Devils' Pool Chicken-Fried Steak
Source of Recipe
Midwest Living
Recipe Introduction
Traditional chicken-fried steak actually is beef. Diners at Devil's
Pool Restaurant at Big Cedar Lodge near Ridgedale, Missouri, love this crispy, fried entree, which comes with the restaurant's creamy mashed potatoes and gravy.
List of Ingredients
1 pound boneless beef top round steak, cut 1/2 inch thick
1/2 cup buttermilk or sour milk
1 egg, beaten
1/2 cup all-purpose flour
2 tablespoons cooking oil
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1/4 teaspoon garlic powder
2-1/4 cups milk
1-1/2 teaspoons instant chicken bouillon granules
Recipe
1. Trim fat from meat; cut meat into 4 portions. Place between pieces
of plastic wrap. Pound to 1/4-inch thickness. In a shallow dish,
combine buttermilk and egg. In another dish, mix the 1/2 cup flour
with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip meat into egg;
coat with flour mixture.
2. In a 12-inch skillet, cook the meat in 2 tablespoons hot oil over
medium heat for about 8 minutes or until coating is golden and meat
no longer is pink, turning once.
3. For gravy: In a saucepan, melt butter. Stir in the 3 tablespoons
flour and the garlic. Add 1/4 teaspoon pepper. Combine milk and
bouillon. Stir in milk mixture all at once. Cook and stir until
bubbly. Cook for 1 minute more. Serve with gravy. Makes 4 servings.
Nutritional facts per serving
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