| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Omaha |
Meats, Texas cooki |
1 |
Servings |
INGREDIENTS
| 1 |
|
6 ounce round steak cutlet; machine tenderized |
|
|
Flour |
| 4 |
|
Eggs |
| 1 |
cn |
Flat beer |
| 1 |
tb |
Adolph's meat tenderizer |
|
|
Salt, pepper, and garlic salt; to taste |
INSTRUCTIONS
Bill Maxwell, former Texas restaurateur, originally claimed his
chicken-fried steak was the "best found south of the Rio Brazos."
Subsequent chicken-fried steak contests proved him truthful, so he extended
his claim to include all lands south of the Arkansas River. In another
conversation with Bill, we found his "boundary" had crept north to Omaha,
Nebraska. Well, eventually he's gonna have to stop at the North Pole ... we
hope.
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
four. 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.
Posted to EAT-L Digest 28 Aug 96
Date: Thu, 29 Aug 1996 15:56:35 -0400
From: Garry Howard <g.howard@IX.NETCOM.COM>
NOTES : Entered into MasterCook by: Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry's Home Cooking Website
http://members.aol.home/garhow/cooking.htm
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