Basically take a cubed steak and dredge it in seasoned (use salt and plenty of black pepper) flour and egg a few times and then pan fry it in enough oil to cover the bottom of the skillet.
Use the drippings for gravy (a few tablespoons of flour, chicken stock, some milk). I sautéed some mushrooms in the oil first to make a mushroom gravy.
Pour this over the steak and a hill of mashed potatoes.
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| Not pretty, but tasty |
Dinner's ready.
3 comments:
OK. This is one of those things I can never bring myself to try. Down-home food from a place that wasn't home to me. I had never even heard of it until I was in my 30s. You make it sound good.
Yeah, it's not the down-home I grew up in either, but we've had it at restaurants and "usually" enjoyed it, although it can be tough and greasy in some places. Personally, I'd prefer the cubed steaks, if I have them at all, done like veal milanese or parmigiana. Use some nice Italian breadcrumbs and saute lightly in olive oil and butter. But once in a while Leon likes a chicken fried steak...
OH MAN, now you're talking my language. You know this is like the national dish of Texas, don't you? Every restaurant that's not a fast-food joint has this at the top of the menu. Fried crisp and crunchy on the outside, and melt-away tender on the inside, with plenty of pan gravy to go over it . . . you can't beat that with a stick. I tell you what.
Damn, Frank, now I'm raving hungry for a CFS and it's only 10:30 in the morning! Hope Leon enjoyed his, sure looks mighty good.
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