul. 13, 2009