Chicken fried steak?!
Answers: what is the best type of steak to use for chicken fried steak
I'll fry your face
Beef Cube Steak is what I use and they come out wonderful if your oil is good and hot before you start frying them and season the meat as well as the flour.
steak??
I believe it is round cube stake
A cut of round steak would be pretty good.
terisa is right, round steak or cube steak is traditional, need the perfect recipe?
My Favorite recipe ever
This recipe calls for cube steaks, but good round steak that you have asked the butcher to run through the tenderizer or that you have tenderized yourself with a mallet (no big deal and can be a real stress reliever) can be even better.
* 4 tenderized beef cutlets (known in supermarkets as "cube steak") OR 1 round steak, with fat removed, that you've tenderized yourself (see above)
* 1 egg
* 1/4 cup milk
* all-purpose flour
* cooking oil or melted Crisco?
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon paprika
* 1/4 teaspoon white pepper
Beat together the egg and milk and set aside. Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of beef cutlets.
Dredge the cutlets in the flour, shaking off the excess. Then dip each cutlet in the egg/milk mixture, then back in the flour. (You're going to get your hands messy here, so take your rings off.) Set cutlets aside on a piece of waxed paper.
Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. Check the temperature with a drop of water; if it pops and spits back at you, it's ready.
With a long-handled fork, carefully place each cutlet into the hot oil. Protect yourself (and your kitchen) from the popping grease that results. Fry cutlets on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 4 or 5 minutes until cutlets are done through. Drain cutlets on paper towels.
Cream Gravy
After the cutlets are removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.
Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried steak recipe) in the hot oil. Stir with a wooden spoon, quickly, to brown the flour.
Gradually stir in 3/4 cup milk and 3/4 cup water, mixed together, stirring constantly with the wooden spoon and mashing out any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired thickness. Check seasonings and add more salt and pepper according to your taste.
Note to Cream Gravy novices: Gravy-making is an inexact science. Cream gravy is supposed to be thick, but if you think it's too thick, add more liquid until you're satisfied with it.
It's cube steak...But...I like to be different and.....
I have used pork cube steak which is even better.You can even pound a chicken breast flat and oh........thats good also..............
Chicken-Fried Steak and Gravy
All time favorite meal
Chicken-Fried Steak and Gravy
? t salt
? t pepper
4 or 5 (4 oz.) cube steaks
38 saltine crackers (1 sleeve), crushed
1? c all purpose flour, divided
? t baking powder
2 t salt, divided
1? t black pepper, divided
? t ground red pepper
4? c milk, divided
2 large eggs
2 to 3 c peanut oil
fresh chopped parsley (optional)
Salt and pepper steaks on both sides. Combine cracker crumbs, 1 cup
flour, baking powder, 1 teaspoon salt,? teaspoon black pepper, and
red pepper.
Whisk together ? cup milk and eggs. Dredge steaks in cracker crumb
mixture; dip in milk mixture, and dredge in cracker mixture again.
Heat oil in a heavy (preferably cast iron) 12 inch skillet to 360° F.
Do not use a nonstick skillet. Fry steaks 10 minutes. Turn and fry 4
to 5 more minutes or until golden brown. Remove to a wire rack on a
jellyroll pan. Keep steaks warm in a 225° oven.
Drain hot oil, reserving cooked bits and 1 tablespoon drippings in
skillet. Whisk together remaining ? cup flour, 1 teaspoon salt, 1
teaspoon black pepper, and 4 cups milk. Pour mixture into reserved
drippings in skillet; cook over medium-high heat, whisking
constantly, until thickened. Serve gravy with steaks. Serves 4.