October 26: National Chicken Fried Steak Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Fried Steak
Categories: Beef, Breads, Sauces, Dairy
Yield: 4 Servings

MMMMM---------------------------STEAK--------------------------------
2 lb Beef round; 1/2" thick;
- 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 Red pepper sauce
2 cl Garlic; 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

MMMMM--------------------------OPTIONAL-------------------------------
Mashed potatoes
Homemade buttermilk biscuits

Cut steak into 4 equal portions. Pound until each is
about 1/4" 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" of fat.
Bring temperature of shortening to 325┬║F/165┬║C. 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 cooking 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.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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* Origin: Outpost BBS * Johnson City, TN (1:18/200)