"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > The Back Porch > Off Topic Discussions
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 08-03-2008, 08:15 PM   #1
Executive Chef
 
Join Date: Aug 2004
Posts: 2,862
Chicken Fried Steak

Last night one of the friends came over and tells me he likes chicken fried steak or they call it Country fried steak. Could someone please clarify for me exactly is the 'steak' pork or beef? It surely isn't chicken. He told me he knew it was beef. Since I rarely go out to eat, and our family never called it Country or Chicken Fried, we usually prepared this with breading and pork. Now was this the same thing or is it breaded beef? Thanks for your understanding and help.

In the Kitchen is offline   Reply With Quote
Old 08-03-2008, 08:28 PM   #2
Master Chef
 
texasgirl's Avatar
 
Join Date: Apr 2005
Location: North Texas
Posts: 9,497
It is normally made with tenderized cube steak, ITK
Just dredge it through flour and fry, or, you can dip in egg then dredge. It can be made a few ways.
texasgirl is offline   Reply With Quote
Old 08-03-2008, 08:29 PM   #3
Chef Extraordinaire
 
suziquzie's Avatar
 
Join Date: Nov 2007
Location: MN
Posts: 11,488
Send a message via AIM to suziquzie
It's generally made with cube steak, breaded, fried, then make a gravy.
I'm not a fan of cube steak so I find something else more tender, pound thin if needed and carry on.
But yes, it's beef.
__________________
Not that there's anything wrong with that.....
suziquzie is offline   Reply With Quote
Old 08-03-2008, 08:35 PM   #4
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
They called it Chicken Fried in Texas, and the call it Country Fried in Illinois. The best I've had was made with sirloin.

Pork is also great that way. You can buy pork cutlets or make your own out of pork steaks. I've always just called this breaded pork cutlets.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 08-03-2008, 08:50 PM   #5
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Everyone has given you good information. It's just steak fried as if you were making fried chicken, hence the name.

If it's pork, it would be called Chicken Fried Pork. Normally it is served with a white gravy. For the steak it can be cubed steak or some other steak, pounded thin. I don't mine the cubed steak and I don't think I've ever had a tough one.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 08-03-2008, 09:07 PM   #6
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,763
I've had it with white sausage gravy but the other day, I saw Paula Deen make it with a brown onion gravy in a Throwdown episode and it was hailed as authentic Southern style.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 08-03-2008, 09:13 PM   #7
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Down here we don't care what color the gravy is - just make gravy!!!!!!!!! I've only seen it a few times with a brown gravy but at a local place they will ask you if you want brown or white gravy.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 08-03-2008, 09:18 PM   #8
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,515
Check your grocer's meat case for "tenderized' round steak...It works well too!
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 08-03-2008, 09:28 PM   #9
Head Chef
 
Mama's Avatar
 
Join Date: Feb 2008
Location: Georgia
Posts: 1,810
I use cubed steak. Here's my recipe: Country Fried Steak
__________________
www.Mamas-Southern-Cooking.com
Mama is offline   Reply With Quote
Old 08-03-2008, 09:31 PM   #10
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Yep Mama - that's the dish! I love milk gravy on mine!
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 08-03-2008, 09:42 PM   #11
Chef Extraordinaire
 
babetoo's Avatar
 
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,341
when i buy cube steak, i buy a nice round steak and ask the butcher to tenderize it twice. super tender and maybe just a tad less expensive.

it was my late husbands absolute favorite meal. follow the directions everyone gave you, it is delish. never served it with gravy.

babe
__________________
"life isn't about how to survive the storm but how to dance in the rain"
babetoo is offline   Reply With Quote
Old 08-03-2008, 10:23 PM   #12
Master Chef
 
Join Date: Jan 2006
Location: Texas
Posts: 5,296
ITK... this is one dish I have yet to master. DH loves it, but I have not discovered the trick to making awesome CFS. When you have good CFS.. it is tender, fall apart in your mouth goodness with a filling gravy!!!! The gravy itself can be made a meal of!

Hey Mama... I'm gonna check out the thread you posted... maybe I can figure out how to do it right! Thanks ITK for posting this!
sattie is offline   Reply With Quote
Old 08-03-2008, 10:27 PM   #13
Traveling Welcome Wagon
 
Join Date: Apr 2004
Location: Somewhere, US
Posts: 15,716
My mom was the best cook in the world (honest!), but she didn't like the way her chicken fried steak turned out. So whenever we went on vacation she ordered it at most of the places we went. That was her big vacation treat every year.

