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Old 03-09-2013, 11:50 PM   #31
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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?
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Old 03-10-2013, 12:55 AM   #32
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Originally Posted by buckytom View Post
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.
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Old 03-10-2013, 01:08 AM   #33
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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.
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Old 03-10-2013, 01:29 AM   #34
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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.
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
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Old 03-10-2013, 05:12 AM   #35
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when is israel bissel day?
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Old 03-10-2013, 05:58 AM   #36
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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.
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.
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Old 03-10-2013, 07:15 AM   #37
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Originally Posted by buckytom View Post
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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Old 03-10-2013, 07:58 AM   #38
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thanks, medtran and .40.

i thought as much.
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Old 05-20-2013, 02:06 PM   #39
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I love milk pan gravy. And if you use half and half, it is even better. YUM!
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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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