Chicken-fried Steak
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Chicken-fried Steak
  Southern    Steak    Beef  
Last updated 6/12/2012 1:28:44 AM. Recipe ID 64231. Report a problem with this recipe.
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Chicken Fried Steak is a hearty food dish in the southern USA. The dish is commonly 
served with mashed potatoes smothered in chicken fried steak gravy.

Chicken Fried Steak is, simply, a cut of steak (usually cheap round steak)pounded until 
tender and then breaded like you would bread chicken, and fried in oil. Milk, salt, and 
pepper are added to the grease drippings and used to make a thick gravy, which is 
generously poured over the steak and, usually, mashed potatoes. Many people think the 
gravy makes the steak!

Ingredients

    * 1 cup of white flour
    * 1 tsp of pepper
    * 1/2 tsp of salt
    * 2 eggs
    * milk
    * Two steaks
    * potatoes

Procedure

   1. Pour cooking oil in pan (NOT olive oil!).
   2. Preheat pan at middle setting.
          * Wet hand, drip 1 drop of water in pan to test the heat. If it sizzles, it's 
hot enough. Not too much water though or it may sizzle so much you get hot grease on 
you!
   3. Mix 1 cup of white flour with 1 tsp of pepper and 1/2 tsp of salt.
   4. Beat eggs with milk in bowl.
   5. Dip tenderized round steak into egg/milk mixture and make sure both sides are 
drenched with egg mixture.
   6. Dip steak into flour mix thoroughly on both sides.
   7. When the pan is hot enough, put steak in pan.
   8. Fry until golden brown on bottom, and flip.
   9. Fry until golden brown on the other side.
  10. Remove steak(s) from pan.
  11. Pour milk into pan slowly, while stirring the grease and drippings.
          * Don't let the gravy get too thick.
  12. Add salt and pepper into pan, to taste.
  13. Pour generously over steak and mashed potatoes.

Warnings

    * When heating the pan in step 2. Wet hand, drip 1 drop of water in pan to test the 
heat. If it sizzles, it's hot enough. Not too much water though or it may sizzle so 
much you get hot grease on you!
    * Don't let the gravy get too thick.




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Recipe ID 64231 (Nov 18, 2007)

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