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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (896g) Recipe makes 2 servings The following items or measurements are not included below: beef cutlet drippings |
||
| Calories 918 | ||
| Calories from Fat 267 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 29.7g | 45% | |
| Saturated Fat 14.7g | 73% | |
| Monounsaturated Fat 10.2g | ||
| Polyunsaturated Fat 2.2g | ||
| Trans Fat 1.3g | ||
| Cholesterol 289mg | 96% | |
| Sodium 943mg | 39% | |
| Potassium 1311mg | 37% | |
| Total Carbohydrate 119.3g | 39% | |
| Dietary Fiber 3.2g | 12% | |
| Sugars 12.5g | ||
| Protein 41.7g | 83% | |
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Broken Spoke's Chicken-Fried Steak
By: Miss Annie
Jul 17, 2002
Chicken-Fried Steak is so 'Texas', and the Austin dance hall has one of the best in the state. One of the old traditional ways to tenderize the beef was to pound the "heck" out of it with a Coke bottle or saucer. Rich, peppery gravy is a must for a successful chicken-fried steak. I recommend a round steak, pounded into tender submission by hand rather than machine-tenderized cube steaks.
SERVES 2
Ingredients
- 2 large eggs
- 2 cups buttermilk
- salt
- pepper
- 1 cup flour
- 1 cup cracker meal
- 2 beef cutlet, hand-tenderized (3 oz. to 5 oz.)
- vegetable shortening
Cream Gravy
- 1/4 cup reserved dripping or 1/2 cup shortening
- 1/4 cup flour
- 1 quart milk
- salt
- pepper
Directions
1
Whip together egg, buttermilk, salt and pepper in a large bowl; set aside.2
Blend together flour and cracker meal in another bowl.3
Place cutlet in mixture, and cover both sides well.4
Submerge the cutlet in the egg batter; then place back in the flour mixture, patting both sides again evenly to coat.5
Melt shortening in a deep fryer (or cast-iron skillet), and heat to 325ºF.6
Place cutlet in fryer and fry until it floats and turns golden.7
Remove steak from fryer, drain well, reserving 1/2 cup drippings for gravy.8
To Make Cream Gravy: Place reserved drippings in a 10 inch cast-iron skillet, and heat until hot.9
Gradually add flour, and cook over low heat until mixture turns brown, stirring constantly to prevent scorching.10
Add remaining ingredients, and cook, stirring constantly, until thick.11
If gravy gets too thick, thin to desired consistency with water.12
Note: This recipe makes enough gravy for 4 steaks.
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Browse similar recipes by category
- Course > Lunch/Snacks
- Course > Main Dish
- Main Ingredient > Meat > Beef
- Cuisine > North American > United States > Southwestern
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > For 1 or 2
- Preparation > Technique > Deep Fry
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: SouthernOK
On Mar 19, 2009
My family and I loved the Chicken Fried Steak. It had great flavor. I didn't make the gravy only becuase I use a white pepper gravy that we all like. I do have a question, the crust didn't stay on for me. As soon as it hit the oil it would fall off. I'm not sure how to stop that from happening. I have to say the flavor reminded me of my mom's cooking, it was wonderful!
From: puppitypup
On Aug 5, 2007
The crust on this was absolutely perfect! I soaked the round steak in buttermilk for several hours, then patted them dry and pounded them. I seasoned the meat lightly with seasoning salt. I also added 1/2 t garlic salt, 1/2 t garlic pepper, 1/2 t onion pepper, 1/2 t paprika and 1/4 t pepper to the dry ingredients. My gravy didn't have quite enough flour, so I added a beef boullion cube. Then it was perfect! Thanks Miss Annie
From: Lisa Kaehn
On May 20, 2003
The chicken fried steak was out of this world, but I do believe there was a tpyo. on the Cream Gravy recipe. I tried the gravy recipe as printed above and both my husband and I were sick to our stomachs. I tried it again with equal amounts of grease and flour (1/4 cup each). This worked better for us and was just as tasty.
From: Kim D.
On Nov 4, 2002
OH MY! Miss Annie.... this is the BEST chicken fried steak recipe that I've tried so far! I think the secret is the cracker crumbs and I wouldn't change a thing! It's even better than my Mom's recipe... but don't tell her I said that! LOL I'll be using your recipe for many years to come! Thanks so much for sharing!
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