CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 6693896c   
   PID: MBSE-BBS 1.1.2 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.2 (Linux-x86_64)   
   October 26: National Chicken Fried Steak Day   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Rupert's Chicken Fried Steaks   
    Categories: Beef, Sauces, Herbs, Chilies   
         Yield: 4 Servings   
       
   MMMMM---------------------------STEAKS--------------------------------   
         4    (8 oz ea) cube steaks   
         2 c  Buttermilk   
         3 lg Eggs   
         2 ts Hot sauce   
         1 ts Worcestershire sauce   
         1 c  All-purpose flour   
       1/2 c  Cornstarch   
         2 ts Salt   
         1 ts Garlic powder   
       1/2 ts Pepper   
       3/4 ts Cayenne   
         5 c  Oil for frying   
      
   MMMMM---------------------------GRAVY--------------------------------   
       1/4 c  Fine chopped shallots or   
              - onions   
         1 ts Minced garlic   
         3 tb All-purpose flour   
       1/2 c  Milk   
     1 1/2 c  Chicken or beef stock   
           pn Cayenne   
              Salt & pepper   
      
   MMMMM-------------------------GARNISHES------------------------------   
              Ground pepper   
              Parsley   
       
     FOR THE STEAKS: To a large bowl, whisk together   
     buttermilk, eggs, hot sauce and Worcestershire sauce.   
        
     To another bowl, whisk together flour, cornstarch, salt,   
     garlic powder, pepper, and cayenne.   
        
     Submerge steaks to buttermilk and marinate for at least   
     1 hour. (2 hours preferred.)   
        
     Dip steaks, one at a time, into seasoned flour mixture   
     coating each side then back into marinade then back into   
     seasoned flour then finally place on a baking sheet.   
     Place in the refrigerator for 15 minutes.   
        
     Add oil to cast iron skillet or frying pan and heat oven   
     medium high heat. Also preheat oven to 250 degrees.   
        
     Once oil is hot and ready, fry each steak on each side   
     until golden brown. Drain on paper towels then place   
     steaks on parchment covered baking sheets and put in the   
     oven while you make the gravy.   
        
     FOR THE GRAVY: Add 1/4 cup of the oil from frying to a   
     saute pan over medium.   
        
     Add in shallots or onions and garlic and cook for 2   
     minutes while stirring.   
        
     Next stir in flour and cook creating a roux (think a   
     delicious light brown color). Cook until browned (but   
     not burned).   
        
     Stir in milk and stock and turn heat up to high heat   
     until boiling then turn heat down to medium low and   
     allow to thicken until it coats the back of a spoon.   
        
     Turn off heat and spoon gravy on top of steaks. Sprinkle   
     with ground pepper and parsley and serve hot with mashed   
     potatoes if you prefer.   
        
     Author: Jocelyn Delk Adams   
        
     RECIPE FROM: https://grandbaby-cakes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... And so the gods said, 'E=«mvý+2P/r' and there was popcorn!   
   --- MultiMail/Win   
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