Ingredients
The following ingredients have 4 Servings
- 6 8 oz round sirloin steaks, or cubed steaks (tenderized)
- 2 tbsp Worcestershire sauce
- 2 tbsp Louisiana hot sauce
- 2 tbsp seasoned salt, such as Adobo (divided)
- Fresh cracked black pepper (to taste)
- 1 cup corn starch
- 3 cups all-purpose flour (divided)
- 1/2 cup beef stock
- 1 cup milk (might need more if batter too thick)
- 1 egg
- 1 tbsp chili powder
- 1 tsp onion salt
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- Oil for frying
- 2 tbsp bacon grease (or butter)
- 2 to 3 tbsp flour
- 2 cups milk
- 1 cup heavy cream
- salt and pepper (to taste)
Instruction
- In a large skillet, add just enough of the oil so it reaches about 1/4 inch up the side. Heat to 350° F, or until a pinch of bread tossed in sizzles and turns a nice golden brown in a couple of minutes.
- Season one side of the steaks with Worcestershire sauce, Adobo, and pepper.
- Season the other side with hot sauce, Adobo, and pepper
- On a platter or plate, spread the cornstarch
- In a medium-size bowl, make a wet batter by mixing 1 1/2 cups flour with the stock, milk, egg, chili powder, salt, paprika, and pepper. (If too thick, add more milk...the consistency should be like a thin/runny milk shake)
- On a separate platter, add remaining flour plus 1 tbsp of the Adobo seasoning, mix well.
- Dredge the prepared steaks in the corn starch.
- Add the steaks to the wet batter. Let excess drip off.
- Add to the flour mixture.
- Working in batches, carefully place the steaks in the hot oil.
- Cook for about 8 minutes, or until golden brown. Approx. 4 minutes per side
- Drain for a couple minutes on plate lined with paper towels. (Keep cooked steaks in low-temp oven (200°F) until ready to serve.)
