Cowboy Chicken-Fried Steaks Serves 4 Source of Recipe: JoAnna M. Lund
I have a feeling that when you're riding the range and driving cattle, you're ready to eat just about anything when it's time for dinner! Still, some very tasty recipes have been inspired by those heroic cowboys over the years, including this version of that regional favorite, chicken-fried steak. Just wait till you taste the gravy!
l tablespoon + l tsp reduced calorie margarine 6 tbs. all purpose flour l tsp. chili seasoning 2 tbs. skim milk 4 (4 oz) lean tenderized minute or cube steaks l l/2 cups (one 12 fluid ounce can) Carnation Evaporated Skim milk 1/2 cup water l tsp dried parsley flakes l/8 tsp black pepper
In a large skillet sprayed with butter flavored cooking spray, melt margarine. Meanwhile, in a shallow dish, combine 3 tbs. flour and chili seasoning. Pour skim milk into another shallow dish. Coat steaks first in skim milk, then in flour mixture. Evenly arrange coated steaks in skillet. Brown for 3-5 minutes on each side. remove steaks and keep warm. In acovered jar, combine evaporated skim milk, water, and remaining 3 tbs. flour. shake well to blend. Pour milk mixture into same skillet steaks were cooked in. Stir in parsley flakes and black pepper. Cook over medium heat until gravy thickens, stirring often. For each serving, place l steak on a plate and spoon about 1/2 cup gravy over top.
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