6 Round steak (6 oz ea); cubed
3 lg Eggs
1/2 c Water
2 c Unbleached flour
1 qt Oil; for frying
2 1/2 c Milk
1 tb Instant chicken bouillon -OR-
1 tb Chicken base
3 tb Jalapeno seasoning salt *
1 c Garlic salt
3/4 c Celery salt
1/4 c Salt
2 c Jalapeno chile powder *
1/2 c New Mexico chile powder *
* These items should be available at grocery and specialty stores
that handle Mexican foods.
Add the Jalapeno seasoning salt to the flour and mix well. Dip each
steak into the seasoned flour, then dip into the egg wash, (mix the
eggs and water in a separate bowl for the egg wash), and dip the
meat back into the seasoned flour, coating each steak well.
Heat the vegetable oil to about 350 F/175 C. in a large skillet.
Oil should be deep enough to cover the steaks. Fry the coated
steaks until golden brown, then drain them on paper towels and put
on a heated platter that is tented with foil.
Pour off all but 2 tb of the oil and the drippings. Add 3 tb of the
leftover seasoned flour. Mix well and cook over medium heat,
stirring constantly, until the oil and flour are golden brown.
Remove from the heat and add the milk and chicken bouillon or
chicken base. Return to the heat and bring to a simmer, stirring
constantly, until the gravy thickens. Serve spooned over the steaks.
