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Welcome to Collard Valley Cooks! Have you wished you could make your Fried Cubed Steak taste like Mama made it? You can do it!
Fried Tenderized Cubed Steak
CUBED STEAK
1 1/2 CUPS WHITE LILY SELF-RISING FLOUR
2 EGGS (ROOM TEMP.)
WEBER STEAK-N-CHOP SEASONING
BLACK PEPPER
SALT
2 REGULAR PIE PLATES (OR SHALLOW DISHES)
Take meat out of package 30 minutes before cooking. Place flour in a shallow pie plate. Place eggs in a shallow pie plate and beat well with a fork. Sprinkle one side of steaks well with steak-n-chop, pepper, & salt. Now place each steak in egg and then flour, pressing flour into steak. Dip and batter both sides and place them back on a large platter. Let sit 5 minutes before frying. Fry steak in 1/2" deep HOT oil in a large skillet. Fry 3 minutes first side on medium/high. Flip them and fry 2 minutes on last side. You may have to turn heat down slightly to prevent burning. Use drippings and make my white gravy recipe to serve over steaks!
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We are Chris & Tammy Nichols and we are sharing our love for Southern cooking, passed down through generations and seasoned with a whole lot of love. Come sit at our table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bring back memories. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your kitchen tools and get ready to cook up some memories with Collard Valley Cooks!
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