Braggin' rights chicken fried steak
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Braggin' rights chicken fried steak
  Chicken    Fried    Steak    Beef  
Last updated 6/12/2012 1:09:55 AM. Recipe ID 37018. Report a problem with this recipe.
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      Title: Braggin' rights chicken fried steak
 Categories: Beef, Main dish, Texas/s.w.
      Yield: 4 Servings
 
MMMMM---------------------------STEAK--------------------------------
      2 lb Roundsteak, sliced 1/2 inch
           -thick and twice-tenderized
           -by the butcher
      2 c  All-purpose flour
      2 ts Baking powder
      1 ts Baking soda
      1 ts Fresh ground black pepper
    3/4 ts Salt
  1 1/2 c  Buttermilk
      1 lg Egg
      1 tb Hot red pepper sauce
      2    Garlic cloves, minced
           Crisco for deep frying

MMMMM--------------------CLASSIC CREAM GRAVY-------------------------
    1/4 c  Pan drippings
      3 tb All-purpose flour
      2 c  Evaporated milk
      1 c  Unsalted beef stock
    1/2 ts Fresh ground black pepper
           Salt to taste

MMMMM--------------------------OPTIONAL-------------------------------
           Mashed potatoes
           Homemade buttermilk biscuits
 
    Cut steak into 4 equal portions. Pound until each is about 1/4 inch
  thick. Place flour in a shallow bowl. In a second dish, stir together
  baking powder, soda, pepper and salt; mix in buttermilk, egg, pepper
  sauce and garlic. The mixture will be thin.
    Dredge each steak first in flour, then in batter. Dunk steaks back
  into flour and dredge well, patting in the flour until the surface of
  the meat is dry.
    Add enough shortening to a deep cast-iron skillet or Dutch oven to
  deep fry steaks in at least 4 inches of fat. Bring temperature of
  shortening to 325 degrees. Fry the steaks, pushing them under the fat
  or turning them as they bob to the surface, for 7 to 8 minutes, or
  until they are golden brown. Drain steaks on paper towels and
  transfer to a platter. Keep warm while preparing Classic Cream Gravy.
    Divide steaks among 4 plates and serve with mashed potatoes and
  gravy. CLASSIC CREAM GRAVY:
    After cookingf chicken-fried steak or similar dish, pour off the
  top fat through a strainer, leaving about 1/2 cup pan drippings in
  the bottom of the skillet. Return any browned cracklings from the
  strainer to the skillet before starting the gravy.
    Place skillet over medium heat. Sprinkle in the flour, stirring to
  avoid lumps. Add milk and stock. Simmer until liquid is thickened and
  the raw flour taste is gone, about 3 minutes. Stir the gravy up from
  the bottom frequently, scraping up any browned bits. Season with
  pepper and salt. Makes about 3 cups.
  




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Recipe ID 37018 (Apr 03, 2005)

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