EQUIPMENT
-
Cast Iron Skillet
- 1 4 pk Nebraska Star Beef® Prestige® Tenderized Round Steaks
Breading
- 1 sleeve Saltine Crackers crushed
- 1/4 cup All-Purpose Flour
- 1 tbsp Nebraska Star Beef® Signature® Seasoning
Frying
- 1/2 cup Crisco Shortening
Gravy
- 1/2 cup Crisco Shortening (from frying)
- 1/4 cup Seasoned Flour from Breading Process (add more if necessary)
- remaining Crushed Saltine Crackers from breading
- 2 cups Milk
- Nebraska Star Beef® Signature® Seasoning to taste
INSTRUCTIONS
Breading
-
Crush Saltine Crackers to a mostly fine powder with a few larger flakes remaining. Season the flour with the Signature® Seasoning. Whisk eggs and put them in a shallow dish.
-
Maintaining one had for wet and one for dry, dredge the Tenderized Round Steak in flour, then the egg wash and finally in the crushed saltines and fry.
Frying
-
In a heavy cast iron skillet, or similar, heat 1/2 cup of Crisco Shortening to 350° F. There should be between 1/4" and 1/2” of oil in the bottom of the pan.
-
Once heated, lay the breaded Tenderized Round Steaks in the oil away from yourself so hot oil does not splash on your skin. Fry on each side until golden brown.
-
Remove from oil and place on a cookie sheet with drip rack and salt immediately.
Gravy
-
When all Tenderized Round Steaks have been fried, add the flour and crushed Saltine crackers to form a roux.
-
Add two cups (approx.) milk and stir over medium-low heat until the mixture thickens into gravy. Season to taste with Nebraska Star Beef® Signature® Seasoning. Serve over chicken fried steaks.
-
Enjoy!
Leave a comment (all fields required)