• 12/30a Baking Soda Day 5

    From Dave Drum@1:3634/12 to All on Tue Dec 28 16:13:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chicken Fried Steak #2
    Categories: Beef, Breads, Sauces, Dairy
    Yield: 4 Servings

    MMMMM---------------------------STEAK--------------------------------
    2 lb Beef round; 1/2" thick;
    - twice tenderized by the
    - butcher
    2 c All-purpose flour
    2 ts Baking powder
    1 ts Baking soda
    1 ts Fresh ground black pepper
    3/4 ts Salt
    1 1/2 c Buttermilk
    1 lg Egg
    1 tb Red pepper sauce
    2 cl Garlic; minced
    Crisco for deep frying

    MMMMM--------------------CLASSIC CREAM GRAVY-------------------------
    1/4 c Pan drippings
    3 tb All-purpose flour
    2 c Evaporated milk
    1 c Unsalted beef stock
    1/2 ts Fresh ground black pepper
    Salt

    MMMMM--------------------------OPTIONAL-------------------------------
    Mashed potatoes
    Homemade buttermilk biscuits

    Cut steak into 4 equal portions. Pound until each is
    about 1/4" 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" of fat.
    Bring temperature of shortening to 325ºF/165ºC. 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 cooking chicken-fried steak
    or similar dish, pour off the top fat through a strainer,
    leaving about 1/2 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.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... I sprinkled some baking powder over a potato but it didn't work.
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