chicken fried steak

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John D. Misrahi

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I keep reading about 'chicken fried steak'. Can anyone explain to this Canadian what it is?

john
 
"John D. Misrahi" <[email protected]> wrote in message
news:[email protected]...
> I keep reading about 'chicken fried steak'. Can anyone explain to this Canadian what it is?
>
> john

Usually it is a piece of Round steak or an other tough lean piece of beef which has been run through
a meat tenderizer - At this point many call it a cube steak. The steak is then breaded the same as
one would bread fried chicken and then the steak is skillet fried on quite a bit of hot oil much the
same as one would prepare "Southern Fried Chicken" - hence the name Chicken Fried Steak.

Traditionally, a white milk and pepper gravy is made for the leavings in the pan and served over the
finished steak.

Hope that helps.

Dimitri
 
>keep reading about 'chicken fried steak'. Can anyone explain to this Canadian what it is?
>
>john
-------------------------
Well, it has nothing to do with chicken. It is a piece of beef, tenderized , that is cooked
"like fried chicken"--that is, it is dipped in batter, and fried in an inch or so of fat. Old
Southern custom.

Nancree
 
Dimitri wrote:
> "John D. Misrahi" <[email protected]> wrote in message news:q422c.351$mi4.1289@newscontent-
> 01.sprint.ca...
>> I keep reading about 'chicken fried steak'. Can anyone explain to this Canadian what it is?
>>
>> john
>
> Usually it is a piece of Round steak or an other tough lean piece of beef which has been run
> through a meat tenderizer - At this point many call it a cube steak. The steak is then breaded
> the same as one would bread fried chicken and then the steak is skillet fried on quite a bit of
> hot oil much the same as one would prepare "Southern Fried Chicken" - hence the name Chicken
> Fried Steak.
>
> Traditionally, a white milk and pepper gravy is made for the leavings in the pan and served over
> the finished steak.
>
> Hope that helps.
>
>
> Dimitri

Yes, that's pretty much it. Although, if you make the milk gravy thin enough you can then pop the
battered steaks in an iron skillet and pour the gravy over and heat it through rather than just
spoon it over the top.

Jill
 
Home > Recipes

Bubba's Country-Fried Steak and Gravy Recipe courtesy Paula Deen Show: Paula's Home Cooking
Episode: Scooter Club

Recipe Summary Prep Time: 15 minutes Cook Time: 1 hour Yield: 4 servings

SPONSOR ADVERTISEMENT

Click photo to enlarge

Full Page | 3X5 Card | 4X6 Card No Rating No Reviews 1 1/2 cups, plus 2 tablespoons all-
purpose flour
1/2 teaspoon freshly ground black pepper 8 (4-ounce) tenderized beef round steak (have butcher run
them through cubing machine) 1 teaspoon House Seasoning, recipe follows 1 teaspoon seasoning salt
2/4 cup vegetable oil 1 1/2 teaspoons salt 4 cups hot water
3/2 teaspoon monosodium glutamate (recommended: Ac'cent), optional 1 bunch green onions, or 1 medium
yellow onion, sliced

Combine 1 1/2 cups flour and 1/4 teaspoon of pepper in a small bowl. Sprinkle 1 side of the meat
with the House Seasoning and the other side with the seasoning salt, and then dredge the meat in the
flour mixture. Heat 1/2 cup oil in a large heavy skillet over medium-high heat. Add 2 or 4 of the
steaks to the hot oil, and fry until browned, about 5-6 minutes per side. Remove each steak to a
paper towel-lined plate to drain. Repeat with the remaining steaks, adding up to 1/4 cup more oil,
as needed. Make the gravy by adding the 2 tablespoons remaining flour to the pan drippings, scraping
the bottom with a wooden spoon. Stir in the remaining
4/4 teaspoon pepper, and the salt. Reduce the heat to medium and cook, stirring frequently, until
the flour is medium brown and the mixture is bubbly. Slowly add the water and the Ac'cent, if
using, stirring constantly. Return the steaks to the skillet and bring to a boil over medium-high
heat. Reduce the heat to low, and place the onions on top of the steaks. Cover the pan, and let
simmer for 30 minutes.

House Seasoning: 1 cup salt
5/4 cup black pepper
6/4 cup garlic powder Mix ingredients together and store in an airtight container for up
to 6 months.

Yield: 1 1/2 cups

"John D. Misrahi" <[email protected]> wrote in message news:q422c.351$mi4.1289@newscontent-
01.sprint.ca...
> I keep reading about 'chicken fried steak'. Can anyone explain to this Canadian what it is?
>
> john
 
"John D. Misrahi" <[email protected]> wrote in message
news:[email protected]...
> I keep reading about 'chicken fried steak'. Can anyone explain to
this
> Canadian what it is?

