Fried chicken steak with rustic sauce is a satisfying classic. Fried chicken steak is a great option for a large dinner when your finances are tight, as the steak cuts are cheap and delicious. See step one to start making fried steaks.
Ingredients
Steak and Dough
- 4 diced beef steaks
- 2 cups (500 ml) all-purpose flour
- 2 teaspoons of flour
- 1 teaspoon baking soda
- 1 teaspoon black pepper
- 3/4 teaspoon salt
- 1 1/2 cups (375 ml) curd
- 1 egg
- 1 tablespoon hot chili sauce (Cholula, Tabasco, etc.)
Country style sauce
- 1/4 cup (65 ml) butter
- 1/4 cup (65 ml) all-purpose flour
- 4 cups (1 L) milk
- Kosher salt and black pepper
Step
Method 1 of 2: Preparation
Step 1. Start by heating the skillet over medium-high heat with enough oil to cover the entire bottom of the pan
Step 2. Make the beef pieces a little more tender (optional)
Use a cooking hammer, and beat the steak until the meat starts to get more tender and lengthens about halfway.
Step 3. Prepare four containers
Make a place on the cutting board to season the meat, a bowl with the flour, a bowl to whisk the egg mixture, and a surface to lay out the dough, such as a bowl or plate.
To make the egg mixture, first combine all the dry ingredients in a medium bowl - the flour, baking soda, pepper, and salt. Add the curd, eggs, and hot sauce to the dry ingredients for a porridge-like texture
Step 4. Season each side of the steak, then coat with flour
To coat the steak, dip the steak into the flour, then soak it in the egg mixture, then place it in the flour again, and place it in the container where the dough was left. Repeat this process for all steaks. Let the meat sit for 10-15 minutes.
When you coat the steak a second time, make sure that the meat is thoroughly floured and thoroughly floured. For a layer of skin that really covers the steak, make sure that the meat is lightly floured
Method 2 of 2: Frying the Steak and Making the Sauce
Step 1. When the oil starts to shimmer, add the steaks and fry for 3-5 minutes on each side
The cooked meat will be golden brown on both sides. Keep in mind that thinner steaks will cook faster than thicker steaks. Put the meat in the warm oven for the next steps.
Step 2. Make a roux by mixing equal proportions of butter and flour
Make sure that you start heating the roux at a low enough temperature to prevent the flour from burning.
Step 3. Gradually add milk, salt and pepper to the roux, stirring frequently
Stir until the mixture coats the back of a spoon, about 4 to 7 minutes. Now you have steak sauce!
Step 4. Done
serve the steak with potatoes and vegetables, or any other combination you prefer.
Tips
- If you don't believe in time, then fry the steak until both sides are golden brown.
- While any piece of steak can be used for this recipe, any steak must be tenderized until it is 0.6 cm thick.
