| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy, Vegetables |
|
Beef, Dupree |
7 |
Servings |
INGREDIENTS
| 2/3 |
c |
Flour |
| 1 |
ts |
Salt |
|
|
Freshly ground black pepper |
| 2 |
lb |
Top round or chuck steak; cut 3 to 2 inch |
|
|
Thick |
| 2 |
|
Eggs |
| 2 |
tb |
Cream |
| 1/2 |
c |
Vegetable oil |
| 2 |
c |
Saltine cracker crumbs; rolled fine |
| 1 |
|
Onion; sliced |
| 1/2 |
c |
Cream |
| 2 |
c |
Chicken broth |
| 1 |
ds |
Worcestershire sauce; optional |
| 1 |
ds |
Hot Sauce; optional |
INSTRUCTIONS
Mix 1/2 cup of the flour, the salt, and 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 pieces. Beat eggs together with the cream. Heat the
oil in a heavy cast 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. Place the steaks
in the hot oil and brown well. Turn and brown 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 skillet
and drain on brown paper bags. Keep warm. Add the onion slices to the pan
and saute quickly. Pour off all but 3 tablespoons of the fat in the skillet
and stir in the 3 tablespoons reserved flour. Stir to incorporate any
particles on the bottom of the pan and!
! cook for 1 to 2 minutes. Stir in the cream, then the chicken broth.
Season the gravy with Worcestershire and hot sauce. Slice the meat across
the grain and top with the gravy. Yield: 6 to 8 servings
Recipe By : Nathalie Dupree, Cooks, TVFN, 1996 Family Dinner
Posted to MC-Recipe Digest V1 #239
Date: Wed, 9 Oct 1996 15:22:57 -0700 (PDT)
From: patH <phannema@wizard.ucr.edu>
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