This is a family multipurpose standby that yields about 5 cups of flour mix that can be incorporated into many meat recipes– most often as a flour in which to dredge or roll various meat cuts before baking or cooking. But it can also be incorporated into meat-based soups, or for use in dough to include in meat pies and pasties. (For the latter, add more unseasoned flour, unless you want a really peppery flavor.)
Note: This flour can be stored refrigerated in a tightly-sealed container for many weeks.
You can greatly reduce the quantity of salt, for low-salt diets.
- 4 C All-Purpose Flour
- 1/4 Cup of Salt
- 2 T Fresh Ground Pepper
- 2 T Dry English Mustard (Powder)
- 1 T Paprika (or less, to suit your taste)
- 1 tsp Dried Basil
- 1 T Chervil (aka French Parsley)
- 1 tsp Thyme
- 1 tsp Parsley Flakes
- Sift flour, salt, pepper, mustard powder, and paprika together.
- Stir in the herbs.
- Store in an airtight container, refrigerated.
Typically, we use this to dredge pork chops, chicken, beef round steak, or beef chuck steak, cut into pieces. (After dredging, brown the meat in a skillet , put it in a baking dish, cover with foil and place in a 350 F oven for 30 to 60 minutes.)
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