On Wed, 24 Nov 2004 08:54:35 -0500, Doe John >
wrote:

Chicken Fried Steak with Cream Gravy

This is how we do it in my part of Ohio. I think it is great with
rice. We make them about 3/8th inch thick x 3 inch wide x 6 inch long.
It fits well on a sourdough sub bun or you can have it naked with the
rice covered in gravy.......drool, drool! D!OH

This recipe calls for cube steaks, but good round steak that you have
asked the butcher to run through the tenderizer or that you have
tenderized yourself with a mallet (can be a real stress reliever) can
be even better. Smack em down to about 3/8th inch thick.

4 tenderized beef cutlets (known in as "cube steak") or 1 round steak,
with fat removed, that you've tenderized yourself (see above)
1 egg
1/4 cup milk
all-purpose flour
cooking oil or melted Crisco or even olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon white pepper

Beat together the egg and milk and set aside. Mix together the salt,
black pepper, paprika and white pepper and sprinkle on both sides of
beef cutlets.

Dredge the cutlets in the flour, shaking off the excess. Then dip each
cutlet in the egg/milk mixture, then back in the flour. (You're going
to get your hands messy here, so take your rings off.) Set cutlets
aside on a piece of waxed paper.

Heat the cooking oil in a large cast-iron or other heavy skillet over
medium-high heat for a few minutes. Oil should be about a half-inch
deep in the pan. Check the temperature with a drop of water; if it
pops and spits back at you, it's ready.

Use a long-handled fork, and carefully place each cutlet into the hot
oil.

Fry cutlets on both sides, turning once, until golden brown. Reduce
heat to low, cover and cook 4 or 5 minutes until cutlets are done
through.
Drain cutlets on paper towels.

Cream Gravy*

After the cutlets are removed from the pan, pour off all but about 2
tablespoons of oil, keeping as many as possible of the browned bits in
the pan. Heat the oil over medium heat until hot.

Sprinkle 3 tablespoons flour (use the left-over flour from the chicken
fried steak recipe (waste not -- want not) in the hot oil. Stir with a
wooden spoon, quickly, to brown the flour.

Gradually stir in 3/4 cup milk and 3/4 cup water, mixed together,
stirring constantly with the wooden spoon and mashing out any lumps.
Lower heat, and gravy will begin to thicken. Continue cooking and
stirring a few minutes until gravy reaches desired thickness. Check
seasonings and add more salt and pepper according to your taste.
--------------------------------------------------------------------------

* Note to Cream Gravy novices: Gravy-making is an inexact science.
Cream gravy is supposed to be thick, but if you think it's too thick,
add more liquid until you're satisfied with it.
(end)


>On a whim, I bought 4 lbs of chicken steak at the butchers. Looks like
>rib eye steak, but it isn't becasue when I asked for rib eye, the
>butcher told me they had club steak, which is rib eye, which is 50
>cents more expensive per pound than the chicken steak. I live in the
>northeast, so I don't know if this cut of meat is called chicken steak
>only where I live.What cut of meat is this? Very little of no fat, and
>has a membrane running down the middle.