1 Pound steaks to a good thinness: If you’re utilizing spherical steak as a substitute of the pre-tenderized dice steak, you will want to pound the steaks skinny or they are going to be means too chewy. (Already tenderized dice steaks may also use some meat mallet consideration to get extra skinny.)

Place every steak between two items of plastic wrap. Utilizing a meat mallet, rubber mallet, rolling pin, or empty wine bottle, beat the steak till it is rather skinny, lower than 1/4-inch.

As you beat the steak, it would be best to flip over typically, and unfold out the plastic wrap which tends to wrinkle as you’re employed.

preparing sirloin for chicken fried steak with meat hammerthin beef for country fried sirloin

2 Salt meat, heat the oven: Sprinkle a little bit salt over the meat. Preheat the oven to 200°F.  Within the oven put a wire rack over a baking sheet. This can maintain the completed steaks heat and dry whilst you cook dinner the gravy.

three Dredge steaks in flour, egg, and flour once more: Put together two large, shallow dishes equivalent to a pyrex casserole dish. Within the first  whisk collectively the eggs and milk. Within the second, whisk collectively the flour, salt, cayenne, and garlic powder.

Working one by one, dredge a steak into the flour. Utilizing the heel of your hand, press the flour into either side of the steak.

Elevate up the steak, shake off the surplus flour and dip the steak into the egg wash, coating it on either side.

Elevate the steak out of the egg wash, shake off the surplus egg wash, after which dredge the steak once more within the flour. Once more, press the flour into the steak on either side.

Put aside on a plate. Repeat with remaining steaks.

dredging sirloin in flourrolling steak in flourchicken fried steak dredged in flour and eggchicken friend steak before frying

Four Fry the steaks: Pour sufficient oil in a big frying pan to cowl the underside by 1/4-inch. Warmth the oil to 350°F or whenever you drop a little bit flour into the oil it sizzles. If the oil would not sizzle it is not prepared, if it burns, the oil is simply too sizzling, cut back the warmth.

Working one by one, lay a flour-egg-coated steak into the new oil. Gently shake the pan a little bit to scrub a little bit sizzling oil on the highest of the steak. Or you should utilize a steel spoon to spoon a few of the oil over the steak. This units the coating.

Fry till you see the sides of the steak flip golden brown, about two minutes. Fastidiously flip the steak over within the pan, and fry for 2 extra minutes.

As soon as either side of the steak are golden brown, tip the steak up with a steel spatula to empty the surplus oil. Take away it from the pan and place if on the wire rack within the oven to maintain heat. Repeat with the remaining steaks.

country fried sirloin in oilfrying country fried sirloinChicken Fried Steak Cooking in Oil and CrispyTaking Chicken Fried Steak Out of Oil

5 Make a roux with fats and flour: Flip off the warmth of the pan. Pour out all however about three tablespoons of fats from the pan. Whisk in three tablespoons of flour and switch the warmth on to medium.

Let the flour combination cook dinner till it is the colour of milk chocolate, about Four to five minutes, stirring continuously.

Making Gravy For Country Fried SirloinMaking Gravy For Chicken Fried Steak With Drippings

6 Stir in milk and cream to make gravy: When the flour fats combination is easy and a stunning milk chocolate shade, slowly add the milk and cream, whisking continuously. Word that the combination will seize up initially, and can loosen as you whisk in additional liquid.

Add milk to your required thickness for gravy. If the gravy is simply too thick for you, add extra milk. If it is too skinny, let it cook dinner longer.

Season with salt to style. Season with a number of black pepper, to style.

country fried sirloin gravy from drippingsadding milk to chicken fried steak gravystirring milk into gravy for country fried steakeasy chicken fried steak gravy from drippings

7 Serve: Serve hen fried steak with the gravy and a facet of mashed potatoes.

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