*  Exported from  MasterCook  *

                    Nuevo Laredo Chicken-Fried Steak

Recipe By     : Texas Home Cooking - ISBN 1-55832-059-8
Serving Size  : 4    Preparation Time :0:00
Categories    : Meats

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2      lb            Round steak * -- sliced 1/2"
                       - thick
 12      oz            Beer
  2      cl            Garlic -- minced
  1 1/3  c             All-purpose flour
    2/3  c             Masa harina
  2      ts            Cumin seed -- toasted and ground
  1      ts            Ground dried red chile --
                       - preferrably New Mexican
  1      ts            Salt
    1/2  ts            Dried oregano -- preferably
                       - Mexican
  1                    Egg
                       Oil -- preferably canola

* Twice tenderized by the butcher

This nearly nouvelle CFS features a beer bath, border seasonings, and
a crust made with masa harina, the specially-treated cornmeal used
for tortillas and tamales.

Cut the steak into four equal portions. Pound the portions, if
needed, until each is about 1/3 to 1/4" thick. Arrange the steaks in
a shallow nonreactive dish, pour all but 2 tb of the beer over them,
and add the garlic. Marinate the steaks in the beer for at least
30 minutes and up to 2 hours.

While the steaks are soaking, combine the flour, masa harina, cumin,
chile, salt, and oregano in a shallow dish. In another dish, mix the
egg with the remaining 2 tb of beer. Drain the steaks, and blot
lightly with paper towels to remove excess moisture from the surface.

Dredge the steaks in the masa-flour mixture, then in the beer and
egg. Dunk them back in the flour again, patting the flour in well to
absorb moisture.

Add enough oil to a deep cast-iron skillet or Dutch oven to deep-fry
the steaks. Bring the oil's temperature to 325 F, and deep-fry the
steaks, pushing them down under the fat or turning them over as they
bob to the surface, for 7 to 8 minutes, until they are medium brown.
Drain the steaks, and transfer them to a platter. Keep them warm
while you prepare Cream White Gravy from the drippings.

Place the steaks on separate plates, spoon mashed potatoes with onion
next to them, and cover both generously with the gravy. Serve
immediately.

Entered by: Garry Howard <[email protected]>
Cambridge, MA

Garry's Home Cooking Website
http://members.aol.home/garhow/cooking.htm


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