Recipe - The Best Chicken-Fried Steak South Of Omaha

1 6 ounce round steak cutlet;
machine tenderized
Flour
4 Eggs
1 cn Flat beer
1 tablespoon Adolph's meat tenderizer
Salt, pepper, and garlic
salt; to taste

Bill Maxwell, former Texas restaurateur, originally claimed his
chickenfried steak was the "best found south of the Rio Brazos."
Subsequent chickenfried steak contests proved him truthful, so he extended
his claim to include all lands south of the Arkansas River. In another
conversation with Bill, we found his "boundary" had crept north to Omaha,
Nebraska. Well, eventually he's gonna have to stop at the North Pole ... we
hope.

Sprinkle salt, pepper and garlic salt on both sides of tenderized steak to
taste. Put steak onto a tray that is wellcovered with flour. Then "pound
the hell out of it (the steak) with stiff fingers, working from the center
out, until it reaches the size of an L.P. record." (That's those things
they used to make before compact discs). Flip several times and repeat
pounding. Mix eggs, beer, 1 teaspoon salt and Adolph's meat tenderizer in a
shallow bowl. Add enough flour to make a thin, watery batter. Beat mixture
smooth. Dip meat into batter. "Flop" back onto flour tray and cover with
four. Pound again with fingertips until moisture is absorbed. Cook in deep
fat at 350 degrees until golden brown. Serve with French fries and cover
with white gravy.
Posted to EATL Digest 28 Aug 96

Date: Thu, 29 Aug 1996 15:56:35 0400

From: Garry Howard g.howard@IX.NETCOM.COM
NOTES : Entered into MasterCook by: Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry's Home Cooking Website
http://members.aol.home/garhow/cooking.htm