Hi, I’m Betty. Welcome to Betty’s kitchen. Today, we’re making pan fried round steak nuggets. I think you’re really going to like this because it’s going to be almost bite size maybe a little bit bigger than a single bite but it’s made of tenderized round steak. This is going to be tender and it’s going to be crispy and crunchy because we’ve got our pan fry on top of the stove. And this is the kind of package that I got it from and you can say that this was about one pound, it is tenderized and it is round steak but it is the eye of round which is a little more tender anyway.
What I’ve done is to thaw this out, two packages actually so this is about two pounds worth and I’ve cut it up into chunks that I would refer to as nuggets. I had a little bit of—here not much because these were not very fatty so you know this is from my little dog Remy and I’ll fry that up for him and he’ll have some steak to go in separate two. So, you never need to worry about my dog except him scratching at the door. If you ever hear that sound, that’s my dog wanting him because he knows I’m busy cooking.
Anyway, what we’re going to do is season this up. I like to use meat tenderizer, no MSG toffee but it does have a good effect in breaking down the fibers I’ve made in making it more tender and also the salt is in here so your flavoring is there and it’s just all ready to go. It is my preference if you prefer salt that’s certainly fine. Just do it to your taste and then you’re going to make sure that your oil is hot and I have added ¼ cup of peanut oil to a deep skillet. Actually the skillet doesn’t have to be all that deep if it is watery at the bottom that’s going to be the best because someday I have to do this like two times of maybe three times because I remember nuggets I have to fry and this is up and down to a very small pan.
But anyway, let’s go to our flour. I always use a shaker bags, just Ziploc plastic bag put it in about a cup of flour of, course it doesn’t matter at all but it—plain flour and then we’re ready to pick up a bunch of these nuggets and you might want to work that tenderizer in just a little bit. So, this is time to get our hands messy anyway, and put a bunch of those in. You can put probably all of that, you can do it in one frying sort of this skillet at one time and shake it. But make sue you have to hold it tight on the open end so no flour comes out as it get on you. So, I’m going to test the oil to see if it’s ready and it should sizzle like that if it does then you’re ready.
So, we’re going to pick up a few pieces and then kind of shake them in your hand into the bag so that they don’t bring extra flour over but just drop them into that oil and let them sizzle. And go back for more. What I’m going to do is cover that with one—worth, cook it, bring it out and put it on a tray while I have some pepper toweling and let it drain then I’ll go for the next batch and it won’t take so long for this to be ready to turn I’ll show you. The bottom will be getting brown very quickly maybe some of this I put in earlier—and I need to turn this down just a little bit so let me work on this. And when we come back, I want to have the bottom end and top. Brown off on all of this and I’ll show you what that looks like. I didn’t lock up the bottom cover. I didn’t intend to come back until they were done but I forgot to tell you that I always use some ground black pepper just the table variety and before I turn them that first time, I wash my hands, get all that flour and they just give a good shake of pepper and that really helps the flavor a lot. If you like freshly ground pepper in this application that’s fine. I like it when I’m grilling steaks but for some reason, I just like the table sort of ground pepper here.
So, we’re pretty much ready to start turning so you could see that this is going to come along very quickly as I start turning this. Now, our ground steak nuggets are done and they’ve just come out of the skillet the second time around, it took two times in a skillet. And actually it’s little crowded but I wanted to do it and get it finished so I just went to head and stock them in around the edges and they work out just fine. So now, I have them drained on pepper toweling and some for them to go to their serving plate. So, I will just put all of these. I’m just using any kind of ladle or spoon or meat fork or whatever it works for you. They are a really a delightful meal and kids will like this too. So, if you like the idea of Country Fried steak and you’d like in the bad sauce form, why don’t you try my pan fried round steak nuggets.
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