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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 566.7
  • Total Fat: 12.8 g
  • Cholesterol: 97.1 mg
  • Sodium: 2,847.9 mg
  • Total Carbs: 83.3 g
  • Dietary Fiber: 3.5 g
  • Protein: 30.1 g

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Slightly Modified - Aarti's Pretzel-Fried Steak with Mango-Onion Gravy

Submitted by: MOMMAV8808

Introduction

What I love about this meal is not just how yummy it is, but cube steaks are very cheap!

Things we do different from the original recipe:
-We don't put in the fenugreek leaves
-Sometimes we'll substitute the mango chutney for peach preserves. Still very good!
-We only use the chicken stock
-Original recipe calls for Canola oil to fry with, but we use vegetable
-Original recipe calls for 1 cup of whole milk, we use 1%
What I love about this meal is not just how yummy it is, but cube steaks are very cheap!

Things we do different from the original recipe:
-We don't put in the fenugreek leaves
-Sometimes we'll substitute the mango chutney for peach preserves. Still very good!
-We only use the chicken stock
-Original recipe calls for Canola oil to fry with, but we use vegetable
-Original recipe calls for 1 cup of whole milk, we use 1%

Number of Servings: 6

Ingredients

    Steak
    2 cups pretzels
    2 eggs
    1 cup 1% milk
    1 cup flour
    3 teaspoons kosher salt
    1 teaspoon freshly ground black pepper
    2 teaspoons paprika
    2 teaspoons ground coriander
    1 teaspoon ground cumin
    6 cube steaks

    Mango-Onion Gravy:
    1 tablespoon butter
    1 small onion, minced (about 1/3 cup)
    Kosher salt
    2 cups chicken or beef stock
    2 tablespoons sweet mango chutney
    1 teaspoon soy sauce

    Vegetable oil, for frying

    *available at Indian stores or online

Directions

Preheat the oven to 200 degrees F.

For the steaks:
-Smash up the pretzels in a food processor or do what we do and use the slap chop! :o)
-In a bowl, whisk together the eggs and milk
-In another, mix together the flour, salt, pepper, *dried fenugreek leaves, paprika, ground coriander, and ground cumin. (Save 2 tbsps of the flavored flour for the gravy)
-Pour pretzel crumbs into a third bowl.

Make yourself an assembly line:
-Dip 1 steak on both sides in the flavored flour, making sure it's well coated, but dust off the excess.
-Dip it quickly in the egg and lift, allowing the excess to drain back into the bowl.
-Dunk both sides in the pretzel crumbs.
-Place the coated steaks on a sheet tray fitted with a cooling rack and let the steaks rest for 15 minutes to let the coating adhere to the meat.

For the gravy:
-Melt the butter in a saucepan over medium heat
-Add the onions and a pinch of salt.
-Allow the onions to cook until they are translucent and softened.
-Add the reserved 2 tablespoons of flavored flour and cook a few minutes until the flour no longer smells raw.
-Add the stock, mango chutney, and soy sauce.
-Stir, so that no lumps form, and bring to a boil.
-Cook until the sauce thickens to a gravy consistency, 5 to 10 minutes.
-Taste and re-season, if necessary.

-In a large cast iron skillet, add enough oil to come up the sides by 1-inch.
-Heat it over medium heat until shimmering; you'll know the oil is hot enough when a pinch of flour sizzles upon contact with the oil.
-Line a sheet tray with paper towels and place a cooling rack on top.

-Gently lay the steaks into the oil; you may have to do this in batches.
-Cook each side until golden, about 3 minutes.
-When both sides are cooked, lay the steaks on the paper towel-lined sheet tray and pop into the oven to keep warm while you do the next batch.

Serve the steaks with gravy spooned over the top.

Number of Servings: 6

Recipe submitted by SparkPeople user MOMMAV8808.






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