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6 servings
suggest servings
| Six | each | beef | tenderized, either cube steak or tenderized round steak |
| 1 | x | salt and black pepper | to taste |
| 5 | large | eggs | |
| 12 | ounces | evaporated milk | |
| 2-3 | cups | vegetable shortening | or oil |
| 1 | x | flour, all-purpose | for dredging plus 3 tablespoons flour |
| 2 | cups | water |
Sprinkle the meat with salt and pepper and set aside.
Beat the eggs and 1/2 cup of the evaporated milk together in a bowl.
Heat the shortening in a heavy deep-sided skillet to a temp of 350 degrees.
Dredge the steaks with flour and dip them in the batter, then in flour again, lightly shaking of excess.
When the fat is hot, add the steaks a few at a time, being careful not to add too many or they will lower the temperature of the fat.
Fry for 4 minutes on one side, or until golden brown, then turn with tongs or a slotted spatula and fry the other side.
Drain on paper towels and keep warm in 150 degree oven.
To make the gravy, pour all but 4 tablespoons of the fat from the skillet and return heat to low.
Add the 3 tablespoons of flour and cook over low heat stirring constantly, for 3 minutes; do not let it burn.
Add the remaining evaporated milk, whisking until smooth and scraping the bottom of the pan to get up the small bits clinging to it, then add the water gradually, stirring constantly, until the gravy is smooth and of desired thickness.
Add salt and pepper to taste and pour the gravy into a bowl to pass along with the chicken fried steaks.
| % Daily Value* | |
| Total Fat 7.0g | 10% |
| Saturated Fat 3.0g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 185mg | 62% |
| Sodium 94mg | 4% |
| Total Carbohydrate 19.0g | 6% |
| Dietary Fiber 1.0g | 2% |
| Sugars 3.0g | |
| Protein 9.0g | 19% |
| Vitamin A | 5% | Vitamin C | 1% | |
| Calcium | 11% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Have you ever patronized a restaurant that doesn't have salt and pepper on the table? The assumption is that the food is already properly seasoned...
Being a long time San Antonio resident, I remember two legends from the 70's: one that Paesano's owner divorced his wife and she broadcast the recipe all over town, and another that a disgruntled busboy spread the recipe around after he'd been fired. Regardless of how it came to be public, shrimp paesano is my family's all time favorite delicacy and I'm the only one who knows how to make it for them. The delicate but rich lemon butter sauce is always mopped up with crusty Italian bread, leaving the dinner plates clean as a whistle. I splurge and get the #10 sized Gulf shrimp (10 to a pound), so fresh they have no odor whatsoever. I allow six big shrimp per person and even that leaves them wanting more. I plan to prepare it for my sister's 61st birthday next weekend, and I'll probably serve it with a simple angel hair pasta with garlic butter, and fresh spinach and basil leaves sauteed in a dash of extra virgin olive oil with tiny cubes of prosciutto,minced garlic, pine nuts, a splash of balsamic and a little nutmeg for sweetness. Dessert will be Italian Cream Cake, since it's a birthday, and with that I'll serve Italian roast cafe con leche with foam. No amuse bouche this time- as it is we'll all gain 5 pounds with this dinner. :)
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