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    Slow-Cooked Chicken Fried Steak


    Source of Recipe


    DVO

    List of Ingredients




    1/2 cup flour
    1 teaspoon paprika
    1/4 teaspoon dried basil
    1/4 teaspoon dried thyme
    1/8 teaspoon garlic powder
    1/8 teaspoon onion powder
    Salt and pepper to taste
    1 1/2 pounds boneless beef round stead, cut 3/4-inch thick
    2 tablespoons vegetable oil
    1 1/2 cups beef broth or stock
    Ground Peppercorn Gravy (recipe in directions)

    Recipe



    Combine flour and seasonings in a small bowl. Cut steak into 6 serving pieces. Dredge steak with seasoned flour, pressing as much flour as possible into meat. Reserve any leftover flour. Heat oil in a skillet. Add steak and cook until brown, about 5 minutes per side. Transfer meat to at least a 3-1/2 quart slow cooker. Pour in the broth. Cover and cook on LOW for 8-10 hours or on HIGH 4-5 hours. Stir once during the last half hour of cooking on HIGH. Remove meat to serving platter and keep warm while making gravy below.

    Ground Peppercorn Gravy

    5 tablespoons flour
    3-1/2 cups milk
    1/2 teaspoon freshly ground peppercorns
    Salt to taste

    Transfer juices from slow cooker to a skillet. Whisk in flour plus any of the reserved seasoned flour. Whisk and cook until golden brown, over medium heat on a range. Gradually stir in milk, whisking continually, until gravy thickens. Stir in pepper and season with salt to taste. Serve over steak at the table.

 

 

 


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