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Categories What's New Hot Deals Hot Selling Items Blog: D. O. Classes 2012 Blog: Customer Home Dutch Ovens Dutch Oven Lids Dutch Oven Cook Books Dutch Oven Accessories Dutch Oven Cook Table Lodge Indoor D. O. Lodge Fry Pans Cast Iron Bake ware Backpacks Camp Furniture BBQ Acc. & Charcoal Starter Cookware Accessories Fire Pans , Pits & Grills Fire Starter Flashlights / Lanterns Freeze Dried Food Gold HuntersTest Kit Hot Dog Sticks Idaho T-Shirts Knives Jerky Making Marine Parts & Accessories Mono & Tripods Personal Gear Pie Cookers RV Parts & Accessories Sleeping Bags & Mats Smokers Solar Charger Stoves Survival Tents Trail Books Water Containers Water Filters / Purifiers For Your Convenience View Cart! Camper's Checklist 72 Hour Emergency Checklist Dutch Oven Recipes Dutch Oven Tips Customer Services Privacy Statement Return Policy Shipping Policy Questions & Comments Links of Interest Log Cabin Grub Lodge Dutch Ovens Dutch Oven Cookbooks Hot Dog Forks Idaho Park Service Idaho Travel Guide National Park Service		Home : Dutch Ovens Recipe : Sourdough Chicken Fried Steak with Cream Gravy Main Recipes Dutch Oven Recipes Back to the Chicken Dutch Oven Recipes page. Sourdough Chicken Fried Steak with Cream Gravy Dusted with dry rub, dipped in sourdough starter, and fried until golden brown, this is chicken-fried steak for the gods. Ask your butcher to run the staked through the tenderizing (or Swissing) machine that is used on cube steaks. Round steak is delicious but tougher than an old pair of boots. One more hint---properly pounded chicken-fried steak is too big for frying more than one steak at a time in a big skillet. If you have to large skillets, you can fry two at once, but don't crownd two big steaks in one pan. 2 Pounds round Steaks, about 1/2" thick, cut into 4 portions and tenderized by the butcher 1 Cup Sourdough StarterGo to Sourdough Starter click here 1 Cup plus 2 Tablespoons All-Purpose Four 1 Tablespoon Cookie's Dry Rub 1/2 Cup Lard, Bacon Grease, or Vegetable Oil 1 1/2 Cups Milk 1/4 teaspoon Salt 1/4 teaspoon Hot Red Sauce Serves: 4 to 6 People Using a meat pounder, pound the round steaks to 1/2" thickness. This could take some time, so take a sip of your favorite beverage to fortify yourself. Place the sourdough starter in a medium bowl. Place 1 cup of the flour on the plate. Season both sides of the steak with the dry rub. Dip a steak in the starter and then coat with the flour, shake off the excess. Preheat the oven to 200 degrees. In a large cast iron skillet, heat the lard over medium-high heat. Add the steak and cook, turning occasionally, until golden brown on both sides, about 10 minutes. Transfer to paper towels to drain briefly. Then place on a baking sheet and keep warm in the oven while repeating the procedure with the remaining steak. You can also preheat your dutch oven to keep them warm if you are out and about. By Robert l. "Buck" Reams of Fort Worth, Texas Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!
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