Chicken Fried Steak! (With Chuck Wagon Gravy!)
Start with 4 Cubed Steaks or Top Sirloin tenderized.
Make a wet and dry mix to dip and dredge your steaks in.
The wet mixture is 4 eggs, 1 tsp. of paprika, and 3/4 cup
of buttermilk, whisk well and pour in a shallow dish.
The dry mixture is 2 and 1/2 cups of all purpose flour
3 tbsp. of lemon pepper, 1 heaping tbsp. cornstarch.
1/8 cup of seasoning salt, mix everything together well.
Sheila said it is OK with the salt I used in the video
recipe … but I think it is a bit salty so to be safe…
(Only 1/8 cup of seasoning salt in the flour mixture)
You can always add salt to it later!
Dip the cubed steak in the egg mixture then in the flour,
then back in the egg mixture then back in the flour.
Then lay them on a rack for 15 minutes to soak up both!
Pour 1/2 inch deep lard, canola oil, or peanut oil, in a cast
iron pan and bring to 350 degrees. Cook steaks golden brown
on both sides and place them on a rack or paper towels.
(They both work just fine)
To make the gravy… drain the pan but keep the drippings.
Pour in 1/4 of a cup of bacon grease or you can use the oil
left from frying the steaks. Add an equal amount of the flour
you used earlier.
Cook the flour and grease on medium heat whisking constantly, after 2 minutes add 2 cups of warm whole milk a little at a time.
Simmer for 2 to 3 more minutes.
Once it thickens add 1/4 tsp salt and 1/2 tsp. black pepper.
Put your steaks in a baking dish and put them in the oven at
400 degrees for 5 minutes… plate it up and cover with gravy!
Sprinkle just a bit of black pepper on top!
P.S. Sometimes they use real cheap cuts to make Cubed Steak
and it can be a bit chewy in spots… so if you want the best have them tenderize Top Sirloin for you or do it your self!
Thanks for watching!
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The perfect his and her cookout combo. We’ve taken our world-famous Filet Mignons and paired them with our bold and beefy Top Sirloins to create the BBQ Bliss combo. Whether it’s just the two of you or you invite another couple over, you can’t go wrong with this perfectly matched combo.INGREDIENTS: Beef; Beef
- 2 (5 oz.) Filet Mignons
- 2 (6 oz.) Top Sirloins
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This steak is insane. In the best possible way.
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How to Make a Slow-Roasted, Twice-Fried Porterhouse Steak
A quick demo video showing how easy it is to make the Perfect Steak at home. This video will show you how to make the perfect steak overtime with an amazing sear and even cooking. Continously turning the meat and the use of the cast iron will help so much. Hope you enjoy, like, and SUBSCRIBE!!! Please share with friends if you do.
A delicious four part taco meal with Asian Coleslaw, Thai Noodle Salad, Asian Three Bean Salad and fresh Tuna Steak Tacos.
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- Pack of eighteen 3.75oz cans
- Wild Caught
- Easy open can
- Perfect to serve on salads or pizza
- Great snack item
The English might call them chips, but the Americans know them as fries, but whatever you call them you will sure love these cheesy steak sliders that feature chips/fries. It’s the perfect combo of potatoes, meat, and cheese, that will sure be a hit at the dinner table or a party.
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In this episode, we are going to cook Picanha! This cut of steak is popular in Brazil. It is extremely tender and when cook on a spit is melt in your mouth.
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