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Name: Chicken-Fried Steak
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: Cayenne pepper to taste; 4 8-ounce slices round steak;; Worcestershire Sauce to; Texas Hot Salt; to taste; Salt; 1 c Plus 2 tablespoons; 4 tb Lard or oil; 1 Onion; minced; 2 lg Eggs; 1 1/4 c Milk; plus 2 tablespoons; 4 ds Hot pepper sauce; (up TO 6)

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INGREDIENTS

Cayenne pepper to taste
4 8-ounce slices round steak;
Worcestershire Sauce to
Texas Hot Salt; to taste
Salt
1 c Plus 2 tablespoons
4 tb Lard or oil
1 Onion; minced
2 lg Eggs
1 1/4 c Milk; plus 2 tablespoons
4 ds Hot pepper sauce; (up TO 6)

Servings

INSTRUCTIONS

TASTE SHOW #TS4850 http://www.foodtv.com/midatl/reclist.htm Season the meat on both sides with Texas Hot Salt (recipe follows) and pound to a thickness of 1/4-inch. In a bowl whisk together the eggs and 2 tablespoons of milk and the hot pepper sauce. Dredge the steaks in 1 cup of the flour, dip in the egg mixture, letting the excess drip off, and dredge in the flour again. Heat the lard or oil in a cast iron skillet over moderately high heat until hot. Add the steaks in batches and cook for 2-3 minutes on each side, or until golden brown. Transfer the steaks to a platter lined with paper towels and keep them warm. Pour off all but 2 tablespoons of fat from the pan. Add the onion and cook about 5 minutes, or until golden. Add 2 tablespoons of flour and cook, stirring, until lightly colored. Heat and add the remaining milk, and the Worcestershire Sauce, salt, and cayenne to taste and simmer, stirring, until thickened. Strain into a sauceboat and serve with the steak. Suggested drink: Iced tea Yield: 4 servings Posted to recipelu-digest by LSHW on Feb 19, 1998

NOTES

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Chicken-Fried Steak

Cayenne pepper to taste
4 8-ounce slices round steak;
 Worcestershire Sauce to
 Texas Hot Salt; to taste
 Salt
1 c Plus 2 tablespoons
4 tb Lard or oil
1 Onion; minced
2 lg Eggs
1 1/4 c Milk; plus 2 tablespoons
4 ds Hot pepper sauce; (up TO 6)

TASTE SHOW #TS4850    http://www.foodtv.com/midatl/reclist.htm    Season the meat on both sides with Texas Hot Salt (recipe follows) and  pound to a thickness of 1/4-inch.    In a bowl whisk together the eggs and 2 tablespoons of milk and the hot  pepper sauce. Dredge the steaks in 1 cup of the flour, dip in the egg  mixture, letting the excess drip off, and dredge in the flour again. Heat  the lard or oil in a cast iron skillet over moderately high heat until hot.  Add the steaks in batches and cook for 2-3 minutes on each side, or until  golden brown. Transfer the steaks to a platter lined with paper towels and  keep them warm.    Pour off all but 2 tablespoons of fat from the pan. Add the onion and cook  about 5 minutes, or until golden. Add 2 tablespoons of flour and cook,  stirring, until lightly colored. Heat and add the remaining milk, and the  Worcestershire Sauce, salt, and cayenne to taste and simmer, stirring,  until thickened. Strain into a sauceboat and serve with the steak.    Suggested drink: Iced tea    Yield: 4 servings    Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 19, 1998

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Nutrition

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Serving Size: 1 Serving (552g)
Recipe Makes: 1 Servings

Calories: 1179
Calories from Fat: 909 (77%)

Amt Per Serving		% DV

	Total Fat 101g	135 %
	Saturated Fat 35.6g	178 %
	Monounsaturated Fat 42.2g
	Polyunsanturated Fat 12.6g
Cholesterol 2163.6mg		666 %
Sodium 700.2mg		24 %
Potassium 679.6mg		18 %
Total Carbohydrate 4.2g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 4.1g
Protein 63g		90 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1179

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