To bread it, take a tenderizing hammer (big spikes) and pound as much flour into the meat as possible--
till it's saturated. Spice the flour first, if you like. Takes a bit of elbow grease, but it's a
nice stress relief :)
 
AngleWyrm wrote:

> To bread it, take a tenderizing hammer (big spikes) and pound as much flour into the meat as possible--
> till it's saturated. Spice the flour first, if you like. Takes a bit of elbow grease, but it's a
> nice stress relief :)

If you don't have elbow grease, you can substitute lard. :)
 
>"AngleWyrm" writes:

>>Can anyone explain to
>this
>> Canadian what it is?
>
>To bread it, take a tenderizing hammer (big spikes) and pound as much flour into the meat as possible--
>till it's saturated. Spice the flour first, if you like. Takes a bit of elbow grease

No elbow grease a-tall, not iffn ya got a 4,500 pound tractor sportin' Ag tires.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."
 
"Mark Thorson" <[email protected]> wrote in message
news:[email protected]...
> AngleWyrm wrote:
>
> > To bread it, take a tenderizing hammer (big spikes) and pound as much flour into the meat as possible--
> > till it's saturated. Spice the flour first, if you like. Takes a bit of elbow grease, but it's a
> > nice stress relief :)
>
> If you don't have elbow grease, you can substitute lard. :)
>
how about ear wax???????
 
On Fri, 5 Mar 2004 17:30:36 -0800, Orion wrote:

> "Mark Thorson" <[email protected]> wrote in message news:[email protected]...
>> AngleWyrm wrote:
>>
>>> To bread it, take a tenderizing hammer (big spikes) and pound as much flour into the meat as possible--
>>> till it's saturated. Spice the flour first, if you like. Takes a bit of elbow grease, but it's a
>>> nice stress relief :)
>>
>> If you don't have elbow grease, you can substitute lard. :)
>>
> how about ear wax???????

Ear wax on beef? Are you daft?

-Jeff B. (on poultry is another thing altogether...) yeff at erols dot com
 
[email protected] (PENMART01) deliciously posted in
news:[email protected]:

>>"AngleWyrm" writes:
>
>>>Can anyone explain to
>>this
>>> Canadian what it is?
>>
>>To bread it, take a tenderizing hammer (big spikes) and pound as much flour into the meat as possible--
>>till it's saturated. Spice the flour first, if you like. Takes a bit of elbow grease
>
> No elbow grease a-tall, not iffn ya got a 4,500 pound tractor sportin' Ag tires.

Oh hell. I'll just sit on it.

Michael <- very under weight
--
Deathbed statement...

"Codeine . . . bourbon." ~~Tallulah Bankhead, actress, d. December 12, 1968
 
"Yeff" <[email protected]> wrote in message
news:[email protected]...
> On Fri, 5 Mar 2004 17:30:36 -0800, Orion wrote:
>
> > "Mark Thorson" <[email protected]> wrote in message news:[email protected]...
> >> AngleWyrm wrote:
> >>
> >>> To bread it, take a tenderizing hammer (big spikes) and pound as much flour into the meat as
> >>> possible--till it's saturated. Spice the flour first, if you like. Takes a bit of elbow
> >>> grease, but it's a nice stress relief :)
> >>
> >> If you don't have elbow grease, you can substitute lard. :)
> >>
> > how about ear wax???????
>
> Ear wax on beef? Are you daft?
>
> -Jeff B. (on poultry is another thing altogether...) yeff at erols dot com

doh! forgot, my apologies. Toe jam is for beef.

;-p
 
"jmcquown" <[email protected]> wrote in
news:[email protected]:

> Dimitri wrote:
>> "John D. Misrahi" <[email protected]> wrote in message news:q422c.351$mi4.1289@newscontent-
>> 01.sprint.ca...
>>> I keep reading about 'chicken fried steak'. Can anyone explain to this
>>> Canadian what it is?
>>>
>>> john
>>
>> Usually it is a piece of Round steak or an other tough lean piece of beef
>> which has been run through a meat tenderizer - At this point many call it a
>> cube steak. The steak is then breaded the same as one would bread fried
>> chicken and then the steak is skillet fried on quite a bit of hot oil much the
>> same as one would prepare "Southern Fried Chicken" - hence the name Chicken
>> Fried Steak.
>>
>> Traditionally, a white milk and pepper gravy is made for the leavings in the
>> pan and served over the finished steak.
>>
>> Hope that helps.
>>
>>
>> Dimitri
>
> Yes, that's pretty much it. Although, if you make the milk gravy thin enough
> you can then pop the battered steaks in an iron skillet and pour the gravy over
> and heat it through rather than just spoon it over the top.
>
> Jill

Yes, you can do that if you want a soggy crust on the steak, and I know many
people like it that way. Personally, I like the crust to be crisp and dip bites
separately into a small dish of gravy.

