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Old 02-23-2018, 11:19 PM   #21
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Originally Posted by Kayelle View Post
Caslon, if you want to cook breaded meat in gravy that's ok .
I'm just trying to have my cheap cube steak come out semi-tender, no gravy involved. I'm not that good at cooking yet. I've gotten the OK to pound the cube steak thin. Afterwards, I should try cooking it up in other ways rather than my method of frying it in seasoned flour, then adding a little water and covering the pan with foil so the cube steak slowly cooks to tenderness (30 min). If I don't do that, my cube steaks cook up tough and chewy.

I probably should have asked how to cook up tough cube steaks, and not necessarily how to chicken fry a steak.
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Old 02-24-2018, 07:25 AM   #22
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Good video Casey, thanks for sharing! That's pretty much how I make it, but I scale the quantities down a bit unless I'm cooking for more than just me. Like you, I use either heavy cream or half and half for the gravy, but I would use evap if I were camping and had no access to fresh.

I do believe I'm going to have to add CFS to the menu in the next week or two...getting a craving for it after reading this thread.
In a, now defunct, food forum I used to belong to, we would pick a dish and a date and we would all cook at approx that time, posting pics along the way.. One such day I enjoyed was CFS day...
Here are a couple of the progression pics from that cook date...
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Old 02-24-2018, 11:12 AM   #23
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Now that's some beautiful Chicken Fried Steak Ross! I see you're all set for the pan gravy.
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In a, now defunct, food forum I used to belong to, we would pick a dish and a date and we would all cook at approx that time, posting pics along the way..
That sounds like a lot of fun. We should do something like that here...
We used to have group challenges but that was years ago.
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Old 02-24-2018, 11:30 AM   #24
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Now that's some beautiful Chicken Fried Steak Ross! I see you're all set for the pan gravy.


That sounds like a lot of fun. We should do something like that here...
We used to have group challenges but that was years ago.
Thank you..

I did have the pan gravy in that group of pics...
It was much fun but, difficult to get more than a couple of participants for each session..


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Old 02-24-2018, 11:45 AM   #25
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We have a local diner that makes CFS with sausage gravy! When I make it at home thatís what I do now.
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Old 02-24-2018, 03:52 PM   #26
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We have a local diner that makes CFS with sausage gravy! When I make it at home thatís what I do now.
Sausage gravy is delicious.. I make mine with Italian sausage for biscuits and gravy...

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Old 02-24-2018, 05:47 PM   #27
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I think that just may be a criminal offense here in Texas.



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Great video Casey. That guy seems like the real deal. I love chicken fried steak. Cream gravy with lots of pepper.

I only do the sausage gravy when I'm making biscuits and gravy for breakfast on camping trips. I limit it because I like it too much, so if I just do camping, I manage not to overdo it.
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Old 02-24-2018, 06:13 PM   #28
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I just knew there was a reason I should not read this thread. I peeked anyway. Doggone it. Now I want me some CFS!!!
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Old 02-25-2018, 05:32 AM   #29
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Whatever you use, don't forget the heavily peppered cream gravy!

(ugh...yes, I remember Steak 'Ums. My dad used to buy them years ago. Yuck. )
Our local Penn Dutch cuts very thin top sirloin. Unlike "Steak Ums" the sirloin is great for steak sandwiches, stir-fry and SOS.

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Yes, you can pound them thinner. Just don't go to the point where they fall apart.

Yes, cook them until golden brown, but no more.

I tend to use a better cut of meat, like thin-cut sirloin steak (AKA: breakfast cut), and pound it out for CFS. Cubed steak just seems to be very unpredictable at the grocery store.
The cube steaks I get from Penn Dutch are done in house and are of great quality. They had them on special last week, so CFS is on the menu this week.
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Old 02-25-2018, 07:01 AM   #30
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Looks great..gotta have that this week..
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