Chicken Fried Steak with Jalapeno Bacon Gravy-The gravy is flavored with jalapenos and bacon for a salty, spicy kick.
Flour | Salt | Pepper Paprika | Garlic Powder Baking Powder | Baking Soda
Milk | Eggs | Hot Sauce
Cubed Steak | Vegetable Oil Bacon | Jalapenos Flour | Milk | Heavy Cream
Combine all flour mixture ingredients Whisk together milk, eggs and hot sauce Dip the steaks in the flour mixture, coat in egg mixture and then dip a second time in the flour mixture. Fry the steak for 4 minutes per side.
Once both batches have been cooked, pour off excess oil from pan Add the bacon. Cook until it is about halfway cooked. Add the jalapeno and continue to cook until the bacon is crispy. Stir in the flour and cook Whisk in 2 cups of milk and heavy cream. Simmer Season to taste
Best eaten the day it is made but will keep in an airtight container in the refrigerator for 3 to 4 days. I like a thick gravy. You can easily thin it by adding more milk. If your cubed steak is in large pieces, cut them in half. If it is thicker than 1/2-inch, pound them a few times to get them a little thinner.
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