Recipe: Chicken-Fried Steak Recipe

Liz, Welcome to the South!

CHICKEN-FRIED STEAK

Pound 1-1/2 pounds beef top round steak 1/4 inch thick; cut in serving-size pieces. Mix 1 beaten egg and 1 tablespoon milk. Dip meat in egg, then in 1 cup finely crushed saltine crackers. In skillet brown meat in 1/4 cup cooking oil; turn once. Cover; cook over low heat 45 to 60 minutes. Serves 6

From Better Homes and Gardens Heritage Cook Book


COUNTRY-FRIED STEAK

1-1/2 to 2 lbs. boneless round steak
1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoon vegetable oil
2 small onions, sliced
1 cup water
1/4 cup all-purpose flour
3/4 cup milk
1/4 cup brewed coffee
2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper

Trim excess fat from steak; pound steak to 1/4-inch thickness using a meat mallet. Cut into serving pieces.
Combine 1/3 cup flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Dredge steak in flour mixture; lightly pound floured steak. Cook steak in hot oil in skillet until browned, turning steak once. Add sliced onion and water; cover, reduce heat, and simmer 30 minutes or until tender. Remove steak, reserving drippings in skillet.
Add 1/4 cup flour to drippings in skillet, stirring until smooth. Cook until browned, stirring constantly. Gradually add milk and coffee; cook over medium heat, stirring constantly, until thickened. Stir in last 3 ingredients. Serve steak with gravy. Yield: 4 to 6 servings.

From The Southern Living Cookbook