Monday, July 29, 2013

Recipe: Chicken Fried Steak with Cream Gravy

Chicken Fried Steak
with Cream Gravy. Served with mashed potatoes and garlic green beans.
Mr. Big Food used minute steaks.

An old Texas favorite. This one is adapted from “Crazy Sam Higgins.” As Sam and others have said—including the family’s father in Texas Chainsaw Massacre, Part II—“it’s the meat—don’t skimp on the meat!”


Serves 8-10

3 pound sirloin tip roast, cut into ½ inch slices
1-2 Tbsp salt
1 Tbsp distilled white vinegar
3 C flour
2 Tbsp freshly ground pepper
Vegetable oil (for deep frying)
Chopped parsley (for garnish)

Beat meat with spiked meat mallet to tenderize. Cut each slice crosswise into three pieces. Place slices in a large bowl and cover with water. Add salt and vinegar. Marinade two hours (or more). Combine flour and pepper in freezer bag. Add meat one piece at a time (do not pat dry) and shake to coat. Heat oil in electric frying pan to 350o. Add meat in batches (do not crowd) and fry until light brown. Drain on paper towels. Place meat on warm platter and tent with foil.



2 Tbsp flour
1 C milk
¼ tsp salt

For gravy, use 2 Tbsp oil from deep fryer and heat in skillet over medium heat. Add flour and cook, stirring, for 3 minutes. Remove from heat, and whisk in milk and stir in salt. Cook over medium heat, stirring, until thickened. Spoon over meat. Garnish with chopped parsley.

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