Text 4186, 90 rader
Skriven 2010-11-26 05:10:00 av Dave Drum (1:124/311)
Ärende: Texas 300
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Texas-Style Chicken Fried Steak With Cream Gravy
 Categories: Beef, Dairy
      Yield: 4 servings
 
      4    Tenderized beef cube steaks
           +=OR=+
      1 lb Round steak; fat removed,
           - that you've tenderized
           - yourself
      1    Egg
    1/4 c  Milk
           All-purpose flour
           Cooking oil or melted
           - Crisco
    1/2 ts Salt
    1/4 ts Ground black pepper
    1/4 ts Paprika
    1/4 ts White pepper
 
  It is hard to get much more Texan than Chicken Fried Steak.
  Quality of the beef really counts in this dish. This recipe
  calls for cube steaks, but good round steak that you have
  asked the butcher to run through the tenderizer or that you
  have tenderized yourself with a mallet (no big deal and can
  be a real stress reliever) can be even better.
  
  Beat together the egg and milk and set aside. Mix together
  the salt, black pepper, paprika and white pepper and
  sprinkle on both sides of beef cutlets.
  
  Dredge the cutlets in the flour, shaking off the excess.
  Then dip each cutlet in the egg/milk mixture, then back in
  the flour. (You're going to get your hands messy here, so
  take your rings off.) Set cutlets aside on a piece of waxed
  paper.
  
  Heat the cooking oil in a large cast-iron or other heavy
  skillet over medium-high heat for a few minutes. Oil should
  be about a half-inch deep in the pan. Check the temperature
  with a drop of water; if it pops and spits back at you, it's
  ready.
  
  With a long-handled fork, carefully place each cutlet into
  the hot oil. Protect yourself (and your kitchen) from the
  popping grease that results. Fry cutlets on both sides,
  turning once, until golden brown. Reduce heat to low, cover
  and cook 4 or 5 minutes until cutlets are done through.
  Drain cutlets on paper towels. Makes 4 servings.
  
  Cream Gravy: After the cutlets are removed from the pan,
  pour off all but about 2 tablespoons of oil, keeping as many
  as possible of the browned bits in the pan. Heat the oil
  over medium heat until hot.
  
  Sprinkle 3 tablespoons flour (use the left-over flour from
  the chicken fried steak recipe) in the hot oil. Stir with a
  wooden spoon, quickly, to brown the flour.
  
  Gradually stir in 3/4 cup milk and 3/4 cup water, mixed
  together, stirring constantly with the wooden spoon and
  mashing out any lumps. Lower heat, and gravy will begin to
  thicken. Continue cooking and stirring a few minutes until
  gravy reaches desired thickness. Check seasonings and add
  more salt and pepper according to your taste.
  
  Note to Cream Gravy novices: Gravy-making is an inexact
  science. Cream gravy is supposed to be thick, but if you
  think it's too thick, add more liquid until you're satisfied
  with it.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 20 September 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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