Texas Chicken-Fried Steak
List of Ingredients
2 pounds round steak cut 1/2 inch thick , tenderized
1 cup liquid from pickled jalapenos
2 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
Crisco
Recipe
Cut the steak into four equal portions. Pound the steak until each is about 1/3 to 1/4 inch thick. Arrange the steaks in a shallow nonreactive dish, and pour 1 cup of the jalapeno liquid over them. Marinate the steaks in the jalapeno liquid for 2 hours. Most of the liquid will be absorbed into the steaks. Drain and blot lightly to remove excess moisture from the surface.
Mix an additional 2 tablespoons jalapeno liquid with the egg in a shallow dish. Stir together the flour, salt and pepper in another dish. Dredge the steak in the flour, then dip it in the egg, and back in the flour.
Put enough shortening into a cast iron skillet so that the steaks will be half-immersed in it during the frying. Warm the fat over medium heat. Add steaks carefully, until the meat is fully cooked through and the crumb coating is brown and crisp, about 8 minutes total. Drain the steaks, and transfer them to a platter. Keep them warm while you prepare Cream Gravy from the drippings.
Serve immediatley.
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