I started with tenderized round steak, which I salted on both sides and soaked in buttermilk.I then dredged it in flour and freshly ground black pepper.
I cooked the steak 5-6 minutes on each side in a cast iron skillet 1/4 full of hot canola oil.
After the steak was finished, I made a cream gravy and submerged the steaks in the gravy, then topped it all with chopped green onion.I also sauteed russet and sweet potatoes in a skillet with onion. Rounding out the menu was sauteed green beans and creamed corn.
The final presentation was picture perfect (if only I had a better eye for setting up shots and lighting).