Braggin' Rights Chicken Fried Steak

Name: Braggin' Rights Chicken Fried Steak
Yield: 4
Cuisine: Fusion
Ingredients: beef, round steak; flour; baking powder; baking soda; black pepper; salt; buttermilk; eggs; red hot pepper sauce; garlic cloves; vegetable shortening; grease; flour; evaporated milk; beef stock; black pepper; salt; mashed potatoes; buttermilk biscuits

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
2	cups	all-purpose flour
2	teaspoons	baking powder
1	teaspoon	baking soda
1	teaspoon	black pepper freshly ground
¾	teaspoon	salt
1 ½	cups	buttermilk
1	large	eggs
1	tablespoon	red hot pepper sauce
2	each	garlic cloves minced
1	x	vegetable shortening for deep frying	*
Classic cream gravy
¼	cup	grease drippings from pan	*
3	tablespoons	all-purpose flour
2	cups	evaporated milk
1	cup	beef stock unsalted, prefer veal stock if possible
½	teaspoon	black pepper freshly ground
1	x	salt to taste	*
1	x	mashed potatoes optional	*
1	x	buttermilk biscuits optional	*

Ingredients

Amount	Measure	Ingredient	Features

Steak
907.2	g	beef, round steak sliced 1/2 inch thick, and twicetenderized by the butcher
473	ml	all-purpose flour
1E+1	ml	baking powder
5	ml	baking soda
5	ml	black pepper freshly ground
3.8	ml	salt
355	ml	buttermilk
1	large	eggs
15	ml	red hot pepper sauce
2	each	garlic cloves minced
1	x	vegetable shortening for deep frying	*

Classic cream gravy
59	ml	grease drippings from pan	*
45	ml	all-purpose flour
473	ml	evaporated milk
237	ml	beef stock unsalted, prefer veal stock if possible
2.5	ml	black pepper freshly ground
1	x	salt to taste	*
1	x	mashed potatoes optional	*
1	x	buttermilk biscuits optional	*

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.