RANCHO TEJAS CHICKEN FRIED STEAK

RANCHO TEJAS CHICKEN FRIED STEAK

Ingredients:

Marinade

1/2 tsp. meat tenderizer
3 C. water
1 C. buttermilk

Flour Breading

2 C. all-purpose flour
1 T. salt
2 tsp. black pepper

Cream Gravy

Pan drippings (1/2 cup from each steak)
2 C. chicken stock
2 tsp. salt
1 tsp. black pepper
2 C. 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.

B-man :wink: