Chicken Fried Steak...gimme the recipes!
- chelleyd01 Feb 7, 2007 09:14 AM
Okay, I have 6 cube steaks. My other has requested Chicken Fried Steak. I have pretty much every available item including flour, potato flakes, ritz crackers, saltines, buttermilk.. all of it and if I don't have it, Ill just go get it.
The man HATES mashed potatoes so I need a starch alternative to go with these...all other forms of potato he can survive on. Im kinda sorta getting better with roux for gravy so hit me with em! Thanks in advance....
My personal take:
Soak steak in buttermilk, meanwhile combine flour with paprika, garlic powder, cayenne, seasoned salt, pepper and a pinch of thyme. In a separate bowl, prepare a combination of 1/2 panko crumbs and 1/2 seasoned bread cumbs. In a third bowl, lightly beat 2 eggs. Remove steak from buttermilk and drip off except, then dip in flour, then egg, then bread crumbs. Repeat until all steaks are coated.
In a skillet, melt 4 Tbsp. lard over medium-high and fry steaks until golden and crispy. Drain on paper towels.
Pour out half the fat in the skillet and add 1 clove minced garlic. When lightly browned, add 2 Tbsp. flour to make a roux. Cook roux until between blonde and tan in color. Add heavy cream or whole milk and thicken. Season with garlic powder, cayenne, seasoned salt and pepper.
Serve steaks with white gravy, greens and mashed potatoes with brown gravy.
Actully I don't think I've ever seen CFS using panko/breadcrumbs. In Texas, good CFS is double dipped as you pointed out. But, it's normally flour, egg/milk and then seasoned flour again before being fried.
Now, I see nothing wrong with breadcrumbs and I'm sure it would be tasty. it's just not the real deal however.
I agree. Normally it's just flour and it's not as highly seasoned. Usually the white gravy tastes of salt and pepper at best and the steak is greasy and floury. This is my "improvement" to get a little crunch and flavor in there. Panko isn't an especially traditional ingredient down South!
Put all the potato fakes and crackers away, this is how to make a real CFS, and I should know, since I am a 7th generation Texan.
Texas-Style Chicken Fried Steak with Cream Gravy
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 can be even better.
4 tenderized beef cutlets(cube steak) OR 1 round steak, with fat removed, that you've tenderized yourself (see above)
1/4 cup milk
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. 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 tongs, carefully place each cutlet into the hot oil. Protect yourself 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.
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 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.
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.
If you use a whisk instead of the wooden spoon, the blending is easier and lumps better avoided. A whisk is also a lot better at scraping and turning the flour to keep it from browning too quickly. Aside from that, this is one heck of a nice recipe, though I'd mention that the Crisco was almost certainly substituted for lard 'way back when under the common misapprehension that it was healthier. Now we know that ain't so I'd suggest going back to lard...or oil if you must.
Another thing - you say your fella hates mashed potatoes. Assuming you mean smoothly puréed potatoes, might I suggest boiling thin-skinned potatoes, such as Yukon Gold or White Rose, until tender and then "smashing" them with butter, salt and pepper, peels and all - don't whip them or anything like that, just crumble them well and then heap them in a bowl. These would be great with the CFS and cream gravy - maybe even better if you prepared them ahead and then heated them up in a greased skillet and browned them a bit.
Oh WHY couldn't you have made this for me this morning! I had a CRAVING for chicken fried steak and gravy for breakfast - went to one place near my house that I hadn't been to before and rolled the dice - got a pre-processed McRib looking thing (yuk) - closed the lid and went down the road to try another place - struck out - by that time I had to get to work. All said and done, one hour of drive time searching and ended up eating leftover hot and sour soup :-(
My family is Texan through and through also and your recipe is very similar to ours. The only changes in make are picky - such as resting the coated meat on a metal rack so that the coating dries on both sides. This is key to a really crunchy crust, IMO. Also I use only milk in the gravy unless it needs to be thinned at the end, then I add water.
Sometimes we skip the traditional mashed potatoes and go with plain white rice and gravy. Another Texas favorite with CFS is pan-fried potatoes and onions, again with the white gravy.
All the above sound really great. I usually like to do it simple and fast, we always keep some boneless round steak on hand and I have cut it into 4 pices and run it through my meat tenderizer about 5 or 6 times on each side, I pat them dry and put a bunch of flour and some salt in a bowl put in one steak at a time and really press the flour mixture into the creavases created by the tenderizer, I do this a couple of times for each piece of meat. I then pan fry it in hot olive oil. These fry up really crunchy and tender, They are great and simple. I usually serve it with some type of sauce on the side and sometimes I just like some ketchup.
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