Beef Fritters

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Somewhere between the concept of a recipe and the execution of that concept lies reality.

Convoluted much?  Nah -  I got this idea of making a steak fritter and thought out all the parameters and yet...
It didn't quite work out.

The taste was OK, the appearance, not so much.

 I was looking for kind of a chicken fried steak thingy, but got a batter dipped steak instead.

Here's how I did it.
I found some thin cut eye of round steaks at the grocery store and pounded them out a little with my handy dandy meat mallet.  (great way to get out frustrations as well)
I wanted to tenderize them and that worked out very well.

I then took a page out of my Chinese cookbook and dusted them with cornstarch. 
Now cornstarch on chicken makes it velvety and tender and can do something similar with beef.

I mixed up a batter with some self rising flour and Italian Seasoning along with some fresh cracked black pepper and water.  Just enough to make a thin batter.  

1 cup self rising flour
1 tablespoon Italian Seasoning
1/2 teaspoon black pepper
1 cup water

I dipped the cornstarch dusted steaks into the batter and fried them in a little oil.  I think the batter could have been improved with the addition of some cornstarch, which I will try in the future.

They looked a little like pancakes at this point.    But the flavour was good and with the addition of some gravy on top, even better.    And they were also nice and tender.  
I served them with some oven baked french fries and some chicken nuggets I had in the freezer.
The chicken nuggets were my back up plan, just in case.  
Find Out
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