3 lb Sirloin Tip Roast; *
1 ts Salt; To Taste
1 tb White Vinegar; Distilled
3 c  Unbleached Flour
2 tb Pepper; Freshly Ground
Vegetable Oil; For Deep Fry
2 tb Unbleached Flour
1 c  Milk
1/4 ts Salt
Parsley Sprigs

CREAM GRAVY–
~-GARNISH- ~- *
Cut the meat into 1/2-inch thick slices. Pound the meat with a spiked meat
mallet to tenderize. Cut each slice crosswise into 3 pieces.
Place in a large bowl. Cover with water and add the salt and vinegar.
Marinate for 2 hours. Combine the flour and pepper in a plastic bag and
add the meat, (do not pat dry) 1 piece at a time, shaking to coat
thoroughly. Heat the oil in the deep fryer or deep large skillet, over
medium heat, to 350 degrees. Add the meat in batches (do not crowd) and
fry until light brown, about 30 seconds per side. Drain the meat on paper
towels and place it on a heated platter that has been tented with foil. For
the gravy, pour off all but 2 Tbls of the oil in the skillet, leaving the
browned bits. Heat over medium heat and add the flour, stirring and
scraping up all of the browned bits for 3 minutes. Remove from the heat and
gradually whisk in the milk. Stir in the salt and continue to whisk until
thickened, about 1 minute. Serve over the steaks and garnish with parsley
just before serving.