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Categories:Viewed: 57 - Published at: 7 years ago
Ingredients
- 6 x 6-ounce Cubed Steaks
- 3 x Large eggs, Lg
- 1/2 c. Water
- 2 c. Unbleached Flour
- 1 quart Vegetable Oil, For Frying
- 2 1/2 c. Lowfat milk
- 1 Tbsp. Instant Chicken Bouillon, Or possibly
- 1 Tbsp. Chicken Base
- 3 Tbsp. Jalapeno Seasoning Salt
- 1 c. Garlic Salt
- 3/4 c. Celery Salt
- 1/4 c. Salt
- 2 c. Jalapeno Pwdr, *
- 1/2 c. New Mexico Chile Pwdr, * JALAPENO SEASONING
Method
- SALT-* Both of these items should be available at grocery and specialty stores which handle Mexican foods.
- Add in the Jalapeno seasoning salt to the flour and mix well.
- Dip each steak into the seasoned flour, then dip into the egg wash, (mix the Large eggs and water in a separate bowl for the egg wash), and dip the meat back into the seasoned flour, coating each steak well.
- Heat the vegetable oil to about 350 degrees F. in a large skillet.
- Oil should be deep sufficient to cover the steaks.
- Fry the coated steaks till golden, then drain them on paper towels and put on a heated platter which is tented with foil.
- Pour off all but 2 tbls of the oil and the drippings.
- Add in 3 Tbls of the leftover seasoned flour.
- Mix well and cook over medium heat, stirring constantly, till the oil and flour are golden.
- Remove from the heat and add in the lowfat milk and chicken bouillon or possibly chicken base.
- Return to the heat and bring to a simmer, stirring constantly, till the gravy thickens.
- Serve spooned over the steaks.
