>From the Recipe Goldmine website...

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Rancho Tejas Chicken Fried Steak 

Source: Pat and Chris McCarley - Rancho Tejas Restaurant - as published in 
Southwest Food Service News
 
Marinade:

1/2 teaspoon Meat Tenderizer
3 cups water
1 cup buttermilk
 
Flour Breading:

2 cups all-purpose flour
1 tablespoon salt
2 teaspoons black pepper
 
Cream Gravy:

Pan Drippings (1/2 cup from each steak)
2 cups chicken stock
2 teaspoons salt 
1 teaspoon black pepper
2 cups milk
 
Select six bone-out round steaks no thicker than 3/4 of an inch. To make 
marinade, dissolve meat tenderizer in water, add buttermilk and whisk with wire 
whip for 30 seconds. Place steak in mix and refrigerate two hours. Drain 
marinade from steaks and cut each steak into three pieces along fat lines. Fill 
frying pan with 1/4-inch of vegetable oil and heat on medium high. Bread steaks 
in sour dough wash. To make the wash, combine two onion slices with a slurry 
and let stand for 24 hours beforehand. After breading steaks in this, bread 
them in flour breading, then fry until golden brown. Let steaks drain on 
wrapper towel, keeping drippings for cream gravy. To make gravy, mix drippings 
with flour breading and whip into a roux. Whisk in the chicken stock, salt and 
pepper and milk and boil. Simmer five minutes until thick. Add gravy to steaks.
 
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~~~***Rhonda G in Missouri***~ ~~
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