4cupsPioneer® All Purpose Batter and Breading Mix (216555)
30pcs.Cubed steak (4-6 oz. each)
2 cupsGreen bell pepper, diced
Preheat deep fryer to 350°F.
Prepare the Pioneer® Roasted Jalapeño Cream Skillet Gravy Mix according to package instructions. Reserve 1 quart of the gravy for another use and set 1 remaining quart aside.
Cook the bacon in a large sauté pan over medium-high heat until crispy. Remove from pan and pour off about half of the fat in the pan, set pan with fat aside. Chop cooled bacon and set aside.
Place 3 cups of preparedPioneer Pre-Dip BatterMix in a bowl. In another bowl, place 4 cups of dryPioneer All Purpose Batter and Breading Mix.
Pre-dust the cubed steaks in the dry all-purpose mix, shake off excess, and then dip into the wet pre-dip. Next, place the cubed steak back into the dry all-purpose mix and shake off excess. Repeat for all cubed steaks.
Fry breaded steaks in hot oil until golden brown, or the internal temperature reaches 165°F. Keep warm.
Melt ½ stick of butter in reserved pan with bacon fat (from step 3) and sauté the onions and green bell peppers until translucent, about 5–7 minutes.
Add the chopped bacon and crawfish tails and simmer for 1 minute.
Combine the 1 quart of reserved prepared gravy with the bacon and crawfish tail mixture along with the remaining ½ stick of butter.
Simmer for 2–3 minutes, stirring often to melt the butter, then serve over the hot chicken fried steaks with extra sauce on the side for dipping.
Conestoga Breading & Batter Mix (99457)
Morrison's Breading Mix (00772)
Copyright C.H. Guenther & Son. All Rights Reserved.