Chicken Fried Steak
It's a southern favorite. Here are are a couple of recipes.
COUNTRY FRIED STEAK
1 lb Round steak
1/2 c Flour
1/2 tsp Salt
1/4 tsp Pepper
2 tbl Bacon grease or canola oil
2 tbl Flour
2 c Milk
Trim visible fat from meat and cut into 4 equal serving pieces.Pound steak with a mallet to tenderize it. Mixflour, salt,and pepper in a shallow, wide bowl and dredge each piece of meat in it,coating well on both sides.Heat grease or oil until hot but not smoking in a heavy,wide skillet with a lid. Brown the meat pieces on both sides, turn heat down a bit, cover and let steak fry like chicken for 15 to 20 minutes, until done. Remove cover and let steak crisp for about 5 minutes.Take steak from the pan and drain.
Leave about 2 tables.of drippings and all the browned flecks of crust in the pan.Turn the heat a bit lower,sprinkle flour into the drippings and stir to keep from lumping while it browns. Slowly add milk,stirring.Let it cook until thick,about 3 to 5 minutes.Taste and add seasoning, if needed. Serve gravy on the side.
Makes 4 servings.
Serve with mashed potatoes, vegie of choice, and Texas toast or dinner rolls.
*Note: I prefer the above method, but this next recipe calls for a marinade which I may try next time.*
Country Fried Chicken Steak with Cream Gravy
Yield: 8 servings
3 lb Sirloin Tip Roast; *
1 x Vegetable Oil; For Deep Fry
1 ts Salt; To Taste
2 tb Unbleached Flour
1 tb White Vinegar; Distilled
1 c Milk
3 c Unbleached Flour
1/4 ts Salt
2 tb Pepper; Freshly Ground
1 x Parsley Sprigs
Cut the meat into 1/2-inch thick slices. Pound the meat with a spiked meat mallet to tenderize. Cut each slice crosswise into 3 pieces. Place in a large bowl. Cover with water and add the salt and vinegar. Marinate for 2 hours. Combine the flour and pepper in a plastic bag and add the meat, (do not pat dry) 1 piece at a time, shaking to coat thoroughly. Heat the oil in the deep fryer or deep large
skillet, over medium heat, to 350 degrees. Add the meat in batches (do not crowd) and fry until light brown, about 30 seconds per side. Drain the meat on paper towels and place it on a heated platter that has been tented with foil.
For the gravy, pour off all but 2 Tbls of the oil in the skillet, leaving the browned bits. Heat over medium heat and add the flour, stirring and scraping up all of the browned bits for 3 minutes. Remove from the heat and gradually whisk in the milk. Stir in the salt and continue to whisk until thickened, about 1 minute. Serve over the steaks and garnish with parsley just before serving.
Cubed steak has already been pounded with a mallet.
