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Title: Dent-Knees Chicken Fried Steak
Categories: Meat
Yield: 1 Servings
| WALDINE VAN GEFFEN | ||
| VGHC42A----- | ||
| 4 | Cubed steaks | |
| Corn oil | ||
| Season salt | ||
| 2 | tb | Or 3 Lambrusco's red wine -- |
| Or | ||
| Juice | ||
| 2 | c | Bisquick |
| 1/4 | lb | Butter or margarine -- |
| Melted | ||
| 1/3 | c | Cooking oil |
| Season salt and pepper |
The night before, put the steaks in a dish in single layers. Wipe them on both sides with an even coating of corn oil. Dust them on both sides with a generous amount of season salt. Drizzle each steak with wine or juice. Seal the dish in doubled foil or plastic wrap and refrigerate it for about 24 hours prior to preparing the final dish. Remove the steaks from the fridge and coat both sides well in the bisquit mix. Combine the butter with the oil in a large skillet until melted. Brown both sides of each steak, till crispy. Transfer right back to the same baking dish and seal in foil. Bake at 375~ about 30 minutes. Source: Gloria Pitzer's Secret Recipes Newsletter.