Wednesday, April 22, 2015

Beef Fritters

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.  
Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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