There are so many chicken fried steak recipes out there. However, we all bring our own unique flavor to our recipes. This recipe is one of which I use camping. I have combined my own recipe with the Marlboro Country Cookbooks edition, "Towns, Trails, Special Times". My husband loves anything over the open fire, especially if its meat and potatoes. If you have the time and don't mine getting up early to cook breakfast this is the recipe for you. The smell of coffee and the aroma of cooking in camp, is surely one of Gods blessings.
1(The night before)cut round steak into 3-4 peaces.Mix marinade to package directions. place meat into plastic bag with prepared marinade.place in refrigerator or cooler overnight. The next morning take meat out of bag, and shake off excess of marinade from meat. With second bag place both cups of flour and seasoning into bag shake well.With one of the bowls,scramble both eggs and place in bowl. The other 1 cup of buttermilk.With each peace of meat,put first in flour,then eggs,then buttermilk,and then lightly in flour again .
2In large Cast Iron pan, place 3-4 tablespoons of oil. When oil is hot place prepared meat into pan, cook meat to your own preference. When meat is done remove from pan and set aside (not necessary to keep warm). Now put the remaining 1/2 cup of buttermilk in pan. Loosen up meat bits, in pan and simmer for 5 minutes.The buttermilk in pan should be warm enough at this point to return meat to pan.Simmer for 5-10 minutes more then serve Fried Steak with gravy. I have eggs,fried potatoes and toast with mine. Enjoy!
3This recipe calls for 1.5-ounce can of evaporated milk.I use 1-1/2 cups of buttermilk.They use 2 Tablespoons of Tabasco sauce,2tsp.paprika,3/4tsp.garlic powder,and 1tsp.salt.
I only use 2-3 Tablespoons of Morton Nature's Seasons Seasoning Blend.