Difference between revisions of "Chicken-fried Steak"
RealRecipes (talk | contribs) m (1 revision) |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (4 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
== Description == | == Description == | ||
Next to Sunday chicken dinners, Chicken Fried Steak was the family favorite during the forties and fifties. Tougher cuts of steak that are pounded into tenderness, floured, and quickly fried bring forth a rich good flavor, especially with onions and milk gravy. | Next to Sunday chicken dinners, Chicken Fried Steak was the family favorite during the forties and fifties. Tougher cuts of steak that are pounded into tenderness, floured, and quickly fried bring forth a rich good flavor, especially with onions and milk gravy. | ||
| − | + | From "Catsrecipes Y-Group"<ref>"Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group</ref> | |
| − | * | + | * The Fannie Farmer Cookbook |
* Author: Marion Cunningham | * Author: Marion Cunningham | ||
* Typed By: Susan Godfrey <alexanderjamesmom@gmail.com> | * Typed By: Susan Godfrey <alexanderjamesmom@gmail.com> | ||
| Line 15: | Line 15: | ||
* 1½ cups [[milk]] | * 1½ cups [[milk]] | ||
| − | == | + | == Procedures == |
# Cut the steak into 4 to 6 serving pieces. | # Cut the steak into 4 to 6 serving pieces. | ||
# Pound ½ c flour into the steaks using a meat pounder or the rim of a sturdy plate. | # Pound ½ c flour into the steaks using a meat pounder or the rim of a sturdy plate. | ||
| Line 29: | Line 29: | ||
# Serve with mashed potatoes and pass the gravy. | # Serve with mashed potatoes and pass the gravy. | ||
| − | [[Category: | + | ==References== |
| + | <references/> | ||
| + | [[Category:North American cuisine]] | ||
| + | |||
[[Category:Beef round Recipes]] | [[Category:Beef round Recipes]] | ||
[[Category:Beef steak Recipes]] | [[Category:Beef steak Recipes]] | ||
[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
[[Category:Milk and cream Recipes]] | [[Category:Milk and cream Recipes]] | ||
Latest revision as of 10:45, 15 July 2012
Description
Next to Sunday chicken dinners, Chicken Fried Steak was the family favorite during the forties and fifties. Tougher cuts of steak that are pounded into tenderness, floured, and quickly fried bring forth a rich good flavor, especially with onions and milk gravy. From "Catsrecipes Y-Group"[1]
- The Fannie Farmer Cookbook
- Author: Marion Cunningham
- Typed By: Susan Godfrey <alexanderjamesmom@gmail.com>
- Serves 4 to 6
Ingredients
- 1½ lbs top round steak
- ½ cup + 3 tbsp flour
- salt and freshly ground pepper
- 3 tbsp vegetable shortening
- 1 large onion, coarsely chopped
- 1½ cups milk
Procedures
- Cut the steak into 4 to 6 serving pieces.
- Pound ½ c flour into the steaks using a meat pounder or the rim of a sturdy plate.
- Pound in as much flour as you can until the steaks are saturated and quite thin.
- Sprinkle generously with salt and pepper.
- Heat the shortening in a large skillet over high heat.
- Cook the steaks very quickly, about 2 – 3 minutes on each side, until golden brown.
- Remove to a platter and keep warm.
- Remove all but 2 tbsp of fat.
- Add the onion and sauté, over medium heat, for about 2 minutes, or until soft.
- Stir the remaining flour into the onion, continuing to stir, and let it cook for 2 or 3 minutes.
- Slowly add the milk, constantly stirring, and cook until the gravy is thickened.
- Serve with mashed potatoes and pass the gravy.
References
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
