Oh, how I miss Texas food. The BBQ, Tex-mex, and Chicken Fried Steak. I LOVE Chicken Fried Steak. When I was pregnant with Kameron and we were living on Maui, all I wanted was Chicken Fried Steak smothered in White Cream Gravy, but Hawaiians don't really know Chicken Fried Steak and I really didn't want a Spam Steak. The only place that had it was Denny's, but honestly I thought it was the best thing, maybe it was the being pregnant or maybe it was because I hadn't had a true Chicken Fried Steak in so long. For those of you who have never had a Chicken Fried Steak, please, for me try it. And if you don't feel like cooking it yourself, well you'll just have to get in your car and drive to Texas for the real thing. So, save yourself the long drive and gas and just make this at home. It is a True Texan Chicken Fried Steak. This recipe comes from http://homesicktexan.blogspot.com/. Let's get cookin'.
Top Round Steak, Milk (or Buttermilk), Flour, Eggs, Salt, Pepper, Seasoning Salt, you can add Garlic Salt/Powder, and Oil or Bacon Grease for frying.
Cut your top round steak into four pieces. If you've had a bad/frustrating day, take all of that frustration out on your steaks and pound them. Once you are done pounding the meat with a tenderizer and all your stress is relieved, your steaks should be almost doubled in size. Be sure to cover your steak with plastic wrap, so little pieces of meat don't fly all over your kitchen. That would not be good. In a bowl, mix the flour and seasonings together. I added seasoning salt, for added flavor, and I used more pepper than asked for. I like to see little grains of pepper in my breading, plus my hubby likes pepper, so I always add more. Also, I didn't try this, but add some garlic salt/powder for some more flavor. Take your steak and coat it in the flour mixture.
Now, in another bowl mix together the Eggs and Milk (or Buttermilk, I didn't have any). Get your steak (that is coated in flour) and dip it into the egg mixture. Then dip it back into the flour. Repeat with all of your steaks. On Medium, heat enough oil or lard (if you're really feeling like a Texan) to fill halfway up the sides of a cast-iron skillet (if you don't have one, just use a regular skillet). When a drop of water makes the oil sizzle, it's ready for frying. Take the breaded beef and place in the skillet and let it cook for 3-4 minutes. Then gently flip over with a long fork. Then cook another five minutes & then take the Chicken Fried Steak out of the pan and drain on a paper towel lined plate, you could even put it on a cooling wrack with paper towels underneath. Repeat with the remaining steaks.
And when they're done....they look like this! Mmmmm..... Alright, enought staring, now on to the gravy....the best part. And NO! We do not serve Texas Chicken Fried steak with Brown gravy. It's just not right. So don't do it!
In the same pan that you cooked the Chicken Fried Steaks, you will need 2 tbsp. of pan drippings, bacon grease, or oil. Combine with 2 tbsp. of flour. Stir constantly and cook on medium for a couple of minutes until a dark roux is formed.
Add milk, slowly to the skillet, and mix with the roux with a whisk or wooden spoon. Turn heat to low and continue stirring until mixture is thickened, a couple more minutes. Add salt and pepper to taste. If the gravy is a little to thick for your taste just add a little more milk to thin it out.
And there it is. Isn't it beautiful. I don't know if you can see, but I don't have a gravy boat, so I used my Texas bowl for the gravy. I had to pay tribute to my home :) I hope that you try this. This dish is usually served with mashed potatoes, (also smothered in Cream Gravy) corn and if you can find and want to really feel like a Texan, fried okra, but you better invite me over because I love fried okra and miss it so much!!! Enjoy!
1 1/2 pounds of top-round steak
2 cups of flour
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
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.
Makes four chicken-fried steaks. Serve with cream gravy made from the pan drippings.
Two tablespoons of pan drippings, bacon grease or vegetable oil
Two tablespoons of flour
1 1/2 cups of milk
1 teaspoon of cracked black pepper
Salt to taste.
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.