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Do you make fried chicken? Same process. Seasoned flour, egg wash. Dip in flour first then egg then back in flour and pan fry. Some people use cube steak but I like a better cut off meat. Usually it's served with a white gravy and mashed potatoes.
Pound the bejebbers out of a piece of meat with a meat mallet. I use round steak.
Dip the meat in a milk egg mixture (buttermilk is good) then dredge in flour, Fry in an oiled pan until the flour is crisp. Once mine has fried, I put it in the oven at 325 while I make gravy and whatever else I am cooking.
I like mine smothered. Lots of sauteed onions and mushrooms over it. I serve mine with beef gravy and mashed potatoes, but a milk gravy is pretty common on chicken fried steak.
Thanks, oh and I only made fried chicken once and it came out horrible because I did not let the oil heat properly.
Yes, it needs to start sizzling as soon as you put it in the pan. You can take a pinch of the flour and drop it in the oil. If it sizzles its ready.
Quote:
Originally Posted by weezycom
be sure to season your flour dredge with salt and plenty of black pepper.
I add more than just salt and pepper. Garlic powder, onion powder, maybe a little cayenne or sweet paprika. Don't be shy cause this is the only time to add flavor.
Find cheap lean cut of meat. Bottom round or sirloin is good. Trim any excess fat from the edges (no need to trim it all just any large layers). If its a bottom round roast then slice it about 1/2 thick.
Season liberally with salt and pepper. Use the pointy side of meat tenderizing mallet and go to work on the meat. The object isnt to flatten the steaks its to tenderize them. You can also use one of the needle tenderizers. You should wind up smashing the thickness down some to about 1/2 as thick as they started.
Dredge in flour then beaten egg wash then flour again. Let the steaks rest about 20 mins before cooking.
In a skillet heat up enough oil to cover the bottom then add the steaks in batches and cook until golden brown on each side. When done add a couple more tbsp of oil and the toss in 3 tbsp of flour or so. And stir. You should wind up with an oatmeal like consistency, if not adjust with more flour or oil. When well mixed stir for a min or 2 to cook the flour a bit then slowly add 2 cups of white chicken stock to deglaze the pan. Stir to mix well and bring to a boil. Add in 1/2 cup of milk and mix well. When gravy is reduced to desired consistency then salt pepper to taste. If its too thick add more milk in small amounts. If its too thin then heat to reduce it.
Plate the steaks and pour gravy over the top.....win.
Find cheap lean cut of meat. Bottom round or sirloin is good. Trim any excess fat from the edges (no need to trim it all just any large layers). If its a bottom round roast then slice it about 1/2 thick.
Season liberally with salt and pepper. Use the pointy side of meat tenderizing mallet and go to work on the meat. The object isnt to flatten the steaks its to tenderize them. You can also use one of the needle tenderizers. You should wind up smashing the thickness down some to about 1/2 as thick as they started.
Dredge in flour then beaten egg wash then flour again. Let the steaks rest about 20 mins before cooking.
In a skillet heat up enough oil to cover the bottom then add the steaks in batches and cook until golden brown on each side. When done add a couple more tbsp of oil and the toss in 3 tbsp of flour or so. And stir. You should wind up with an oatmeal like consistency, if not adjust with more flour or oil. When well mixed stir for a min or 2 to cook the flour a bit then slowly add 2 cups of white chicken stock to deglaze the pan. Stir to mix well and bring to a boil. Add in 1/2 cup of milk and mix well. When gravy is reduced to desired consistency then salt pepper to taste. If its too thick add more milk in small amounts. If its too thin then heat to reduce it.
Plate the steaks and pour gravy over the top.....win.
man I started salivating reading this. I have to try it out.
Ironic that you posted this because I was thinking of making her recipe too.
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