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Chicken-fried steak with cream gravy
* Exported from MasterCook II *
Chicken-fried steak with cream gravy
Recipe By : El Paso Chile Co.'s TX Border Ckbk/W. P. Kerr & Norma Kerr
Serving Size : 4 Preparation Time :0:00
Categories : American Beef
Main Dishes Texas Cooking
Amount Measure Ingredient -- Preparation Method
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2 pounds round steak, tenderized by the butcher -- cut
1/2 inch thick
salt
black pepper -- freshly ground
3/4 cup unbleached all-purpose flour
2 eggs, with 1 tbl. hot pepper sauce -- beaten
6 ounces saltine crackers -- coarsely crushed
1/4 cup corn oil
4 cups milk
Season each steak on both sides with a pinch of salt and of freshly
ground black pepper, rubbing them into the meat. One at a time, dredge
the steaks into the flour, then in the egg, then in the cracker crumbs.
Reserve 1/4 cup of the flour.
In a large heavy skillet over medium heat, warm the corn oil. Add the
steaks and cook them, turning them carefully once or twice, until the
meat is fully cooked through and the crumb coating is brown and crisp,
8 to 10 minutes total. transfer them to a platter and keep them warm.
Pour all but 4 tablespoons of the fat in the skillet through a strainer
and discard it. Return any cracklings from the strainer to the skillet
and set it out over low heat. Whisk the reserved 1/4 cup of flour into
the fat in the skillet and cook over low heat, stirring and scraping,
for 2 minutes. Gradually whisk in the milk. Raise the heat slightly
and bring the gravy to a simmer. Cook, stirring often and scraping the
browned deposits from the bottom of the skillet, until the gravy has
thickened, 5 to 6 minutes. Adjust the seasoning.
Arrange the steaks on each of 4 plates. Spoon the mashed potatoes next
to the steaks and nap both generously with gravy. Serve immediately.
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Per serving (excluding unknown items): 455 Calories; 27g Fat (53%
calories from fat); 12g Protein; 42g Carbohydrate; 33mg Cholesterol;
673mg Sodium
NOTES : serve with "Perfectly lumpy mashed potatoes" and "Calico
corn".
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