Lay steaks out on a single
layer and freeze. Once frozen,
wrap individually and store in
freezer.
To prepare, unwrap steak and
drop into 350 degree fryer for
6 to 7 minutes, until batter is
crispy and golden and the meat
is cooked through.
For the gravy:
1 quart milk
3/4 teas. chicken base
3/4 teas. beef base
Salt to taste
Black pepper to taste
1/2 T. bacon fat drippings
Bring to a boil, adding ingredients until mixed well.
Make a blonde roux and add
slowly while milk is simmering until desired consistency is
reached.
For the Blonde Roux:
1-1/2 T. all-purpose flour
1-1/2 T. butter
Preparation of Blonde Roux:
Melt the butter in a saucepan
over low heat, being careful
not to let it brown.
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Cook for about 4 minutes,
keeping in mind that the resulting roux should be golden in
color.
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Sieve the flour and add it to the
butter. Mix with a whisk until
it forms a smooth, uniform
mixture.
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