Barbara
Barbara L is offline   Reply With Quote
Old 08-03-2008, 10:52 PM   #14
Head Chef
 
Mama's Avatar
 
Join Date: Feb 2008
Location: Georgia
Posts: 1,810
Quote:
Originally Posted by sattie View Post
ITK... this is one dish I have yet to master. DH loves it, but I have not discovered the trick to making awesome CFS. When you have good CFS.. it is tender, fall apart in your mouth goodness with a filling gravy!!!! The gravy itself can be made a meal of!

Hey Mama... I'm gonna check out the thread you posted... maybe I can figure out how to do it right! Thanks ITK for posting this!
Just make sure you pound it out fairly thin and it should be very tender. Hope you enjoy it Sattie!
__________________
www.Mamas-Southern-Cooking.com
Mama is offline   Reply With Quote
Old 08-03-2008, 11:08 PM   #15
Master Chef
 
Join Date: Jan 2006
Location: Texas
Posts: 5,296
Quote:
Originally Posted by Mama View Post
Just make sure you pound it out fairly thin and it should be very tender. Hope you enjoy it Sattie!
I got ya booked marked... I will let you know how it turns out next time I attempt this!
sattie is offline   Reply With Quote
Old 08-04-2008, 04:41 AM   #16
Head Chef
 
Adillo303's Avatar
 
Join Date: Mar 2008
Location: Haledon, New Jersey
Posts: 1,072
Send a message via AIM to Adillo303
Pretty much, Yeah! what ererybody else said. I used to see a cut of beef called "Chivken Fried Steak". It was not cubed, it was very tender and thin cut. It had a vein of grizzle in the middle of the meat. I haven't seen it lately. Never thought of the cubed steak.

AC
Adillo303 is offline   Reply With Quote
Old 08-04-2008, 07:26 AM   #17
Master Chef
 
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
Quote:
Originally Posted by Andy M. View Post
I've had it with white sausage gravy but the other day, I saw Paula Deen make it with a brown onion gravy in a Throwdown episode and it was hailed as authentic Southern style.

This also how I make mine, to make sure its gets tender - after browning both side I had 1-2 Tbls. water and cover, simmer for about 15 -20 mins. Take cover off raise heat and re crisp if needed. Take out then make your gravy. Now I am hungry for it !!!
__________________
Grandma's Boys - Isaiah (11) Cameron (3 )
Barb L. is offline   Reply With Quote
Old 08-04-2008, 09:33 AM   #18
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Is there a technique for that, Barb?
I always have an "interesting" time adding broth or water to something I've been cooking in a little oil.

I think I'm going to make this for dinner sometime this week. I just need to pick up the cube steaks. I like cube steaks anyway and haven't had them in a while. I always fried them in a little oil with salt, pepper and garlic powder, then served it on a piece of garlic toast. Makes a great breakfast with scrambled eggs. I've been meaning to try this "chicken fried steak" that I've heard about and am making myself hungry too, just thinking about it.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 08-04-2008, 10:25 AM   #19
Senior Cook
 
Billdolfski's Avatar
 
Join Date: Feb 2006
Location: Indiana
Posts: 244
Send a message via ICQ to Billdolfski Send a message via AIM to Billdolfski Send a message via MSN to Billdolfski Send a message via Yahoo to Billdolfski
Personally, I don't use the pan drippings to make the gravy. Granted, I'm missing out on all that wonderful fond... but I like the contrast of a milk/cream gravy with the flavor of the breaded steak... I use a roux made with either bacon fat or butter.
__________________
If you don't like chicken fried steak, then I don't like you.
Billdolfski is offline   Reply With Quote
Old 08-04-2008, 04:32 PM   #20
Executive Chef
 
Join Date: Aug 2004
Posts: 2,862
Aren't you people the BEST and I do mean it! I often worried when my mom would pass what would I do? It's as if a prayer was answered when I request help none of you hesitate. could I want more than that? I don't think so. I just had to find out no matter how ignorant it seemed because we might have eaten it but never had name for it. Thanks to you all for sharing the different ways. Hope I do it right now.

Food, family and dogs are most important things in my life. Think most of you must feel the same way. Oh, good health is another one.
In the Kitchen is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 01:32 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.