| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | French | 1 | Servings | |
INGREDIENTS
| 2 | lb | Round steak cut 1/2 inch |
| thick twice tenderized by | ||
| the butcher | ||
| 1 | c | Liquid from pickled |
| jalapenos | ||
| 2 | Eggs | |
| 2 | c | All-purpose flour |
| 1/2 | t | Salt |
| 1/2 | t | Black pepper |
| Vegetable shortening | ||
| preferably Crisco |
INSTRUCTIONS
Cut the steak into four equal portions. Pound the portions, if needed, until each is about 1/3 to 1/4 inch thick. Arrange the steaks in a shallow nonreactive dish, and pour 1 cup of the jalapeno liquid over them. Marinate the steaks in the jalapeno liquid for 2 hours. Most of the liquid will be absorbed into the steaks. Drain and blot lightly to remove excess moisture from the surface. Mix an additional 2 tablespoons jalapeno liquid with the egg in a shallow dish. Stir together the flour, salt and pepper in another dish. Dredge the steak in the flour, then dip it in the egg, and back in the flour. Put enough shortening into a cast iron skillet so that the steaks will be half-immersed in it during the frying. Warm the fat over medium heat. Add carefully, turn once, until the meat is fully cooked through and the crumb coating is brown and crisp, about 8 minutes total. Drain the steaks, and transfer them to a platter. Keep them warm while you prepare Cream Gravy from the drippings. Place the steaks on separate plates, add Paris's Best French Fries and cover both generously with the gravy. Serve immediately. Posted to bbq-digest by PhantomBBQ@aol.com on Aug 20, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3912
Calories From Fat: 2312
Total Fat: 257.1g
Cholesterol: 1016.1mg
Sodium: 2942.3mg
Potassium: 3813mg
Carbohydrates: 202.7g
Fiber: 13.6g
Sugar: 5g
Protein: 190.6g