9/13/09

Chicken Fried Steak

Sheena emailed me this recipe. I am posting it because it is part of my monthly menu.
Chicken-Fried Steak (from our dad)
homesicktexan.blogspot.com
Ingredients:
1 1/2 pounds of top-round steak
2 cups of flour
3 eggs
1/2 cup of milk or buttermilk
1/2 teaspoon of salt
1 teaspoon of cracked black pepper (can also add cayenne to add more heat).
Lard or vegetable oil
Method:Cut your top-round steak into four pieces.Pound beef with a meat tenderizer until flattened and almost doubled in size.Place flour in a large bowl and season with salt and pepper to taste.Mix eggs in another large bowl with milk.Take piece of tenderized beef and coat in flour. Dip coated beef into egg mixture and then dip back into flour again.Heat on medium enough oil or lard to fill halfway up the sides of a cast-iron skillet. When a drop of water makes the oil sizzle, it's ready for frying.Take the coated beef and place it in the skillet. When the blood (er, red-meat juice) starts bubbling out of the top of the steak (about three to four minutes) gently turn it over with a long fork (using a spatula can cause the oil to splash out of the skillet). Cook another five minutes and then take the chicken-fried steak out of the pan and drain on a paper-towel-lined plate.Repeat process for remaining cutlets. And while you're frying the others, you can keep the cooked steaks warm in the oven.
Cream gravy
Two tablespoons of pan drippings, bacon grease or vegetable oilTwo tablespoons of flour1 1/2 cups of milk1 teaspoon of cracked black pepperSalt to taste.
Method:Combine fat with flour in a hot skillet, continuously stirring, cook on medium for a couple of minutes until a dark roux is formed.Add milk slowly to skillet, and mix with roux using either a whisk or wooden spoon (be sure and press out any lumps).Turn heat to low and continue stirring until mixture is thickened, a couple more minutes.Add pepper and salt to taste.If gravy is too thick for your taste, you can thin it by adding either more milk or water a tablespoon at a time.Goes great with mashed potatoes, fried chicken, biscuits, chicken fried steak, grits, vegetables, rice or anything else you can imagine. (I’m excited to try this one!)

No comments:

Post a Comment