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Ingredients
Back Strap for everyone.
½ Cup Sour Cream
¼ Cup Brown Mustard
¼ Pound Butter
1 Cup Olive Oil
Seasoned Fish Fry or Italian Bread Crumbs
Directions
Cut back strap into 1/2 inch patties and pound out with meat mallet. Use sour cream and mustard as wet batter and as dry batter use seasoned fish fry or Italian seasoned breadcrumbs. Then fry back strap in butter and olive oil combination. Drain and eat.
Submitted by Thomas Couvillon
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