Chicken Fried Steak 2
Ingredients
1 6 Oz Round Steak Cutlet -- Machine Tenderized
Flour
4 Large Eggs
1 Can Beer -- Flat
1 Tbls Adolph's Meat Tenderizer
Salt -- To Taste
Pepper -- To Taste
Garlic Salt -- To Taste
Instructions
Sprinkle salt, pepper and garlic salt on both sides of tenderized steak
to taste.
Put steak onto a tray that is well-covered with flour.
Then "pound the hell out of it (the steak) with stiff fingers, working
from the center out, until it reaches the size of an L.P. record."
(That's those things they used to make before compact discs).
Flip several times and repeat pounding.
Mix eggs, beer, 1 teaspoon salt and Adolph's meat tenderizer in a
shallow bowl.
Add enough flour to make a thin, watery batter.
Beat mixture smooth. Dip meat into batter.
"Flop" back onto flour tray and cover with flour.
Pound again with fingertips until moisture is absorbed.
Cook in deep fat at 350 degrees until golden brown.
Serve with French fries and cover with white gravy.
Ingredients
1 6 Oz Round Steak Cutlet -- Machine Tenderized
Flour
4 Large Eggs
1 Can Beer -- Flat
1 Tbls Adolph's Meat Tenderizer
Salt -- To Taste
Pepper -- To Taste
Garlic Salt -- To Taste
Instructions
Sprinkle salt, pepper and garlic salt on both sides of tenderized steak
to taste.
Put steak onto a tray that is well-covered with flour.
Then "pound the hell out of it (the steak) with stiff fingers, working
from the center out, until it reaches the size of an L.P. record."
(That's those things they used to make before compact discs).
Flip several times and repeat pounding.
Mix eggs, beer, 1 teaspoon salt and Adolph's meat tenderizer in a
shallow bowl.
Add enough flour to make a thin, watery batter.
Beat mixture smooth. Dip meat into batter.
"Flop" back onto flour tray and cover with flour.
Pound again with fingertips until moisture is absorbed.
Cook in deep fat at 350 degrees until golden brown.
Serve with French fries and cover with white gravy.
