Chicken fried steak: Try a little tenderness

By Times staff writer
© St. Petersburg Times
published May 1, 2002

Chicken fried steak is a staple in diners in the South and Midwest and can easily be made at home.

Here's the key:

Pound the meat until it's less than 1/2 inch thick, which helps to tenderize the beef -- generally round steak.

There are many recipes for chicken fried steak, and one family's version is likely not to be duplicated by another's.

Serve it with mashed potatoes and milk-based country gravy, made in the pan after the meat is cooked, and green beans.

Chicken Fried Steak with Gravy

• 2/3 cup flour
• 1 teaspoon salt
• Freshly ground pepper
• 2 pounds top-round steak, pounded about 1/2-inch thick
• 2 eggs
• 2 tablespoons cream
• 1/2 cup vegetable oil
• 2 cups saltine cracker crumbs, crushed fine

For gravy:

• 1 onion, sliced
• 1/2 cup cream
• 2 cups chicken broth, approximately
• 1 dash Worcestershire Sauce, optional
• 1 dash hot sauce, optional

Mix 1/2 cup flour with the salt and pepper. Pound the mixture into both sides of the meat with the edge of a heavy plate or mallet. Cut the meat into serving-size pieces.

Beat the eggs together with the cream. Heat the oil in a heavy iron skillet over moderately high heat. Reserve 3 tablespoons of the flour. Dredge the steaks in the remainder of the flour, dip in the egg mixture and then into the cracker crumbs. Add to the hot oil. Brown the steaks well, turn and brown the other side. Reduce heat to medium, cover the skillet, and cook for 15 to 20 minutes, turning occasionally, until the steaks are cooked through and tender.

Remove the steaks from the pan, and drain on brown paper bags. Keep warm. Add the onion slices to the pan and saute quickly. Remove.

Pour off all but 3 tablespoons of the fat in the skillet, and stir in 3 tablespoons of the flour. Stir well to loosen and incorporate any particles in the bottom of the pan and cook for 1 to 2 minutes. Stir in the cream, then the chicken stock. Season with Worcestershire and hot sauce. Top the meat with the gravy.

Serves 4 to 6.

Source: www.southernfood.about.com

Ranch Round Steak

• 3 pounds round steak
• 1/4 cup flour
• 2 teaspoons dry mustard
• 1-1/2 teaspoons salt
• 1/8 teaspoon pepper
• 1/4 cup shortening
• 1/2 cup water
• 1 tablespoon Worcestershire sauce

Cut steak into serving-size pieces; trim away excess fat and pound to tenderize. Combine flour, dry mustard, salt and pepper; use to coat meat. Reserve remaining flour mixture. In skillet, brown meat, half at a time, on both sides in hot shortening. Push meat to one side; stir in reserved flour mixture. Combine water and Worcestershire sauce; stir into skillet mixture. Cook and stir until thickened and bubbly, reduce heat. Cover and simmer for about 1 hour or until meat is tender. Remove meat to platter. Skim excess fat from gravy. Drizzle gravy over meat and serve. Serves 8.

For more on chicken fried steak, see Dish

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