Marlboro Country Chicken Fried Steak (Country Fried)
photo by MommyMakes
- Ready In:
2 cups gravy
- 3 lbs round steaks
- 1 (5 ounce) can evaporated milk
- 2 tablespoons green 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
- vegetable oil or other fat, for frying
- 2 1⁄2 cups milk
- salt and pepper
- Trim steak, cut into 6 to 8 smaller pieces and pound thin.
- Combine milk, green Tabasco sauce, and salt in one bowl. Add 1 cup of flour to a second bowl. Combine remaining flour, paprika, garlic, salt and pepper in a third bowl.
- Coat steak in first bowl of plain flour. Dip floured steak into milk mixture then coat with seasoned flour mixture. Set aside until all meat has been coated.
- Heat 1 to 2 inches of oil or fat in a heavy fry pan (a cast-iron skillet is most authentic ;).
- Fry steaks approximately 2 min per side until golden brown.
- Drain on paper towels, serve with cream gravy, mashed potatoes and biscuits.
- For the Cream Gravy: (try at your own risk, it did not turn out for me but I am a gravy novice so I might have done something wrong -- ).
- Pour off all but 6 tbsp of fat from the fry pan.
- Using the leftover seasoned flour first, add 6 tbsp flour and blend well.
- Gradually stir in milk.
- Cook and stir over medium heat until thickened, season with salt and pepper.
- Serve gravy over steaks (or on the side for Yankees!).
Questions & Replies
Got a question? Share it with the community!
Yee-haw! This is dang-good! I followed this exactly, except I didn't have evaporated milk, so I put the jalapeno sauce in a mixture of milk-egg and it still turned into the most glorious bit of deliciousness one could ask for. Perfection! The coating stayed on perfectly, and the round steak was so tender and juicy. I pounded the son - of - gun for a while in between plastic wrap with a hammer, pulling a bit of the meat so it turned tender of perfect for a coating. I made the gravy, a must for those in the Southern/Eastern part of the country. Thank you! April 2010
yumm yumm yumm! kept pretty much everything the same. except didnt have any evap milk so in place of that we used 2.5oz whipping cream (its all we had) and 2.5oz milk. liked the addition of green tabasco! we also tripple egg washed and breaded the steaks for a thicker breading. made awesome gravy from the drippings! so good and filling the both of us went into a food coma! lol thanks again MommyMakes!
For the gravy, I have found that adding just enough grease to cover the number of people. tbsp is good for 6 people, but not just straight grease Include the pieces that always fall in the grease. Adding flour is the trick. Only add enough to soak up the grease. I even leave about 1 TBSP of grease and burnt chucks. Let that cook on low flame to be sure the flour is cook, but not burnt. I then add condensed milk until velvety looking and finish out with Milk. Salt and pepper to taste. And yes it will take a little more salt.
I just made this tonight and it was delicious! I used 1 tsp of regular Tabasco instead of 1 Tbl of the green Tabasco ( I had none) and it turned out just right?not too spicy for my wife to eat, although I would've liked a bit more zip. This was better than many restaurant versions. Thanks for posting this.