GRANDMA FRAN'S CITY CHICKEN

Grandma Fran's City Chicken image

Provided by Silka Clark

Categories Beef

Time 2h30m

Number Of Ingredients 13

2 lb beef rump roast
2 lb pork butt roast
2 eggs
2 c saltine cracker crumbs
1 c water
1/2 c vegetable oil
1/4 c milk
2 10oz cans cream of mushroom soup
1 pkg brown gravy mix
1 Tbsp beef buillon
couple shakes of gravy master or kitchen bouquet
20 long bamboo skewers (soaked in water)
2 c all purpose flour, plus salt and pepper to taste

Steps:

1. Cut both roasts into 1 inch cubes.
2. Pour flour, salt and pepper into a large ziplock bag.
3. Add meat cubes to coat evenly.
4. Add meat to skewers alternating pork then beef then pork then beef.
5. In a shallow dish wisk eggs and milk.
6. In another shallow dish add crushed saltine crumbs.
7. Roll meat skewers in egg wash, then cracker crumbs to coat.
8. Fry skewers in oil until golden brown on all sides.
9. Place skewers in a 2quart roaster and pour soup, water, buillon, gravy mix and a few shakes of gravy master over the meat.
10. Roast in 350 oven for 1 to 1 1/2 hours or until the pork is no longer tough.