Paleo Country Fried Steak (Round Steak)

Changing to a Paleo diet could not stop me from enjoying a few deep fried home cooked meals!

    Ingredients for this recipe:               

                    1 package of Tenderized Round Steak

                    Egg Wash:    2-3 beaten eggs for each pound of round steak

                    Flour and seasoning mixture use:

                          1 cup all purpose flour

                          1 teaspoon salt

                          1 teaspoon garlic powder

                          1 teaspoon onion powder

                     1/2 cup Coconut Oil

                     1/2 cup Palm Shortening

    1. Get two large plates prepared, one for the egg wash and one for the flour battering.
    1. Prep a smaller iron skillet with oil and shortening on high temperature.  The smaller skillet conserves the amount of oil used for this recipe.  Beef cuts do not have to be immersed in oil completely, just on the bottom and sides to get a golden color. 
    2. Cut round steak into smaller portions (3-4 inch squares is a good size). 
    3. Using tongs, dip the round steak into egg wash, coating both sides. Typically, it takes 4-5 eggs per 1.5 pound package of round steak to get a good coating on both sides of the beef.
    4. Dip steak into flour mixture.  Coat completely. Test oil temperature by laying first cut of beef into the oil.  It should sizzle and rise to the top of the oil quickly. If the first piece does not sizzle or rise, take it out and raise the temperature until it does.  Place enough pieces of beef in the skillet to fill it without overlapping the beef.  Once skillet is full of beef, lower the temperature to prevent cooking too fast so that the beef does not burn.  Learning to fry country fried steak at the right temperature can be a tricky task.  Beef should sizzle, but not too quickly as the outside will burn before the inside of the cut is cooked.  Rotate the beef cuts after one minute on each side, then allow it to cook for 3-4 minutes on each side until the beef is golden brown and not pink in the center. 
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