Friday, November 12, 2010
I was just going through one of Bill's cookbooks, You know, looking for something really good to eat. Whats better than beef? not much. Anyway here is one of his best dishes. He loved a good Chicken Fried Steak, Texas Style. He was always on the look out for the best. And he always said, had a CFS for lunch but wasn't as good as mine. So here is Bill's recipe.
Texas Chicken Fried Steak with Cream Gravy
It is hard to get much more Texan than Chicken Fried Steak. Instead of
buying cube steaks, buy 4 small round steaks and have the meat man
run them through the meat tenderizer a couple times. Round steak has
more flavor than other steaks and the process of tenderizing flattens
them so they cook uniformly.
4 Tenderized Beef Round Steaks 1 Egg
1/4 C. Milk All-purpose Flour
Melted Shortening or Lard
1/4 Tsp. Paprika (optional) Salt and Pepper to Taste
My mother taught me to tenderize steaks by dusting with flour and then pounding
the daylights out of them with the edge of a heavy plate or saucer.
Beat together the egg and milk and set aside. Mix together the salt, black
pepper, and paprika and sprinkle on both sides of beef cutlets.
Dredge the steaks in the flour, shaking off the excess. Then dip each
steak in the egg/milk mixture, then back in the flour. I put the breaded
steaks on a platter and allow them to rest a while.
Heat the shortening in a large cast-iron over medium-high heat for a few
minutes. Fat should be about a half-inch deep in the pan. Be sure it is
hot. Check by dropping a bit of the breading in the fat and listen for the
Place the steaks in the hot fat making sure you give them plenty room.
Fry in batches if necessary. Fry steaks on both sides, turning once, until
golden brown. I put my completed steaks on a cookie sheet and into the
oven for about 10 minutes at 300°.Serve with mashed potatoes and lots of cream gravy.