So, what would you get at the butcher shop in S.A. if you asked for a minute steak?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
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Country Style Steak
- Thread starter forty_caliber
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buckytom
Chef Extraordinaire
a very small piece of meat?
Addie
Chef Extraordinaire
Snip 13
Master Chef
I would get really thin round cuts of steak that have no fat and are not tenderised. They are mainly used for quick frying with breakfast. Pale looking things too
Can't even find a picture on Google to show you.
Snip 13
Master Chef
Yes BT, a small sad excuse for a steak lol!
No blank stares Addie, just looks of "Shame, can't you cook woman?!"
No blank stares Addie, just looks of "Shame, can't you cook woman?!"
buckytom
Chef Extraordinaire
lol, snip. it's all in the long and short vowels.
Snip 13
Master Chef
Faster than a minuet steak...
Country style, chicken fried...whatever you like to call it, I love it! Dang now I want one!
Country style, chicken fried...whatever you like to call it, I love it! Dang now I want one!
HomeCook58
Assistant Cook
Hey .40// Copied and printed.. Now not to stomp on your parade but I didn't have beef.. so I substituted Pork cutlets, cubed and then followed the recipe. YUMMY.
Others might want to try that too.. Thanks for sharing.
Others might want to try that too.. Thanks for sharing.
buckytom
Chef Extraordinaire
someone please help a yankee out.
would these really be called chicken fried steaks? the only chicken fried steaks that i know of are either deep fried, pan fried, or griddled, then topped with the gravy.
.40's recipe calls for braising, which would render a different texture. is it still called the same thing, y'all?
would these really be called chicken fried steaks? the only chicken fried steaks that i know of are either deep fried, pan fried, or griddled, then topped with the gravy.
.40's recipe calls for braising, which would render a different texture. is it still called the same thing, y'all?
Addie
Chef Extraordinaire
someone please help a yankee out.
would these really be called chicken fried steaks? the only chicken fried steaks that i know of are either deep fried, pan fried, or griddled, then topped with the gravy.
.40's recipe calls for braising, which would render a different texture. is it still called the same thing, y'all?
I don't know of anyone that braised them. You quickly fry them after dredging them in seasoned flour, remove them from the pan, make a pan gravy with some of the seasoned flour and milk, scrapng up the fond and then returning the meat to the pan. To make the gravy, you drain some of the fat and then brown about a tablespoon of the seasoned flour in the pan, add the milk or other liquid slowly stirring constantly. Serve. This is the first time I ever heard of braising it.
At least that is the way I was taught in Texas when I lived there.
buckytom
Chef Extraordinaire
lol, hey, you're even more yankee than i am, even though you ran for the border for a while there.
we need a real son of the south to chime in here.
we need a real son of the south to chime in here.
Addie
Chef Extraordinaire
True. I still have a Tri Corner hat that I wear on March 17th, April 17th, and June 17th. Legal Holidays in Massachusetts. What are they you ask?
March 17th - The evacuation of the British from Boston
April 17th - Paul Revere's ride and the start of the war
June 17th - The Battle of Bunker Hill
buckytom
Chef Extraordinaire
when is israel bissel day?
Well I'm not a "son of the south" but am most certainly a daughter of the south so check out my post #19 of this thread.
OP
OP
someone please help a yankee out.
would these really be called chicken fried steaks? the only chicken fried steaks that i know of are either deep fried, pan fried, or griddled, then topped with the gravy.
.40's recipe calls for braising, which would render a different texture. is it still called the same thing, y'all?
Country Steak is NOT Chicken Fried Steak. Two completely different things.
.40
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buckytom
Chef Extraordinaire
thanks, medtran and .40.
i thought as much.
i thought as much.
Addie
Chef Extraordinaire
I love milk pan gravy. And if you use half and half, it is even better. YUM! 
