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Old 03-06-2013, 03:54 PM   #11
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Originally Posted by megan87 View Post
Here in the south we call that chicken fried steak
It's about 1/2 way to CFS. Once the fritters have a little color on them, they get braised in a Dutch Oven. The result is a very tender steak (not crispy) and more of a pan gravy after cooking.

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Old 03-07-2013, 06:16 AM   #12
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This sounds really good :) Could I use chuck steak instead? Since it cooks for such a long time it would get tender. Do you use minute steaks for a reason?
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Old 03-07-2013, 06:19 AM   #13
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I'm sure you could use about any cut of "steak". We just prefer the minute steaks.

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Old 03-07-2013, 06:24 AM   #14
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I'm sure you could use about any cut of "steak". We just prefer the minute steaks.

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Thank you
I like minute steaks for fast frying but they are twice the price of chuck.
I think I'll use half of each and see if it's worth the cost.
Have you tried it with another cut yourself? Hope I'm not being a pain in the behind but I really want to try this It sounds soooo good!
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Old 03-07-2013, 07:06 AM   #15
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Thank you
I like minute steaks for fast frying but they are twice the price of chuck.
I think I'll use half of each and see if it's worth the cost.
Have you tried it with another cut yourself? Hope I'm not being a pain in the behind but I really want to try this It sounds soooo good!
I have tried round roast cutlets and sirloin. They work in the dish but seem to take longer to get as tender. You could try tenderizing the cuts by piercing too.
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Old 03-07-2013, 07:37 AM   #16
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I have tried round roast cutlets and sirloin. They work in the dish but seem to take longer to get as tender. You could try tenderizing the cuts by piercing too.
I Googled minute steaks and I see in the US what you call minute steaks are called tenderised steaks here. Wish things could just have one name in all countries

Your choice of steak makes a lot more sense now. Sorry!
Your choice is perfect. Lingo mishaps

I will be using these...
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Old 03-07-2013, 07:39 AM   #17
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They have another name here as well, cube steaks.
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Old 03-07-2013, 07:46 AM   #18
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They have another name here as well, cube steaks.
Thanks Craig I feel much less stupid now
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Old 03-07-2013, 07:50 AM   #19
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Here in the south we call that chicken fried steak
Well, maybe in Texas but in the true south, if you fried steak and then cooked it in gravy for 2 hours and called it chicken fried steak you'd get tarred and feathered and run out of town. Chicken fried steak in Kentucky, Tennessee, Mississippi, Alabama, Georgia, southern N. Carolina, S. Carolina (states where I have family/friends) is minute/cube steak breaded, fried just long enough to cook (don't want to overcook and have shoe leather) and served with white gravy made from pan drippings, flour, milk on top. No braising, fry and done.

Minute/cube steak is kind of like squid for those that haven't used it. Either cook it for just a few minutes or a couple of hours. Hence the name "minute" steak.
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Old 03-07-2013, 10:16 AM   #20
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Ahh didnt see the part where it was in gravey that long. Sorry. After cooking mine I place it in the gravy to coat it real good. Thats gow hubby likes it
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Country Style Steak Country Style Steak -------------------------------------------------------------------------------- Recipe By: Adapted from Texas Beef Council Yield: 4 to 6 servings Ingredients: 2 lbs. tenderized beef minute steaks 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 3/4 cup all-purpose flour 1/4 cup vegetable oil or bacon drippings 2 cups chicken broth 1 teaspoon dried thyme Directions: Preheat the oven to 300 degrees F. Dredge the meat in the flour and set aside. Add enough of the vegetable oil or bacon fat to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, 2-3 minutes per side. Remove to a plate and repeat until all of the steaks have been browned. Remove the last steaks from the pot and deglaze with some of the chicken broth scraping to release drippings. Add thyme and remainder of broth stir until the liquid just comes to a boil. Return the steaks to the pot and make sure they are all submerged in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for about 2 hours or until the meat is tender and falling apart. After cooking remove steaks to serving platter. Spoon 1/2 cup of the remaining liquid into a bowl. Add 2 tablespoons of flour and whisk until smooth. Add to cooking liquid. Stir and boil until thick. Pour over steaks. 3 stars 1 reviews
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