Prep 30 mins
Cook 20 mins
Serve this up with mashed potatoes, cream gravy and homemade biscuits for a Southern feast! Recipe may also be made with boneless, skinless chicken breast.
- 2 1⁄2-3 lbs round steaks
- 1 (5 ounce) can evaporated milk
- 2 tablespoons Tabasco jalapeno sauce
- 1⁄2 teaspoon salt
- 2 cups all-purpose flour, divided
- 2 teaspoons paprika
- 3⁄4 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon cracked pepper
- Trim steak and pound, if needed, to 1/2 inch thick; cut into 6-8 pieces.
- Combine evaporated milk, Tabasco jalapeno sauce and 1/2 teaspoon salt in a bowl.
- Measure 1 cup of flour into a second bowl.
- Combine remaining flour, paprika, garlic powder, salt and pepper in another bowl.
- Dip steak into flour, into milk mixture, and then into seasoned flour (repeat this process for an extra thick coating).
- Set aside until all meat is coated.
- Heat 1 or 2 inches of oil in a heavy fry pan.
- Fry meat until both sides are golden brown, about 2 minutes per side.
- Drain on paper towels.
- Serve with cream gravy.
- Cream Gravy:
- Pour off all but about 6 tablespoons of fat from fry pan; add 6 tablespoons flour into pan (use leftover seasoned flour) and blend well.
- Allow the flour 'paste' to brown slightly over medium heat for 2 or 3 minutes.
- Gradually stir in 2-1/2 cups milk.
- Simmer and stir over medium heat until thickened.
- Season with salt and pepper.
- Cover steaks with gravy when served.
Perfect flavor and texture. The hot sauce is a nice touch that doesn't take over flavor or spice it too much. Absolutely delicious.
The gravy and coating are excellent, but nothing is done to tenderize the meat other than pound it. Since it cooks quickly, the meat stays fairly tough. I loved the taste, but the texture of the meat wasn't quite what I am used to in Chicken Fried Steak. Made for 123 Hits Tag game.