Sourdough Chicken Fried Steak with Cream Gravy Dutch Oven Recipe

Sourdough Chicken Fried Steak with Cream Gravy Dutch Oven Recipe

Dusted with dry rub, dipped in sourdough starter, and fried until golden brown, this is chicken-fried steak for the gods. Ask your butcher to run the staked through the tenderizing (or Swissing) machine that is used on cube steaks. Round steak is delicious but tougher than an old pair of boots. One more hint—properly pounded chicken-fried steak is too big for frying more than one steak at a time in a big skillet. If you have to large skillets, you can fry two at once, but don’t crowd two big steaks in one pan.

2 Pounds round Steaks, about 1/2″ thick, cut into 4 portions and tenderized by the butcher
1 Cup Sourdough Starter Go to Sourdough Starter
1 Cup plus 2 Tablespoons All-Purpose Four
1 Tablespoon Cookie’s Dry Rub
1/2 Cup Lard, Bacon Grease, or Vegetable Oil
1 1/2 Cups Milk
1/4 teaspoon Salt
1/4 teaspoon Hot Red Sauce

Serves: 4 to 6 People

Using a meat pounder, pound the round steaks to 1/2″ thickness. This could take some time, so take a sip of your favorite beverage to fortify yourself.
Place the sourdough starter in a medium bowl. Place 1 cup of the flour on the plate. Season both sides of the steak with the dry rub. Dip a steak in the starter and then coat with the flour, shake off the excess.
Preheat the oven to 200 degrees. In a large cast iron skillet, heat the lard over medium-high heat. Add the steak and cook, turning occasionally, until golden brown on both sides, about 10 minutes. Transfer to paper towels to drain briefly. Then place on a baking sheet and keep warm in the oven while repeating the procedure with the remaining steak. You can also preheat your dutch oven to keep them warm if you are out and about.
By Robert l. “Buck” Reams of Fort Worth, Texas

Sourdough Chicken Fried Steak with Cream Gravy Dutch Oven Recipe