On 18 Jul 2006 15:54:23 -0700, "JL" > wrote:

>
>jmcquown wrote:
>> Bob Terwilliger wrote:
>> > Ginny replied:
>> >
>> >>> Flour steak. Brown over high flame. Remove from pan. Cook onions in
>> >>> same pan until soft. Remove from pan, leaving all fat and drippings
>> >>> in pan. Reduce heat to medium. Add 2 to 3 tablespoons flour (enough
>> >>> to make a thick paste); stir constantly until deep brown. Gradually
>> >>> add water (still stirring constantly) until consistency of thin
>> >>> gravy. Reduce heat to low. Season with salt and pepper. Stir in
>> >>> meat and onions. Spoon gravy over the top. Cook about 1 hour, or
>> >>> until tender, adding more water if needed. (Note: If desired,
>> >>> steaks may be seasoned with salt and pepper before coating.)
>> >>
>> >> In my little neck of NC where I grew up, this was served with Milk
>> >> gravy. Substitute milk for the water in the gravy.
>> >
>> > Why would you call it Country-FRIED Steak? It's clearly braised.
>> >
>> > Bob
>
>It there a differance between the 'country' fried steak and a 'chicken'
>fried steak? I use a meat mallet to tenderize and pound thin a nice
>slice of beef shoulder. Season with salt and pepper, dip in beaten egg
>yolk and then in seasoned bread crumbs and fry in chicken fat till
>done.
>
>I then use the chicken fat in the pan with any flavor added by frying
>the steak to make a gravy with, adding a roux, milk & etc. most often
>i serve this with mashed potatoes and fresh peas.
>
>I will prepare a boneless, skinless breasst of chicken much the same
>way, no pounding flat but diping in beaten egg yolk, sesaoned bread
>crumbs and then browning in oil just long enough to set up the out side
>coating of breading, i then put the breaded chicken in a pot of beef
>gravy and red wine and let simmer for about 20 minutes.
>
>Remove the chicken, stir the gravey and serve with potatoes and
>veggies.
>
>A half breast of chicken can be pounded flat, gently, treated the same
>way with egg yolk & bread crumbs as above and pan fried, though if i am
>going to pound flat a breast of chicken i like to add a slice of ham,
>and a nice slice of chese roll it up and dip in a thick frying batter
>and deep fry.
>---
>JL
>
>>
>> Because it was breaded and crispy fried first? It's really the gravy that
>> makes this dish. When I make it these days I *do* fry it crispy until
>> cooked through and then prepare the gravy separately. I have done it the
>> other way, however, sans onions, and I used milk (not water) after stirring
>> in the flour to make the gravy.
>>
>> Jill



Where my background is, chicken fried steak is done in a cast iron
skillet with maybe a half-inch of oil. Country fried is DEEP FREID -
doesn't look like it ever was in a pan.


jim