CHICKEN FRIED STEAK: Despite what its name suggests, chicken fried steak
is actually made with cube steak, which is a cut of beef (most often tenderized top round or top sirloin). Battered and fried, it's delicious
when smothered in creamy gravy and is also known as "country fried steak"
in some regions of the US.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Best Chicken Fried Steak
Categories: Beef, Vegetables, Chilies, Sauces
Yield: 4 servings

MMMMM--------------------------STEAKS--------------------------------
4 Cube steaks
2 c Buttermilk
3 lg Eggs
2 ts Hot sauce
1 ts Worcestershire sauce
1 c A-P flour
1/2 c Cornstarch
2 ts Salt
1 ts Garlic powder
1/2 ts Pepper
3/4 ts Cayenne
5 c Oil; for frying

MMMMM---------------------------GRAVY--------------------------------
1/4 c Fine chopped shallots or
- onions
1 ts Minced garlic
3 tb A-P flour
1/2 c Milk
1 1/2 c Chicken or beef stock
pn Cayenne
Salt & pepper
Ground pepper & parsley;
- garnish (opt)

FOR THE STEAKS: To a large bowl, whisk together
buttermilk, eggs, hot sauce and Worcestershire sauce.

To another bowl, whisk together flour, cornstarch, salt,
garlic powder, pepper, and cayenne.

Submerge steaks to buttermilk and marinate for at least
1 hour. (2 hours preferred.)

Dip steaks, one at a time, into seasoned flour mixture
coating each side then back into marinade then back into
seasoned flour then finally place on a baking sheet.
Place in the refrigerator for 15 minutes.

Add oil to cast iron skillet or frying pan and heat oven
medium high heat. Also preheat oven to 250 degrees.

Once oil is hot and ready, fry each steak on each side
until golden brown. Drain on paper towels then place
steaks on parchment covered baking sheets and put in the
oven while you make the gravy.

FOR THE GRAVY: Add 1/4 cup of the oil from frying to a
saute pan over medium.

Add in shallots or onions and garlic and cook for 2
minutes while stirring.

Next stir in flour and cook creating a roux (think a
delicious light brown color). Cook until browned (but
not burned).

Stir in milk and stock and turn heat up to high heat
until boiling then turn heat down to medium low and
allow to thicken until it coats the back of a spoon.

Turn off heat and spoon gravy on top of steaks. Sprinkle
with ground pepper and parsley and serve hot with mashed
potatoes if you prefer.

Servings: 4 servings

Author: Jocelyn Delk Adams

RECIPE FROM: https://grandbaby-cakes.com

Uncle Dirty Dave's Archives

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... After the avocado mousse, I have avoided green desserts.
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