Chicken Fried Steak 1

Author: Guardian_Angel - Jul 21st 2016

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Beef cube steak with gravy
1 Hour(s) 30 Minute(s)
Amount Name
3 Cup Vegetable Shortening for Frying
1 Dash Salt and Pepper to taste
0.75 Teaspoon Salt
4 Cup Milk
1 Tablespoon Hot Sauce
2 Piece Garlic Cloves Minced
1 Piece Egg
1.5 Cup Buttermilk
1 Teaspoon Black Pepper
4.5 Pound Beef Cube Steaks
1 Teaspoon Baking Soda
2 Teaspoon Baking Powder
2 Cup All Purpose Flour
0.25 Cup All Purpose Flour
Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per s
ide. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.

Comments 1

  • MBMedic -

    This sounds damn good is not affiliated with Polaris Industries the makers of Polaris Slingshot in any way.