OLD-FASHIONED CHICKEN FRIED STEAK WITH PAN GRAVY
This was a staple at my house growing up in the late 60's. With my Dad hard at work, Mom always wanted a good hearty meal for him to come home to. This was, and still is, one of his all-time favorites.
Provided by JoAnn Lynn
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1/4 inch oil in heavy skillet on med-high heat.
- Combine 1 cup milk with egg. Pour into a shallow pie pan.
- Season 1 cup flour with garlic powder, salt and pepper. Sift together in another pie pan.
- Tenderize the steak well and trim off excess fat.
- Dip the meat into egg mixture, then dredge in the flour mixture. Press flour into the meat. Repeat for a crispier coating.
- When oil is hot, fry meat for 9-12 minutes.
- This allows additional tenderizing of the meat. When fried meat is golden brown, drain on paper towels.
- FOR GRAVY:.
- Pour off all but 4 Tbsp of the cooking oil from skillet.
- Over medium heat, slowly stir in the flour, stirring constantly.
- Combine milk and water. Slowly add to skillet; stirring constantly. Loosen bits from bottom of pan while stirring. This is where the flavor is.
- Add salt and pepper to taste. Bring to a boil. When bubbling, lower heat and simmer for 5 minutes.
- Serve this dish with Mashed Potatoes.
CHICKEN-FRIED STEAK
Through good times and bad, the cube steak has remained a wallflower among meat cuts. Old-fashioned and a little mysterious, it's a steak without pretension, or maybe a hamburger with humble aspirations. The term "cube" can be a little murky. It doesn't refer to the shape of the meat, which is usually beef but is sometimes made from pork, elk or other animals. Rather, it refers to both the shape of the dimples that checkerboard the surface of cube steak and the process that puts the dimples there. Those dimples provide more surface area for flour to cling to, which makes for crisper cutlets in recipes like this simply-prepared (no batter, just a generous dusting of flour) chicken-fried steak.
Provided by Kim Severson
Categories dinner, quick, main course
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 200 degrees. Pour a half-inch of oil into a cast-iron or other large, heavy skillet and place over medium-high heat.
- Put flour, salt and pepper in a large zip-top bag or in a large baking dish and mix well. Pour milk into a large bowl. Dip each piece of steak in milk, shake off excess and then shake in bag of flour or press into dish of flour, making sure both sides are well coated. Shake off excess.
- Lay steaks into hot oil until skillet is full, but not crowded. Cook for about 3 minutes a side, or until a good crust is formed. You may need to do this in batches, moving steaks to a platter in the warm oven as they cook. When done, pour off all but about 4 tablespoons of fat from pan, leaving in as many browned bits as possible, and turn off heat.
- Pour milk into a saucepan and add enough water to make 3 cups. Heat over medium heat until just before boiling point.
- Turn heat under frying pan to medium. When oil is hot, sprinkle in 3 tablespoons of flour mixture, 1 tablespoon at a time, quickly stirring until flour starts to brown, 1 to 2 minutes. Gradually add liquid, stirring constantly to remove lumps and cook until thickened. Adjust seasoning.
Nutrition Facts : @context http, Calories 862, UnsaturatedFat 44 grams, Carbohydrate 37 grams, Fat 58 grams, Fiber 2 grams, Protein 48 grams, SaturatedFat 9 grams, Sodium 739 milligrams, Sugar 4 grams, TransFat 0 grams
THE BEST CHICKEN FRIED STEAK
I received this recipe from a co-worker about 5 years ago. This is by far the best chicken fried steak I've ever had. I've made this numerous times for my picky eater son and my southern-raised better half, as well as other family and friends. I get nothing but rave reviews each time.
Provided by norah
Categories Meat and Poultry Recipes Beef Steaks
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
- Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
- Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.
Nutrition Facts : Calories 791.1 calories, Carbohydrate 71.1 g, Cholesterol 123.6 mg, Fat 34.3 g, Fiber 2.1 g, Protein 47 g, SaturatedFat 11.9 g, Sodium 1393.4 mg, Sugar 16.1 g
OLD FASHIONED POUNDED CHICKEN FRIED STEAK
This is the way I usually make my chicken fried steak. I am guessing on the time for pounding the ingredients into the steak.
Provided by bullwinkle
Categories Steak
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- combine flour, salt and pepper on a sheet of wax paper.
- Pound steak until 1/4 inch thick with a meat mallet or edge of plate.
- Then pound in as much seasoned flour as possible.
- Beat egg and milk in a shallow dish.
- Dip pounded steak first in egg/milk mixture.
- The dip again in flour.
- Brown slices in hot oil in a large skillet on one side.
- Turn meat.
- Cover and lower heat.
- Cook until meat is tender, about 30 minutes.
Nutrition Facts : Calories 579.5, Fat 35.9, SaturatedFat 6.6, Cholesterol 152, Sodium 695.4, Carbohydrate 18.9, Fiber 0.7, Sugar 0.2, Protein 43.3
More about "old fashioned pounded chicken fried steak recipes"
CHICKEN FRIED STEAK RECIPE WITH GRAVY - HOME. MADE. INTEREST.
From homemadeinterest.com
SOUTHERN CHICKEN FRIED STEAK W/ CREAMY WHITE GRAVY - DIVAS CAN COOK
From divascancook.com
CHICKEN FRIED STEAK RECIPE — BLESS THIS MESS
From blessthismessplease.com
OLD FASHIONED POUNDED CHICKEN FRIED STEAK RECIPE
From recipeofhealth.com
CHICKEN FRIED STEAK - RESTLESS CHIPOTLE
From restlesschipotle.com
COUNTRY STYLE STEAK - QUICHE MY GRITS
From quichemygrits.com
CHICKEN FRIED STEAK - CULINARY HILL
From culinaryhill.com
CHICKEN FRIED STEAK - THE KITCHEN MAGPIE
From thekitchenmagpie.com
CHICKEN FRIED STEAK RECIPE WITH GRAVY - SOUTHERN PLATE
From southernplate.com
CHICKEN FRIED STEAK RECIPE - NYT COOKING
From cooking.nytimes.com
CHICKEN FRIED STEAK RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CHICKEN FRIED STEAK RECIPE WITH PAN GRAVY - THESE OLD COOKBOOKS
From theseoldcookbooks.com
OLD FASHIONED CHICKEN FRIED STEAK - GIFT OF HOSPITALITY
From giftofhospitality.com
CHICKEN FRIED STEAK (+VIDEO) - THE COUNTRY COOK
From thecountrycook.net
CHICKEN FRIED STEAK - PREPPY KITCHEN
From preppykitchen.com
THE SECRET TO PERFECT CHICKEN FRIED STEAK • LOAVES AND DISHES
From loavesanddishes.net
TENDER SOUTHERN CHICKEN FRIED STEAK - WILDFLOUR'S COTTAGE KITCHEN
From wildflourskitchen.com
BONANZA’S CLASSIC CHICKEN FRIED STEAK RECIPE - CRAVINGS IN …
From cravingsinamsterdam.com
CHICKEN FRIED STEAK (COUNTRY FRIED) - PALATABLE PASTIME
From palatablepastime.com
OLD FASHIONED CHICKEN FRIED CHICKEN: A TIMELESS CLASSIC RECIPE …
From discover.texasrealfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love