On Monday, September 7, 2020 at 12:16:44 PM UTC-5, Gary wrote:
>
> " wrote:
> >
> > If you can get your hands on it and pound the hell out of it with a
> > meat mallet it makes wonderful country fried steak. Not only do you
> > get a tender piece of meat but you get to work on your biceps and build
> > them up!!
>
> No offense but country fried steak is the one thing
> the south blew. Use country fried chicken. Don't
> screw up any steak that way.
>
No they didn't blow anything. Two completely different animals and two
completely different dishes. By your comment, I can see you've never eaten
bottom round steak turned into country fried steak.

Bottom round steak is as about as a tough piece of meat you can buy. As
Hank said in a previous post it would be good to re-sole your shoes. Quite
tough and very chewy. BUT once it is pounded to smithereens to make it
tender it is a heavenly piece meat to make this dish and the resulting
gravy. It's got to be pounded to make it fork tender, heavily seasoned,
and then fried. Then simmered low and slow for about an hour in the
gravy you made.

Chicken fried steak, no it's not chicken, it's the same cut of meat, gets
the same vigorous pounding. Only difference is it is fried with the crisp
crust intact and removed from the skillet. THEN gravy is made to be served
over the crispy meat.

Either dish just begs for mashed potatoes to go alongside with a spoonful
of the gravy on top of those spuds.