Thursday, June 2, 2011

Chicken Fried Steak Fingers

Submitted by Sheri Salatin (Polyface Farm)

You will need:

1 Polyface Top Round Steak
1 1/2 cups flour (any style)
2 tsp ground black pepper
1 1/2 tsp salt
3/4 tsp ground red pepper
1/4 cup milk
1 Polyface egg (medium or large)


Using a meat mallet or cleaver, pound the steak to about 1/3" thick. Cut steak against the grain into serving size pieces. I cut mine into little strips - around 1 1/2"x 3" each.
Dry the steak off with paper towels.
Mix flour, peppers, and salt in a small bowl.
Mix milk and egg in small bowl - beating well.
Coat each piece of steak in the seasoned flour, then dip into the egg mixture, then back into the seasoned flour.

In a heavy frying pan - just enough to coat the bottom of the pan, HEAT over med-high heat:

Lard (or oil) I used some of my homemade lard

Until about 350 degrees. To determine if your temperature is right, dip a corner of the steak into it. It should sizzle and sputter.
Carefully, add the steaks and fry, turning once until golden brown - 2-3 minutes on each side.
Remove to a warm platter. I layered mine with paper towels.

Remove all but 2-3 Tbsp of fat from the pan and return to medium heat. I didn't take any fat out of the pan - just didn't have enough to do so) Slowly, whisk in 2 Tbsp flour and cook for about 2-3 minutes.
Then slowly whisk in 1 cup of milk, scraping the edges of the pan to get all of the browned bits of meat and batter. It helps to remove the pan from heat at this point. Just keep stirring in small bits of milk until all of the milk is mixed in. It will be lumpy until all of the milk is in. Don't give up, keep stirring. :o)
Return the pan to the heat and continue stirring until gravy is warm and bubbly. Season with salt and pepper if desired. Remove from heat and pour into your serving bowl.


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