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Braggin' Rights Chicken Fried Steak

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Recipe

 

Yield

4 servings

Prep

25 min

Cook

15 min

Ready

40 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
Steak
2 pounds beef, round steak
sliced 1/2 inch thick, and twicetenderized by the butcher
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2 cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon black pepper
freshly ground
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¾ teaspoon salt
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1 ½ cups buttermilk
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1 large eggs
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1 tablespoon red hot pepper sauce
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2 each garlic cloves
minced
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1 x vegetable shortening
for deep frying
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Classic cream gravy
¼ cup grease
drippings from pan
*
3 tablespoons all-purpose flour
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2 cups evaporated milk
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1 cup beef stock
unsalted, prefer veal stock if possible
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½ teaspoon black pepper
freshly ground
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1 x salt
to taste
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1 x mashed potatoes
optional
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1 x buttermilk biscuits
optional
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Ingredients

Amount Measure Ingredient Features
Steak
907.2 g beef, round steak
sliced 1/2 inch thick, and twicetenderized by the butcher
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473 ml all-purpose flour
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1E+1 ml baking powder
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5 ml baking soda
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5 ml black pepper
freshly ground
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3.8 ml salt
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355 ml buttermilk
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1 large eggs
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15 ml red hot pepper sauce
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2 each garlic cloves
minced
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1 x vegetable shortening
for deep frying
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Classic cream gravy
59 ml grease
drippings from pan
*
45 ml all-purpose flour
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473 ml evaporated milk
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237 ml beef stock
unsalted, prefer veal stock if possible
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2.5 ml black pepper
freshly ground
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1 x salt
to taste
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1 x mashed potatoes
optional
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1 x buttermilk biscuits
optional
* Camera

Directions

Cut steak into 4 equal portions.

Pound until each is about ¼ inch thick.

Place flour in a shallow bowl.

In a second dish, stir together baking powder, soda, pepper and salt; mix in buttermilk, egg, pepper sauce and garlic.

The mixture will be thin.

Dredge each steak first in flour, then in batter.

Dunk steaks back into flour and dredge well, patting in the flour until the surface of the meat is dry.

Add enough shortening to a deep cast-iron skillet or Dutch oven to deep fry steaks in at least 4 inches of fat.

Bring temperature of shortening to 325℉ (160℃).

Fry the steaks, pushing them under the fat or turning them as they bob to the surface, for 7 to 8 minutes, or until they are golden brown.

Drain steaks on paper towels and transfer to a platter.

Keep warm 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 similar dish, pour off the top fat through a strainer, leaving about ½ cup 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 milk and stock.

Simmer until liquid is thickened and the raw flour taste is gone, about 3 minutes.

Stir the gravy up from the bottom frequently, scraping up any browned bits.

Season with pepper and salt.

Makes about 3 cups.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 531g (18.7 oz)
Amount per Serving
Calories 74420% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 174mg 58%
Sodium 1189mg 50%
Total Carbohydrate 25g 25%
Dietary Fiber 3g 12%
Sugars g
Protein 140g
Vitamin A 6% Vitamin C 11%
Calcium 41% Iron 48%
* based on a 2,000 calorie diet How is this calculated?
 

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