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Tuesday, March 1, 2011

Chicken Fried Steak

The key to tender cube steak is buying a lean cut.  Our butcher at Cottonwood IGA, Ed Harmon, always uses lean round steak for cube steak.  There are many recipes for Chicken Fried Steak and if you are eating at a restaurant you will usually be given a choice of white or brown gravy.  This is another Southern comfort food.

                                                       Chicken Fried Steak

4 - 4 oz. cube steaks
1/4 tsp. salt
1/4 tsp. pepper
1 1/4 cups self-rising flour, divided
2 tsp. salt, divided
1 1/2 tsp. pepper, divided
4 3/4 cups milk, divided
2 large eggs
3 1/2 cups cooking oil

Sprinkle salt & pepper evenly over steaks, set aside.  Combine 1 cup flour, 1 tsp. salt, and 1/2 tsp. black pepper.  Whisk together 3/4 cup milk and eggs.  Dredge steaks in flour mixture, dip in milk mixture, and dredge again in flour mixture.  

Pour oil into a skillet.  Heat oil to 300 degrees.  Fry steaks for 10 minutes and then turn and fry for 5 more minutes or until golden brown.  It's time to turn the steak when you see juice oozing out of the the top.  

Carefully drain the hot oil, reserving 1 Tbsp. drippings in skillet.  Whisk together remaining 1/4 cup flour, 1 tsp. salt, 1 tsp. pepper, and 4 cups of milk.  Pour mixture into reserved drippings in skillet; cook over medium high heat, whisking constantly, 10 to 12 minutes, or until thickened.  Serve gravy with steaks and mashed potatoes.

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