Chicken Fried Steak Recipes?!
Chicken Fried Steak Recipes?
I want to try making chicken fried steak, but since I have never made it I would like a recipe from someone who has. I want a recipe that has been tried before, not one just from a website. I have looked at the websites, I want someones personal recipe. And please don't give me a website address, I know all the recipe sites. Thanks in advance for your help.
Answers:
take your steaks and coat them in flour , then dip them in milk, then in flour again then in egg then in flour and fry them , make sure to season your flour with salt and pepper. this recipe is delicious my mother has made this for over 20 years and we always want more.!!
It is hard to get much more Texan than Chicken Fried Steak. Quality of the beef really counts in this dish. 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 (waste not -- want not) 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.
Click girl described exactly how my mother's done it for over 20 years. Except my mom adds a pinch of garlic powder to the flour mixture.
You can make gravy from the steak drippings. Drain drippings until about 4 tbls are in the pan. Add enough flour to make a paste. Let it cook until it becomes a dark brown color (you will probably think it's burnt). Then add milk and salt and pepper. Cook on low and stir frequently until it starts to thicken. If you don't have 4tbls of drippings, you can add butter before you add the flour.
Use round steak. First tenderize the steak by taking a butcher knife and hacking on the steak up to the point it has a grid appearance. Cut the steak into small pieces, dip the meat into milk, then into flour, salt and pepper to taste. I prefer to use a cast iron skillet for cooking the meat. Cover the bottom of your frying pan with oil, place meat into the frying pan. Brown the meat on each side then turn the heat down and cook on lower heat until done. When the outside has a "crusty" appearance, remove and place on paper towel to drain the excess oil. Enjoy.
Ok, here goes
first get your butcher to tenderize and cube your round steak for you. then you're going to need buttermilk, very hot oil or lard and heavily seasoned flour.
typically with my flour i like to use 1C flour, 1t paprika, 1t garlic, 1t pepper, 1t onion powder
STEP 1: melt your oil and wait for it to get to about 350 degrees.
STEP 2: Put your meat in the flour then the buttermilk then dredge it in the flour again. Make sure you shake off any of the excess flour because it will burn in the bottom of your pan.
STEP 3: fry about 10 minutes on each side
WHITE GRAVY: reserve 1T of pan drippings and add to it 1T flour and stir until combined. then add 1C of milk and stir until thick.
Hmmm...I would use about 2 c. milk, with 3 eggs (beaten) in a bowl. Then in a separate bowl, mix flour, salt, pepper, seasoned salt, and boxed mashed potatos (dry). Dip your steak into the milk mixture, then the dry mixture. I would do this twice, and then fry it in a skillet till golden brown.