 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
I'm always on the prowl for a better chicken fried steak recipe. Ingredients:
2 1/2 lbs top round steaks, portioned in 6 oz. pieces |
1 tablespoon granulated garlic |
1 tablespoon granulated onion |
1 teaspoon salt |
2 teaspoons pepper |
1 1/2 cups flour |
2 eggs |
1/2 cup buttermilk |
bacon grease (for frying, can use oil or shortening) |
4 ounces flour |
4 ounces butter |
2 quarts scalded milk |
cooked breakfast sausage, finely ground |
salt and pepper |
1 chicken bouillon cube (may replace the salt) |
Directions:
1. Place the salt, pepper, and flour into a deep dish, mix well. Crack the eggs into a medium sized bowl, and whisk in buttermilk.
2. Tenderize and flatten the steaks with a meat mallet. Pound them to approximately 3/8 thick. Leave the coarse mallet pattern on the steaks, This makes for better texture for the breading. Season each steak with granulated garlic and onion.
3. Dredge and coat the steaks by placing them, first, into the flour, being careful to shake off the excess flour. Second, place the dredged steak into the buttermilk mixture allowing them to soak briefly. Finally, lift the steaks out of the buttermilk and drain briefly before placing them back into the flour for a final heavy coat of seasoned flour. Then place the well coated steaks on a plate or platter to rest.
4. Heat some bacon grease or shortening over a medium flame in a large saute pan. Make sure the grease is 1/2 deep. Fry the steaks on both sides until golden brown, approximately 4 minutes each side. Drain briefly on paper towels.
5. Place on a hot plate, serve with country gravy.
6. To make the gravy:.
7. Melt the butter in a heavy bottomed saucepot, add the flour and cook to form a roux, do not brown. Over low heat slowly stir in the milk incorporating the entire amount, stir out any lumps. Let simmer 20 minutes until thick. Add the ground sausage and season to taste.
|
|