Braggin' Rights Chicken Fried Steak Recipe

click to rate
0 votes | 1732 views
Servings: 4

Ingredients

Cost per serving $1.48 view details
  • 2 lb Roundsteak, sliced 1/2 inch thick and twice-tenderized by the butcher
  • 2 c. All-purpose flour
  • 2 tsp Baking pwdr
  • 1 tsp Baking soda
  • 1 tsp Fresh grnd black pepper
  • 3/4 tsp Salt
  • 1 1/2 c. Buttermilk
  • 1 lrg Egg
  • 1 Tbsp. Warm red pepper sauce
  • 2 x Garlic cloves, chopped Crisco for deep frying
  • 1/4 c. Pan drippings
  • 3 Tbsp. All-purpose flour
  • 2 c. Evaporated lowfat milk
  • 1 c. Unsalted beef stock
  • 1/2 tsp Fresh grnd black pepper Salt to taste Mashed potatoes Homemade buttermilk biscuits

Directions

  1. Cut steak into 4 equal portions. Lb. till each is about 1/4 inch thick. Place flour in a shallow bowl. In a second dish, stir together baking pwdr, soda, pepper and salt; fold in buttermilk, egg, pepper sauce and garlic. The mix will be thin.
  2. Dredge each steak first in flour, then in batter. Dunk steaks back into flour and dredge well, patting in the flour till the surface of the meat is dry.
  3. Add in sufficient shortening to a deep cast-iron skillet or possibly 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 possibly turning them as they bob to the surface, for 7 to 8 min, or possibly till they are golden. Drain steaks on paper towels and transfer to a platter. Keep hot while preparing Classic Cream Gravy.
  4. Divide steaks among 4 plates and serve with mashed potatoes and gravy.
  5. CLASSIC CREAM GRAVY:After cookingf chicken-fried steak or possibly similar dish, pour off the top fat through a strainer, leaving about 1/2 c. pan drippings in the bottom of the skillet. Return any browned cracklings from the strainer to the skillet before starting the gravy.
  6. Place skillet over medium heat. Sprinkle in the flour, stirring to avoid lumps. Add in lowfat milk and stock. Simmer till liquid is thickened and the raw flour taste is gone, about 3 min. Stir the gravy up from the bottom frequently, scraping up any browned bits. Season with pepper and salt.
  7. Makes about 3 c..

Toolbox

Add the recipe to which day?
« Today - May 02 »
Today - May 02
May 3 - 9
May 10 - 16
May 17 - 23
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 383g
Recipe makes 4 servings
Calories 611  
Calories from Fat 240 39%
Total Fat 26.99g 34%
Saturated Fat 13.48g 54%
Trans Fat 0.0g  
Cholesterol 107mg 36%
Sodium 1929mg 80%
Potassium 659mg 19%
Total Carbs 70.14g 19%
Dietary Fiber 2.0g 7%
Sugars 17.35g 12%
Protein 21.11g 34%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment