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Ingredients
- 2 lb Round steak cut 1/2 inch thick twice tenderized by the butcher
- 1 c. Liquid from pickled jalapenos
- 2 x Large eggs
- 2 c. All-purpose flour
- 1/2 tsp Salt
- 1/2 tsp Black pepper Vegetable shortening, preferably Crisco
Directions
- Cut the steak into four equal portions. Lb. the portions, if needed, till each is about 1/3 to 1/4 inch thick. Arrange the steaks in a shallow nonreactive dish, and pour 1 c. of the jalapeno liquid over them. Marinate the steaks in the jalapeno liquid for 2 hrs. Most of the liquid will be absorbed into the steaks. Drain and blot lightly to remove excess moisture from the surface.
- Mix an additional 2 Tbsp. jalapeno liquid with the egg in a shallow dish. Stir together the flour, salt and pepper in another dish. Dredge the steak in the flour, then dip it in the egg, and back in the flour.
- Put sufficient shortening into a cast iron skillet so which the steaks will be half-immersed in it during the frying. Hot the fat over medium heat. Add in carefully, turn once, till the meat is fully cooked through and the crumb coating is brown and crisp, about 8 min total. Drain the steaks, and transfer them to a platter. Keep them hot while you prepare Cream Gravy from the drippings.
- Place the steaks on separate plates, add in Paris's Best French Fries and cover both generously with the gravy. Serve immediately.
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