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Cactus Chicken Fried Steak


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

Trans-fat Free


6 ounces beef chuck steak
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
1 cup garlic salt
¾ cup celery salt
¼ cup salt
2 cups jalapeño pepper
½ cup chili powder
new mexico


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 274g (9.7 oz)
Amount per Serving
Calories 30930% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 134mg 45%
Sodium 22572mg 940%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 5%
Sugars g
Protein 31g
Vitamin A 6% Vitamin C 0%
Calcium 16% Iron 18%
* based on a 2,000 calorie diet How is this calculated?


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