Cactus Chicken Fried Steak

Name: Cactus Chicken Fried Steak
Yield: 6
Cuisine: Mexican
Ingredients: beef chuck steak; eggs; water; flour, unbleached, all-purpose; vegetable oil; milk; chicken broth; seasoned salt; garlic salt; celery salt; salt; jalapeño pepper; chili powder

1 tbsp of chicken base may be used in place of instant chicken bouillion

Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
6	ounces	beef chuck steak cubed
3	large	eggs
½	cup	water
2	cups	unbleached all-purpose flour
1	quart	vegetable oil for frying	*
2 ½	cups	milk
1	tablespoon	chicken broth
3	tablespoons	seasoned salt jalepeno
1	cup	garlic salt	*
¾	cup	celery salt
¼	cup	salt
2	cups	jalapeño pepper powder	*
½	cup	chili powder new mexico	*

Ingredients

Amount	Measure	Ingredient	Features
173.4	ml/g	beef chuck steak cubed
3	large	eggs
118	ml	water
473	ml	unbleached all-purpose flour
0.9	l	vegetable oil for frying	*
591	ml	milk
15	ml	chicken broth
45	ml	seasoned salt jalepeno
237	ml	garlic salt	*
177	ml	celery salt
59	ml	salt
473	ml	jalapeño pepper powder	*
118	ml	chili powder new mexico	*

Directions

Add the Jalapeno seasoning salt to the flour and mix well.

Dip each steak into the seasoned flour, then dip into the egg wash, (mix the eggs and water in a separate bowl for the egg wash), and dip the meat back into the seasoned flour, coating each steak well.

Heat the vegetable oil to about 350℉ (180℃). in a large skillet. Oilshould be deep enough to cover the steaks. Fry the coated steaks until golden brown, then drain them on paper towels and put on a heated platter that is tented with foil.

Pour off all but 2 tblsp of the oil and the drippings. Add 3 Tblsp of the leftover seasoned flour.

Mix well and cook over medium heat, stirring constantly, until the oil and flour are golden brown. Remove from the heat and add the milk and chicken bouillon or chicken base.

Return to the heat and bring to a simmer, stirring constantly, until the gravy thickens.

Serve spooned over the steaks.