Recipe Courtesy of Food Network
1 1/2 cups flour
1 1/2 teaspoons salt
2 teaspoons freshly ground pepper
1 teaspoon cayenne
1/2 cup cream
1/2 cup bock beer
2 cups vegetable oil
4 tenderized round steaks (about 1/2 pound each)
2 cups cream gravy
Prepare the flour spice by blending the flour, salt, pepper, and cayenne.
Set aside on a plate or wax paper. Prepare the batter by mixing the eggs
with a whisk, in a large bowl. Add the buttermilk, or milk and sourdough
starter, and beer. Whisk to blend. Set aside. In a deep, heavy skillet,
heat the oil to 350 degrees. While the oil is heating, prepare the round
steaks by dredging them in the flour spice, taking care to evenly coat
the meat. Shake off any excess. Dip the meat into the batter, and then
again in the flour spice, evenly coating the batter so it is dry on the
outside. When the oil temperature reaches 350 degrees (when a drop of batter
sizzles when dropped in it), gently slide one steak into the hot oil. Cook
the steak about 5 minutes. Turn in, taking care not to break the coating,
and cook the meat 5 more minutes, or until the batter is nicely browned.
Drain the cooked steak on paper towels. Repeat with the other steaks. Hold
the cooked steaks in a 225 degree oven until all four are done. Pour Cracker-Pepper
Gravy over the steaks and serve.
Yield: 4 servings
1/4 cup unsalted butter
2 tablespoons flour
1 cup cream; 1 1/3 cup milk
Salt to taste
1 teaspoon Cracked Pepper
Melt the butter in a heavy saucepan. When the foam goes down, whisk in the flour. Continually whisk until the flour cooks, becoming a fragrant light brown. Slowly add the milk, continuing to whisk to keep lumps from forming. Season with salt and pepper. Simmer gravy for 10 minutes to cook and reduce. Serve hot.
Yield: About 3 cups