CHICKEN-FRIED STEAK


1 pound boneless beef top round steak cut 1/2-inch thick
1/2 cup buttermilk or sour milk
1 egg beaten
1/2 cup flour
2 tablespoons oil
3 tablespoons butter or margarine
3 tablespoons flour
1/4 teaspoon garlic powder
2 1/4 cups milk
1 1/2 teaspoons instant chicken bouillon granules


Trim fat from meat; cut meat into 4 portions. Place between pieces of plastic wrap. Pound to 1/4-inch thickness. In shallow dish, combine buttermilk and egg. In another dish, mix 1/2 cup flour with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip meat into egg; coat with flour mixture.

In 12-inch skillet, cook meat in 2 tablespoons hot oil over medium heat for about 8 minutes or until coating is golden and meat no longer is pink, turning once.

For gravy: In a saucepan, melt butter. Stir in the 3 tablespoons flour and the garlic. Add 1/4 teaspoon pepper. Combine milk and bouillon. Stir in milk mixture all at once. Cook and stir until bubbly. Cook for 1 minute more. Serve with gravy.

Chicken Fried Steak

1 pound top round steak
3 cups buttermilk
2 teaspoons hot sauce
4 sprigs fresh thyme
Kosher all-purpose flour, plus 2 tablespoons
1 tablespoon ground cumin
2 eggs
4 strips bacon
2 tablespoons chopped fresh parsley leaves

Slice the steak into 4 pieces. Place each piece between 2 pieces of plastic wrap and pound thin, about 1/4-inch thick. Place the pieces in a shallow bowl and pour over 1 cup buttermilk, 1 teaspoon hot sauce, and thyme leaves; season with salt and pepper. Marinate for at least 2 hours or overnight.

In a shallow plate, season 2 cups flour with cumin, salt, and pepper. In another shallow plate lightly beat the eggs and add 1 cup buttermilk and 1 teaspoon hot sauce; season with salt and pepper. Remove the steaks from the marinade and shake off the excess buttermilk. Dredge in the flour, dip into the beaten egg mixture, and dredge again in the seasoned flour; set on plate to rest for a few minutes while you cook the bacon.

Slice the bacon into 1-inch pieces and place them into a large cold skillet. Set the skillet over medium heat and cook until the bacon is crisp. Drain the bacon on paper towels and reserve the fat in the skillet. Cook the steaks in the bacon fat over medium heat until they are golden brown on each side, about 10 minutes; set aside and keep warm.

Drain off all but about 2 tablespoons of the fat from the pan. Add 2 tablespoons flour and cook for about 1 minute breaking up any lumps. Slowly pour in the remaining cup of buttermilk stirring constantly to break up lumps. Cook for 5 minutes until thickened; season with salt and pepper and stir in the parsley. Place the steaks on plates and top with the gravy; garnish with bacon.

Chicken Fried Steak


4 tablespoons butter
2 lbs. beef round steak cut into four 8 ounce pieces
1 large egg beaten
1 cup bread crumbs
1/2 teaspoon kosher salt
1/4 teaspoon ground pepper fresh
2 tablespoons flour
1 cup milk


Heat skillet to medium temperature. Add the butter and melt. In a bowl, add the beaten egg. In another bowl, add the bread crumbs, salt and pepper. Dip steaks into egg and coat. Then dip the steak into the breadcrumb mixture. Place steaks into skillet and brown. Cooking time is 10 to 15 minutes per side. When cooked, place steaks on warm plate and cover with aluminum foil to keep warm. Add flour to pan drippings. You want the flour to become light brown. You want to stir in the milk until it becomes thick. Return steaks to gravy and let simmer for 5 minutes. Serve open face over soft white bread.

Chicken Fried Steak



1 (2 1/2 to 3 pound) round steak
1 (5 ounce) can evaporated milk
2 tablespoons green Tabasco sauce
1/2 teaspoon salt
2 cups all-purpose flour, divided
2 teaspoons paprika
3/4 teaspoon garlic powder
1 teaspoon each salt and cracked pepper
Vegetable oil

Trim steak and pound, if needed, to 1/2?inch thick; cut into 6 to 8 pieces.

Combine milk, Tabasco sauce and salt in a bowl. Measure 1 cup of flour into a bowl. Combine remaining flour, paprika, garlic powder, salt and pepper in another bowl. Dip steak into flour, into milk mixture, and then into seasoned flour. Set aside until all meat is coated.

Heat 1 or 2 inches of oil in a heavy fry pan. Fry meat until both sides are golden brown, about 2 minutes per side.

Drain on paper towels. Serve with cream gravy, mashed potatoes and biscuits.

Makes 6 to 8 servings.

Cream Gravy: Pour off all but 6 tablespoons of fat from fry pan; add 6 tablespoons flour into pan (use any leftover seasoned flour) and blend well. Gradually stir in 2 1/2 cups of milk. Cook and stir over
medium heat until thickened. Season with salt and pepper. Cover steak with gravy when served.

Makes 2 cups.

In the South, it's cream gravy, not cream sauce.

You know, I've never even bothered with a chicken fried steak recipe; I guess I assumed they existed, but it's one of those things you just throw together.