recipes

Monday, August 29, 2016

CHICKEN FRIED STEAK

Ingredients
  • 6-8 pieces of Cubed Steak
  • 2 cups of ALL purpose Flour
  • 1/2 cup of Milk
  • 2 Eggs, beaten
  • 1 Teaspoon of powdered chicken stock
  • 1 Tablespoon of Black Pepper
  • 1 Tablespoon of Garlic Powder
  • 1 Tablespoon of Paprika
  • 2 teaspoons of powdered Chicken stock for the gravy.
  • Cooking oil or for frying.
  • 1 cup of water
  • 1 cup of milk
Instructions
    Prepare the Seasoning Flour:
  1. In a mixing bowl, place 2 cups of Flour.
  2. Add One Tablespoon each of Salt, Black Pepper, Garlic Powder, Paprika
  3. Mix the dry ingedients well.
  4. Remove 1/4 cup of the flour and set aside for later to make gravy.
  5. Prepare the Egg dredge:
  6. Place 2 whole eggs in a pan or plastic container.
  7. Whisk or beat the eggs with a fork very well and add milk .
  8. Prepare the steak pieces:
  9. Place the steak pieces in a freezer bag 
  10. Use a meat tenderizer hammer or the edge of a thick saucer and pound the cubed steak out to both tenderize and flatten the section.
  11. Preheat a large skillet to medium heat or just one notch above.
  12. Working with one piece of steak at a time, egg wash then  dip it in the seasoned flour, turn and coat both sides well with the flour. 
  13.  shake off  excess flour, and add to pre heated skillet
  14. Add enough oil or shortening to reach about 1/4 inch depth in the pan.
  15. Test the oil to be sure it's hot enough to fry the meat.
  16.  place the steak sections in the hot oil, one at a time.
  17. Fry until brown on the bottom, about 3 minutes.
  18. Turn the steak over, let cook for about 3 minutes or until done.
  19. Remove the steak from the oil, place on paper towels to drain.
  20. Prepare the gravy:
  21. Leave about 2 tablespoons of the oil from frying in the pan. Do not discard the brown leftover pan drippings.
  22. Reduce the heat to about medium-low.
  23. Slowly sprinkle the reserved flour into the pan, stirring it into the oil and pan drippings. Let it brown for about one minute, stirring constantly.
  24. Slowly add the 1 cup of warm  water,and 1 cup of milk  stirring constantly.
  25. Add the Chicken broth and stir well.
  26. Add the milk, stir  well and taste.
  27. Add salt, black pepper or more chicken granules to reach desired taste.
  28. Let simmer until mixture thickens. Test by dragging your finger across the bottom of your stirring spoon. If the gravy leaves a trail where your finger wiped gravy away, it's ready to serve. If it's runny, let simmer for another minute or so and test again.

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