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Frugal Recipes: 26 Ground Beef Recipes eCookbook

As we all continue to strive to cut costs in this struggling economy, having a great collection of easy frugal recipes on hand is important. There's one ingredient that's very universal to cook with and very budget friendly - ground beef!

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Buttermilk Chicken Fried Steak

This flavorful version of country fried steak is sure to be a crowd pleaser. The addition of hot red pepper sauce and garlic, will make people come back for seconds of this Buttermilk Chicken Fried Steak.

Ingredients
  • 2 pounds round steak, sliced 1/2 inch thick and twice-tenderized by the butcher
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon Fresh ground black pepper
  • 3/4 teaspoon salt
  • 1 1/2 cup buttermilk
  • 1 large egg
  • 1 tablespoon hot red pepper sauce
  • 2 garlic cloves, minced
  • Crisco for deep frying
  • 1/4 cup pan drippings
  • 1 cup unsalted beef stock
  • 3 tablespoons flour
  • 1/2 teaspoon fresh ground black pepper
  • 2 cups evaporated milk
  • salt to taste
Instructions
  1. Cut steak into four equal portions. Pound until each is about 1/4 inch thick.
     
  2. Place flour in a shallow bowl.
     
  3. In a second dish, stir together baking powder, baking soda, pepper and salt. Add buttermilk, egg, pepper sauce and garlic. The mixture will be thin.
     
  4. Dredge each steak first in flour, then in batter. Dunk steaks back into flour and dredge well, patting in the flour until the surface of the meat is dry.
     
  5. Add enough shortening to a deep cast-iron skillet or Dutch oven to deep fry steaks in at least 4 inches of fat. Bring temperature of shortening to 325 degrees F.
     
  6. Fry the steaks, pushing them under the fat or turning them as they bob to the surface, for 7 to 8 minutes, or until they are golden brown.
     
  7. Drain steaks on paper towels and transfer to a platter. Keep warm while preparing gravy.
     
  8. After cooking chicken-fried steak or similar dish, pour off the top fat through a strainer, leaving about 1/2 cup pan drippings in the bottom of the skillet. Return any browned cracklings from the strainer to the skillet before starting the gravy.
     
  9. Place skillet over medium heat. Sprinkle in the flour, stirring to avoid lumps.
     
  10. Add milk and stock. Simmer until liquid is thickened and the raw flour taste is gone, about 3 minutes.
     
  11. Stir the gravy up from the bottom frequently, scraping up any browned bits. Season with pepper and salt. Makes about 3 cups.
     
  12. Divide steaks among four plates and serve with mashed potatoes and gravy.

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