"Hunger is the best sauce in the world."--Cervantes

Chicken Fried Steak, Emeril style Recipe

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This recipe for Chicken Fried Steak, Emeril style, by , is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Clark
Added: Friday, June 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 tri-tip steaks
1 3/4 tsp. salt, divided
3/4 tsp. pepper, divided
1 cup flour, divided
3/4 bread crumbs
1 1/2 tsp. Creole seasoning, divided
1/3 cup buttermilk
1 large egg
1 1/4 tsp. hot sauce, divided
1 cup vegetable oil for frying
8 ounces mushrooms, sliced
3 cups milk

Directions:
Directions:
Pound steak into 3/4 inch thickness. Season with salt and pepper. Combine 3/4 cups flour, bread crumbs, 1 tsp. salt, 1/4 tsp. pepper, and 1 tsp. Creole seasoning in small bowl. In another bowl whisk together buttermilk, egg, and 1 tsp. hot sauce. Dredge steak in flour mixture, buttermilk mixture, then flour mixture again. Fry in hot oil, 2 1/2 min. or until golden brown. Turnover, cook another 2 min. Steaks should be cooked to medium at this point. Place steak on paper towel lined plate and keep warm.

Reserve 1/4 cup of the pan drippings in the skillet, add mushrooms, cook until golden brown. Add remaining 1/4 cup flour to mushrooms, may need more flour. Stir for 2 min. Add milk 1/2 cup at a time, whisking constantly to keep from sticking. Simmer 5-6 min. or until thickened. Season gravy with 3/4 tsp. salt, 1/2 tsp. pepper, 1/2 tsp. Creole seasoning, and 1/4 tsp. hot sauce. Serve over warm steak.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This Chicken Fried Steak has an extra zing with the hot sauce and Creole seasoning.

 

 

 

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