| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy, Vegetables |
|
Meat |
4 |
Servings |
INGREDIENTS
| 2/3 |
c |
Flour |
| 1 |
ts |
Salt |
|
|
Freshly ground Pepper |
| 2 |
lb |
Top Round or Chuck Steak cut 1/4" – 1/2" thick (tenderized) |
| 2 |
|
Eggs |
| 2 |
tb |
Cream |
| 1/2 |
c |
Vegetable oil |
| 2 |
c |
Saltine cracker crumbs, rolled fine |
| 1 |
|
Onion; sliced – GRAVY FIXINGS — |
| 1/2 |
c |
Cream |
| 2 |
c |
Chicken stock (approx.) |
INSTRUCTIONS
Mix 1/2 cup of the flour, the salt and the pepper together. Pound the
mixture into both sides of the meat with the edge of a heavy plate or
mallet. Cut the meat into serving-size pieces. Beat the eggs together with
the cream. Heat the oil in a heavy iron skillet over moderately high heat.
Reserve 3 tablespoons of the flour. Dredge the steaks in the remainder of
the flour, dip in the egg mixture, and then into the cracker crumbs. Add to
the hot oil. Brown the steaks well, turn and brown the other side. Reduce
heat to medium, cover the skillet, and cook for 15-to-20 minutes, turning
occasionally, until the steaks are cooked through and tender. Chicken-fried
steak should be well done, but not dry. Remove the steaks from the pan, and
drain on paper towels. --- GRAVY FIXINGS --- Pour off all but 3 tablespoons
of the fat in the skillet, and stir in 3 tablespoons of the flour. Stir to
incorporate any particles in the bottom of the pan and cook for 1-to-2
minutes. Stir in the cream, then the chicken stock. Slice the meat across
the grain and top with the gravy. It's great served with mashed potatoes,
homemade biscuits or cornbread, and a green vegetable.
Posted to MM-Recipes Digest V4 #139 by Walt Gray <waltgray@mnsinc.com> on
May 19, 1997
A Message from our Provider:
“I don’t know why some people change churches; what difference does it make which one you stay home from?”