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Category: Main Dish
Prep Time: Cook Time: Total Time:
1 tenderized round steak (cube steak) large enough for two servings
2 beaten eggs
2 tablespoons of milk
Flour
salt, coarse black pepper, garlic powder, cayenne
Vegetable oil
Ingredients For Gravy:
3 tablespoons flour
3 tablespoons of grease from frying the steak
Milk
Instructions:
Season the meat as desired and cut into two pieces
Use two shallow bowls for flour
In the first bowl, place plain flour
In the second bowl, add more flour plus the desired amounts of the seasonings (reserve - save - 3 tablespoons of flour for the gravy)
In a third bowl, beat the two eggs and the 2 tablespoons of milk together
Dip the meat in the plain flour, then in the egg mixture and then in the seasoned flour and shake off the excess flour
Fry in a heated skillet (cast iron works best) with about 1/4 inch of heated vegetable oil until golden brown and cooked through (have the oil hot enough to fry but not too hot or you'll burn the oil)
To check the temperature of the oil, let a drop of water fall into the oil. If it pops back at you, the oil is ready.
Remove meat and keep warm
The Gravy:
Pour off all but 3 tablespoons of the grease created when frying the steak and add the 3 tablespoons of flour to the remaining grease
Stir and blend well and cook for a few minutes over meduim-low heat
Add milk to correct consistency of the gravy you like and correct the seasoning
***************************************
In many parts of the United States if you top the steak with a peppered milk gravy it is called "Chicken Fried." If you top the meat with brown gravy, it is called a Country Fried Steak.
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Chicken Fried Steak
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Category: Main Dish
Prep Time: Cook Time: Total Time:
1 tenderized round steak (cube steak) large enough for two servings
2 beaten eggs
2 tablespoons of milk
Flour
salt, coarse black pepper, garlic powder, cayenne
Vegetable oil
Ingredients For Gravy:
3 tablespoons flour
3 tablespoons of grease from frying the steak
Milk
Instructions:
Season the meat as desired and cut into two pieces
Use two shallow bowls for flour
In the first bowl, place plain flour
In the second bowl, add more flour plus the desired amounts of the seasonings (reserve - save - 3 tablespoons of flour for the gravy)
In a third bowl, beat the two eggs and the 2 tablespoons of milk together
Dip the meat in the plain flour, then in the egg mixture and then in the seasoned flour and shake off the excess flour
Fry in a heated skillet (cast iron works best) with about 1/4 inch of heated vegetable oil until golden brown and cooked through (have the oil hot enough to fry but not too hot or you'll burn the oil)
To check the temperature of the oil, let a drop of water fall into the oil. If it pops back at you, the oil is ready.
Remove meat and keep warm
The Gravy:
Pour off all but 3 tablespoons of the grease created when frying the steak and add the 3 tablespoons of flour to the remaining grease
Stir and blend well and cook for a few minutes over meduim-low heat
Add milk to correct consistency of the gravy you like and correct the seasoning
***************************************
In many parts of the United States if you top the steak with a peppered milk gravy it is called "Chicken Fried." If you top the meat with brown gravy, it is called a Country Fried Steak.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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