Sourdough Steak(Chuckwagon Grub)
Sourdough Steak offers tender, flavorful beef coated in seasoned flour and fried to perfection, combining tangy sourdough notes with hearty, comforting flavors suitable for casual gatherings.
Ingredients
Instructions
- Using a meat tenderizing mallet, pound the steak to one-half inch thickness.
- Cut the steak into serving size pieces.
- Combine the flour, onion salt, paprika, and black pepper in a shallow dish.
- Dip each pounded steak piece into the sourdough starter, then coat in the flour mixture.
- Heat 1 inch of hot lard in a heavy skillet over medium-high heat.
- Fry the coated steak pieces in the hot lard until golden brown and cooked through, about 3-4 minutes per side.
Tips & Substitutions
For extra flavor, marinate the steak in the sourdough starter for a few hours before pounding. If you don't have onion salt, use a mix of regular salt and finely chopped onions. You can substitute lard with vegetable oil or butter for frying, but lard gives a richer flavor. Ensure the oil is hot enough before frying to achieve a crispier crust.
Serving Suggestions
Serve the fried steak pieces hot with a side of Easy Coleslaw (Low-Fat And Sugar-Free) for a refreshing contrast. They also pair beautifully with Jug Pickles for a tangy crunch. Consider adding mashed potatoes or a simple salad to complete the meal, making it a hearty, satisfying dinner.
Storage & Reheating
Store any leftover cooked steak in an airtight container in the refrigerator for up to 3 days. To reheat, place the steak in a skillet over medium heat with a splash of water to prevent drying out, covering it to retain moisture. Alternatively, you can reheat in the oven at 350°F (175°C) wrapped in aluminum foil.
Nutrition & Diet Analysis (per serving)
Each serving of Sourdough Steak(Chuckwagon Grub) contains roughly 938 calories, with 24g protein, 147g carbohydrates, and 48g fat. It is an excellent source of dietary fiber (206% of the Daily Value), iron (124% of the Daily Value), and calcium (77% of the Daily Value). It also contributes 58g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat?
Yes, you can use other cuts like flank steak or sirloin, but adjust cooking times as they may vary in thickness and tenderness. Flank steak, for instance, is leaner and cooks faster, so monitor closely to avoid overcooking.
Is it necessary to coat the steak before frying?
Coating the steak helps create a flavorful, crispy crust that enhances the dish's texture and taste. Skipping this step may result in a less satisfying outcome, so it’s recommended for the best experience.
Can I make this dish ahead of time?
While the steak is best enjoyed fresh, you can prepare the coated pieces in advance and refrigerate them. Fry them just before serving to retain their crispiness and flavor. This makes it easier to serve at gatherings.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).