Texas Style Chicken Fried Steak
Source of Recipe
Texas Cooking/Millie Sue
Recipe Introduction
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.
List of Ingredients
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
1/2 C Milk {I like to use buttermilk}
All-purpose flour
Cooking oil or melted Crisco {I sometimes add a splash of evoo to my oil ~ browns em up right nicely, but if you do that remember to watch yer fry temps cuz they will fry up quicker}
1/2 t Salt
1/2 t Ground black pepper {I use the tri~medley fresh ground}
1/2 t Paprika {I use Hungarian}
1/2 t White pepper {I don't always use white pepper!}
Recipe
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. {I also mix the pepper and paprka into the flour as well} 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. {I like to let these set a bit just to really let the breading set up prior to frying}
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. {dependin on the size of yer beasts it'll probably only be about 3~5min's/side really total}
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 1/2 cup milk and 1/2 cup water, mixed together {I do not add in the water ~ I use straight milk}, 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.
|
|
member logon
