Author Topic: Chicken Fried Steak  (Read 1515 times)

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Thipu1

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Chicken Fried Steak
« on: June 21, 2012, 03:44:31 PM »
Here is a recipe we found in a  1983 cookbook, 'The Flavors of America' published by Current.

Over the years we have made adjustments.  The adjustments are shown in parentheses.

CHICKEN-FRIED STEAK.  Makes 4 servings.

1 lb. 1/2 inch thick beef top round steak. (We substitute good quality cube steaks)
Trim excess fat from meat and place on a piece of wax paper.  Pound with a mallet until meat is about 1/4 inch thick. cut into serving-size pieces.   

1/3 cup all-purpose flour
1 tsp. Salt
1/4 tsp. Black pepper
(we like things a bit spicier so we add a good shot of cayenne to the mixture)
Rub mixture into both sides of the meat.

1 egg
1 tbsp milk. 
In a shallow dish lightly beat egg and milk. 
Dip floured meat into mixture then back into seasoned flour.
Place meat on a wire rack to dry for about 10 minutes.

3 tbsp of vegetable oil.
In a heavy skillet sauté meat until browned. 
Transfer meat to a platter and keep warm.

2 tbsp butter or margarine.
2 tbsp all purpose flour (We use seasoned flour from the original dredging for this)
2 Cups milk.
2 tsp beef bouillon granules (We prefer chicken bouillon for a lighter flavor.  Please note that liquid bouillon does not work well in this recipe)
Wipe browned bits from skillet and wipe with a paper towel. 
Melt butter or margarine over medium heat. 
Stir in flour
Cook and stir 1 minute or until browned. 
Add milk, bouillon and pepper.
Bring to a boil and cook until thickened to taste.
Adjust seasoning, pour gravy into a boat and serve with mashed potatoes.

(We prefer our mashed potatoes with a good dash of horseradish)

We also serve this dish with a simple vegetable such as steamed green beans or

AustenFan

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Re: Chicken Fried Steak
« Reply #1 on: June 21, 2012, 05:39:34 PM »
I think the end of your post cut off.

I LOVE chicken fried steak with cream cheese mashed potatoes. I'm salivating.....

Thipu1

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Re: Chicken Fried Steak
« Reply #2 on: June 21, 2012, 07:27:05 PM »
Yes, the end did get cut off.  This happens on an I-pad.  :)

The only thing I was going to add was a vegetable like spinach lightly sautéed in a little neutral oil and chopped garlic.


emwithme

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Re: Chicken Fried Steak
« Reply #3 on: June 22, 2012, 01:24:44 PM »
Thank you so much for this!  I am going to cook it next week for DF and will report back on whether he likes it or not.

Tonight, we're having fillet steak, jacket potatoes and corn on the cob.  Nice and simple, but one of his favourites!

crella

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Re: Chicken Fried Steak
« Reply #4 on: June 24, 2012, 07:10:40 AM »
Thank you for posting this! I had it once in Texas years ago and loved it, but had no idea how to make it.

AustenFan

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Re: Chicken Fried Steak
« Reply #5 on: June 24, 2012, 04:29:21 PM »
Thipu, I sometimes have problems with the coating separating from the meat while it drys, any advice?

Thipu1

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Re: Chicken Fried Steak
« Reply #6 on: July 02, 2012, 11:34:51 AM »
We have had problems with the coating off the meat during cooking but not while it is drying.  Perhaps a larger egg would provide more bonding.  Other than that, I have nothing more to offer. 

Raina

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Re: Chicken Fried Steak
« Reply #7 on: July 02, 2012, 01:02:05 PM »
You'll need more flour and probably double the egg/milk mixture (you could also stretch it with 2 eggs and more than 2TB milk) but have you tried double dipping? Pound meat, then dip in the egg first, then flour, egg again, then flour again? So: Pound, Egg, Flour, Egg, Flour, dry on rack?

Just a thought :)

AustenFan

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Re: Chicken Fried Steak
« Reply #8 on: July 02, 2012, 01:03:29 PM »
I do double dip, but will monkey with the proportions to see if it helps. Thanks guys!