Double this recipe for 4 fried steaks~
Oil or lard for frying
1 pound round steak that will serve two to your judgement
1 cup flour
1 cup corn starch
2 large eggs
½ cup buttermilk
2 teaspoons kosher salt
1 teaspoon black pepper
½ teaspoon garlic powder
¼ teaspoon cayenne
2 cups flour
1 ½ cups cream
10 to 12 rings pickled jalapenos, minced or finely diced
Pan dripping from frying steak, plus additional butter if needed
Serve with biscuits, homemade or canned and hash browns.
Cut round steak in two. Pound beef with a meat tenderizer or edge of heavy saucer until flat and about 1 ½ times original size.
Place flour and corn starch in a large bowl with seasonings and mix to incorporate. Whisk eggs in another bowl and add milk. Take piece of tenderized beef in flour and coat. Dip coated beef into egg/milk mixture and then dip back into flour/cornstarch mixture again.
Add enough oil or lard to go 1/3 of the way up the side of a large skillet. Heat until oil is hot and ready for frying. You can drop a spec of flour in the hot skillet and if it sizzles, it is ready. Place coated steaks in skillet. Turn steak when it is golden brown (about 4 to5 minutes) and cook the other side.
Drain on a paper towel lined plate and continue to cook other steak(s).
Reduce heat while you scrape drippings in pan. Add more butter if necessary and the flour. Stir into a rue with a whisk. Return heat to medium high and gradually, add cream, stirring constantly, until gravy thickens, but is not clumpy. If you do get a few clumps, run gravy through a strainer into a bowl, smooth out clumps with a spoon while pushing the gravy through the strainer and return to the skillet. Stir in jalapenos and serve.
Poach or fry eggs to top chicken fried steak.
Cut biscuits in half and place on plate. Top biscuits with gravy. Place steak on top of gravy and top steak with egg. Add hash browns and toast to the side and enjoy!