Sourdough chicken-fried steak with cream gravy`

4 servings

Ingredients

Quantity Ingredient
2 pounds Round Steaks *
1 cup Sourdough Starter
1 cup All-Purpose Flour -- plus 2 Tbs
1 tablespoon Cookie's Dry Rub ** -- (see recipe)
½ cup Lard, Bacon Grease, Or Vegetable Oil
1½ cup Milk
¼ teaspoon Salt
¼ teaspoon Hot Red Pepper Sauce

Directions

* Steaks should be about ½ inch thick, cut into 4 portions and tenderized by the butcher. ** Cookie's Dry Rub is found in the Smoked and Rubbed Prime Rib Roast recipe.

1. Using a meat pounder, pound the round steaks to a ¼-inch thickness. This could take some time, so take a sip of your favorite beverage to fortify yourself. 2. Place the sourdough starter in a medium bowl. Place 1 cup of the flour on a plate. Season both sides of the steak with the dry rub. Dip a steak in the starter and then coat with the flour, shaking off the excess. 3. Preheat the oven to 200 F. In a large skillet, heat the lard over medium-high heat. Add the steak and cook, turning occasionally, until golden brown on both sides, about 10 mins. Transfer to paper towels to drain briefly. Then place on a baking sheet and keep warm in the oven while repeating the procedure with the remaining steak. 4. Pour off all but 2 Tbs of the fat in the skillet. Reduce the heat to low and whisk in the remaining 2 Tbs flour. Let bubble without browning for 2 mins. Whisk in the milk, bring to a simmer, and cook until slightly thickened, about 2 mins. Stir in the salt and red pepper sauce. 5.

Serve the steaks immediately with the cream gravy. NOTE: Have the butcher run the steaks thru' a "Swissing" machine that is used on cube steaks. Round steak is tougher than old boots, but delicious when prepared properly. If you properly pound the steaks, no more than 1 at a time can fit in a large frying pan. Do not crowd them. Do them in 2 pans or separately and keep the finished steaks warm in the oven.

Makes 4 to 6 servings of heaven from Robert L. "Buck" Reams of Fort Worth, TX.

Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook From: Dan Klepach Date: 06-09-95 (85) Cooking

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