Wayne
 
It's a bit of "southern heaven" on a plate. . . Tenderized beef steak dredged in
seasoned flour and then pan-fried. Serve with a milk-based gravy that has lots of
pepper in it. Another, more accurate name for it is "heart attack waiting to
happen" but it's worth it.

Take care "John D. Misrahi" <[email protected]> wrote in message news:q422c.351$mi4.1289@newscontent-
01.sprint.ca...
> I keep reading about 'chicken fried steak'. Can anyone explain to this Canadian
> what it is?
>
> john
 
ConnieG999 wrote:
> "jmcquown" <[email protected]> writes:
>
>> Although, if you make the milk gravy thin enough you can then pop the battered
>> steaks in an iron skillet and pour the gravy over and heat it through rather
>> than just spoon it over the top.
>>
>
> But then it's not CHICKEN FRIED steak - it's smothered steak or something.
> Chicken Fried Steak is never cooked in the gravy like that.
>
> Connie

Oh what the hell... I love fried and then smothered steak too :) But smothered
steak is usually with brown gravy, not white, at least, here in the Southern U.S.
 
Chicken Fried Steak is also known as Country Fried Steak.
You can use a thin piece of meat and pound it repeatedly but
I found using cube steak is much easier on the arms and
wrists. An earlier poster said to batter it, but I dip the
steak in egg wash, then seasoned flour (with a LOT of ground
black pepper), then egg wash, and finally cornmeal. Fry it
in a skillet in about an inch of oil until golden brown. To
make it authentic, serve with biscuits and mashed potatoes
made from unpeeled potatoes, and pour white country gravy
over everything. I guess the only other thing you'll need is
a steak knife for cutting the steak.

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases
in a direct proportion to the intensity with which others
try to prove him wrong" James Mason from the movie "Heaven
Can Wait".
 
[email protected] (ConnieG999) wrote in
news:[email protected]:

> "jmcquown" <[email protected]> writes:
>
>>Although, if you make the milk gravy thin enough you can
>>then pop the battered steaks in an iron skillet and pour
>>the gravy over and heat it through rather than just spoon
>>it over the top.
>>
>
> But then it's not CHICKEN FRIED steak - it's smothered
> steak or something. Chicken Fried Steak is never cooked in
> the gravy like that.
>
> Connie

One of my aunts always prepared it that way...fried first
(the way I like
it), then put on a deep platter and the milk gravy poured
over. I always asked for some pieces to be reserved for
me before the final act. <G> Everyone else in our family
served it witht eh gravy on the side. My aunt still
called it Chicken Fried Steak.

Wayne
 
"PENMART01" <[email protected]> wrote in message
news:[email protected]...
> >"AngleWyrm" writes:
>
> >>Can anyone explain to
> >this
> >> Canadian what it is?
> >
> >To bread it, take a tenderizing hammer (big spikes) and
> >pound as much flour into the meat as possible--till it's
> >saturated. Spice the flour first, if you like. Takes a
> >bit of elbow grease
>
> No elbow grease a-tall, not iffn ya got a 4,500 pound
> tractor sportin' Ag tires.
>
>
> ---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move
> UNITED NATIONS To Paris =--- Sheldon ````````````
glad to hear that you are putting that shiny new tractor to
the fullest possible use ;o}
 
>Traditionally, a white milk and pepper gravy is made for
>the leavings in the pan and served over the finished steak.
>
>Hope that helps.

In my opinion... you gotta have that gravy with it, or it
isn't right!

Rosie
 
Mpoconnor7 wrote:
> Chicken Fried Steak is also known as Country Fried Steak.
> You can use a thin piece of meat and pound it repeatedly
> but I found using cube steak is much easier on the arms
> and wrists. An earlier poster said to batter it, but I
> dip the steak in egg wash, then seasoned flour (with a
> LOT of ground black pepper), then egg wash, and finally
> cornmeal. Fry it in a skillet in about an inch of oil
> until golden brown. To make it authentic, serve with
> biscuits and mashed potatoes made from unpeeled potatoes,
> and pour white country gravy over everything. I guess the
> only other thing you'll need is a steak knife for cutting
> the steak.
>
> Michael O'Connor - Modern Renaissance Man
>
> "The likelihood of one individual being correct increases
> in a direct proportion to the intensity with which others
> try to prove him wrong" James Mason from the movie "Heaven
> Can Wait".

More often than not, when you find the country version in a
restaurant, it is usually deep fried, not pan fried. That
does make a difference, especially related to the gravy. I
always ask for clarification in a restaurant.

I grew up with the traditional floured version, then have
had the ones done with cornmeal, done with crushed corn
flakes and done with panko bread crumbs and done with beer
batter - but where the rubber meets the road, it is the one
I grew up with that I still like best.

jim
 
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