Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 ea 6-oz Cubed Steaks 1 tb Chicken Base
3 ea Eggs; Lg 3 tb Jalapeno Seasoning Salt
1/2 c Water 1 c Garlic Salt
2 c Unbleached Flour 3/4 c Celery Salt
1 qt Vegetable Oil; For Frying 1/4 c Salt
2 1/2 c Milk 2 c Jalapeno Powder; *
1 tb Instant Chicken Bouillon; OR 1/2 c New Mexico Chile Powder; *

~-----------------------JALAPENO SEASONING
SALT-------------------------- * Both of these items should be
available at grocery and specialty stores
that handle Mexican foods. Add the Jalapeno seasoning salt to the
flour and mix well. Dip each steak into the seasoned flour, then dip
into the egg wash, (mix the eggs and water in a separate bowl for the
egg wash), and dip the meat back into the seasoned flour, coating
each steak well. Heat the vegetable oil to about 350 degrees F. in a
large skillet. Oil should be deep enough to cover the steaks. Fry
the coated steaks until golden brown, then drain them on paper towels
and put on a heated platter that is tented with foil. Pour off all
but 2 tbls of the oil and the drippings. Add 3 Tbls of the leftover
seasoned flour. Mix well and cook over medium heat, stirring
constantly, until the oil and flour are golden brown. Remove from the
heat and add the milk and chicken bouillon or chicken base. Return to
the heat and bring to a simmer, stirring constantly, until the gravy
thickens. Serve spooned over the steaks.

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