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Ingredientes
- 2 lb Roundsteak, sliced 1/2 inch thick and twice-tenderized by the butcher
- 2 c. All-purpose flour
- 2 tsp Baking pwdr
- 1 tsp Baking soda
- 1 tsp Fresh grnd black pepper
- 3/4 tsp Salt
- 1 1/2 c. Buttermilk
- 1 lrg Egg
- 1 Tbsp. Warm red pepper sauce
- 2 x Garlic cloves, chopped Crisco for deep frying
- 1/4 c. Pan drippings
- 3 Tbsp. All-purpose flour
- 2 c. Evaporated lowfat milk
- 1 c. Unsalted beef stock
- 1/2 tsp Fresh grnd black pepper Salt to taste Mashed potatoes Homemade buttermilk biscuits
Direcciones
- Cut steak into 4 equal portions. Lb. till each is about 1/4 inch thick. Place flour in a shallow bowl. In a second dish, stir together baking pwdr, soda, pepper and salt; fold in buttermilk, egg, pepper sauce and garlic. The mix will be thin.
- Dredge each steak first in flour, then in batter. Dunk steaks back into flour and dredge well, patting in the flour till the surface of the meat is dry.
- Add in sufficient shortening to a deep cast-iron skillet or possibly Dutch oven to deep fry steaks in at least 4 inches of fat. Bring temperature of shortening to 325 degrees. Fry the steaks, pushing them under the fat or possibly turning them as they bob to the surface, for 7 to 8 min, or possibly till they are golden. Drain steaks on paper towels and transfer to a platter. Keep hot while preparing Classic Cream Gravy.
- Divide steaks among 4 plates and serve with mashed potatoes and gravy.
- CLASSIC CREAM GRAVY:After cookingf chicken-fried steak or possibly similar dish, pour off the top fat through a strainer, leaving about 1/2 c. 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 in lowfat milk and stock. Simmer till liquid is thickened and the raw flour taste is gone, about 3 min. Stir the gravy up from the bottom frequently, scraping up any browned bits. Season with pepper and salt.
- Makes about 3 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 383g | |
| Recipe makes 4 servings | |
| Calories 611 | |
| Calories from Fat 240 | 39% |
| Total Fat 26.99g | 34% |
| Saturated Fat 13.48g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 1929mg | 80% |
| Potassium 659mg | 19% |
| Total Carbs 70.14g | 19% |
| Dietary Fiber 2.0g | 7% |
| Sugars 17.35g | 12% |
| Protein 21.11g | 34% |
