Entree: United States – Iowa – Iowa Chislic

Serving Size: 4

Approximate Time

Prep 45 min

Cook 35 min

Total 1 hr 20 min

Ingredients

- 2 lb (900 g) beef top sirloin, trimmed and cut into 1-inch (2.5 cm) cubes (approx. 2 lb usable)
- 1 cup (125 g) all-purpose flour
- 1 tsp (5 g) garlic powder
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tsp (2 g) smoked paprika (optional)
- 2 large eggs
- 2 tbsp (30 ml) milk
- 4 cups (950 ml) vegetable oil for deep-frying (or enough for 2–3 in / 5–7.5 cm depth)
- 2 tbsp (30 g) garlic salt, plus extra for serving
- Toothpicks for serving
- 1.5 lb (680 g) baby potatoes, halved
- 2 tbsp (30 ml) olive oil
- 1 tsp (6 g) garlic salt (for potatoes)
- 3 cups (225 g) shredded green cabbage
- 1 medium carrot, peeled and shredded (about 70 g)
- 1/4 cup (60 ml) mayonnaise
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (12 g) granulated sugar
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley (optional)
- Lemon wedges and hot sauce for serving (optional)

Instructions

Short Description:
Deep-fried cubed beef served with a heavy sprinkle of garlic salt and toothpicks, accompanied here by roasted baby potatoes and a quick cabbage slaw to make a complete Midwestern main course.

Regional Notes:
This is the Iowa bar-and-fairhouse version of chislic: 1-inch beef cubes deep-fried until browned, served simply with garlic salt and toothpicks. To make it a full entrée appropriate for a meal, this recipe pairs the traditional chislic cubes with roasted potatoes (a common Midwestern starch) and a crisp quick slaw while keeping the signature garlic-salt finish.

1. Preheat the oven to 425°F (220°C). Toss the halved baby potatoes with 2 tbsp (30 ml) olive oil and 1 tsp (6 g) garlic salt; spread in a single layer on a baking sheet and roast 25–30 minutes, turning once, until golden and tender.
2. While potatoes roast, make the quick slaw: in a bowl combine 3 cups (225 g) shredded cabbage, 1 shredded carrot (about 70 g), 1/4 cup (60 ml) mayonnaise, 2 tbsp (30 ml) apple cider vinegar, 1 tbsp (12 g) sugar, and salt and pepper to taste. Mix until evenly coated and refrigerate until serving.
3. Set up dredging stations: in a shallow bowl whisk 2 large eggs with 2 tbsp (30 ml) milk. In a second shallow bowl combine 1 cup (125 g) all-purpose flour, 1 tsp (5 g) garlic powder, 1/2 tsp (2.5 g) black pepper, and 1 tsp (2 g) smoked paprika (if using).
4. Pat the 2 lb (900 g) beef cubes dry with paper towels. Working in batches, toss cubes briefly in the egg wash, then dredge in the seasoned flour to coat. Shake off excess flour and set on a tray.
5. Heat 3–4 cups (700–950 ml) vegetable oil in a heavy pot or deep fryer to 375°F (190°C). Fry the beef cubes in small batches so oil temperature stays consistent; cook 2–3 minutes per batch until the exterior is deep golden brown. (For medium-rare interior, aim for 130–135°F / 54–57°C; fry longer if you prefer more done.)
6. Using a slotted spoon, transfer fried cubes to a wire rack set over a baking sheet to drain. While still hot, sprinkle the cubes with 2 tbsp (30 g) garlic salt (reserve some for the table) and toss gently to coat.
7. To serve, arrange piles of garlic-salted chislic cubes and provide toothpicks. Plate with roasted baby potatoes and a scoop of quick slaw. Garnish with chopped parsley and lemon wedges; offer hot sauce and extra garlic salt at the table.
8. leftovers: refrigerate cooled chislic and sides in airtight containers up to 2–3 days; reheat cubes briefly in a hot oven (400°F / 200°C) 5–8 minutes to crisp.