Fried Beef Sauce

This hearty dish features round steak marinated in tangy pickled jalapeno liquid for a subtle kick of heat. The tenderized beef is double-dredged in seasoned flour and fried until golden and crisp. Served traditionally with a rich cream gravy made from the pan drippings, it offers a comforting, home-style meal. Perfect for a satisfying dinner, this recipe balances the savory richness of the beef with the bright acidity of the peppers. It&# 226;ÂÂs a robust, flavorful plate that pairs wonderfully with hearty sides.

Cooking Method: Frying, Grilling

Cuisine: French

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 4

Calories: 1330.1

Description

This hearty dish features round steak marinated in tangy pickled jalapeno liquid for a subtle kick of heat. The tenderized beef is double-dredged in seasoned flour and fried until golden and crisp. Served traditionally with a rich cream gravy made from the pan drippings, it offers a comforting, home-style meal. Perfect for a satisfying dinner, this recipe balances the savory richness of the beef with the bright acidity of the peppers. It&# 226;ÂÂs a robust, flavorful plate that pairs wonderfully with hearty sides.

Ingredients

2 pounds Round steak cut 1/2 inch thick twice
Tenderized by the butcher
1 cup Liquid from pickled jalapenos
Eggs
2 cups All-purpose flour
1/2 teaspoon Salt
1/2 teaspoon Black pepper
Vegetable shortening

Directions

1
Cut the steak into four equal portions.
2
Pound the portions, if needed, until each is about 1/3 to 1/4 inch thick.
3
Arrange the steaks in a shallow non-reactive dish, and pour 1 cup of the jalapeno liquid over them.
4
Marinate the steaks in the jalapeno liquid for 2 hours.
5
Drain and blot lightly to remove excess moisture from the surface.
6
Mix an additional 2 tablespoons jalapeno liquid with the egg in a shallow dish.
7
Stir together the flour, salt and pepper in another dish.
8
Dredge the steak in the flour, then dip it in the egg, and back in the flour.
9
Put enough shortening into a cast iron skillet so that the steaks will be half-immersed in it during the frying.
10
Warm the fat over medium heat.
11
Add carefully, turn once, until the meat is fully cooked through and the crumb coating is brown and crisp, about 8 minutes total.
12
Drain the steaks, and transfer them to a platter.
13
Keep them warm while you prepare Cream Gravy from the drippings.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1330.1kcal

% Daily Value *
Total Fat 65.5g101%
Saturated Fat 24.8g124%
Cholesterol 279.4mg94%
Sodium 2636.3mg110%
Total Carbohydrate 95.5g32%
Dietary Fiber 4.6g19%
Sugars 3.5g
Protein 81.8g164%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Most of the marinade liquid will be absorbed into the steaks during the 2-hour marination.

Serve the fried steaks on separate plates with a side of French fries and cover generously with the prepared cream gravy.

Ensure the cast iron skillet is hot enough before adding the steaks to achieve a crisp crust.

Keywords: beef, steak, fried, gravy, jalapeno, marinated, breaded, comfort food, dinner, easy, meat, pan-fried, crispy, saucy, hearty, classic, homestyle, spicy, flour, dredge

Read it online: https://www.chefs-mate.com/recipe/fried-beef-sauce/