********CHICKEN FRIED STEAK
2 pkg. tenderized cube or round steak
1 c. whole milk
1 1/2 c. flour
2 tsp. salt
1 tbsp. black pepper
1 1/2 - 2 c. cooking oil
Good heavy skillet
I start heating my skillet first and when it gets warmed up (7 minutes), I add my cooking oil and let it heat also. While that is heating up, I get the steak ready, pound each steak with the side of a mallet or palm of your hand until very thin. Place steaks (2 at a time) in shallow dish containing milk. Next, mix the flour, salt and pepper in a shallow dish. Remove steak from milk, dredge in flour mixture, place into skillet and brown on both sides. Continue cooking until all steaks are cooked.
CREAM GRAVY:
1/3 c. hot steak drippings
1/4 c. flour
2 c. milk
Salt and pepper to taste
I use another skillet, let it get hot and add steak drippings, flour, salt and pepper. Stir with wire whisk until blended. Next add 2 cups milk, continuing to stir until gravy thickens. Serve with chicken fried steak and mashed potatoes.
*******HEAVENLY MASHED POTATOES
1 bag red potatoes 5 lb (or potatoe of choice)
3/4 of a 16 0z container of onion sour cream (give or take)
1/4 cup parsley (give or take)
1 stick salted butter (give or take)
3 tablespoons coarse black pepper (give or take)
2 tablespoons coarse kosher salt (give or take)
Leaving skins on the potatoes, wash them well. Large potatoes can be cut into quarters; smaller in halves. Bring a pot of salted water to a boil. Place potatoes in the ater and cook until fork tender. Strain water and leave potatoes in hot pot to dry.
Add the butter and sour cream.
Using a masher, blend all ingredients. Add parsley, salt, pepper; blend with masher. According to taste, mash to consistency desired. For creamiest potatoes, use a wand blender inserted in pot. Add more butter, sour cream, or spices to taste.
Serve as is or place potatoes in casserole dish and bake until top is golden brown and crunchy in a 425 degree oven.I need a good cube steak recipe. Or how do you cook cube steak? Do you fry them with flour or without flour?
I've made this Swiss steak recipe, and it's quite yummy:
***Swiss Steak***
1 round steak (approximately 1 1/2 pounds), see note
1 teaspoon garlic powder
Salt and pepper
All-purpose flour, for dusting
1/3 cup vegetable oil
2 cloves garlic, crushed
1 (14-1/2 ounce) can diced tomatoes
1 medium onion, cut into strips
1 medium bell pepper, cut into strips
Cut steak into serving-size pieces. Season, to taste, with garlic powder and salt and pepper. Dust meat with flour. In heavy skillet, brown both sides of meat in vegetable oil. Transfer to Dutch oven. Combine garlic, tomatoes, onion, bell pepper, and 1 tomato-can measure of water. Pour over steak and simmer over low heat until meat is tender, about 1 1/2 hours adding water, if necessary to keep meat partially covered. Season, to taste, with additional salt and pepper. Hint: Cook this in a slow-cooker, according to manufacturers instructions, on low for a most fabulous dinner. Low heat on a slow cooker is about 200 degrees F and high heat on a slow cooker is about 300 degrees F.
Note: to ensure tenderness, it is necessary to have the butcher run the round steak through a cuber.I need a good cube steak recipe. Or how do you cook cube steak? Do you fry them with flour or without flour?
Gracie's recipe is the only one I use. I swear by it. Its from http://www.texascooking.com/recipes/texa鈥?/a>
Best recipe for Chicken fried steak ever!
Here is my recipe for 6 servings:
6 large cube steak patties
1 1/2 cups House Autry Seafood Breader
1 can of Cream of Soup(whichever you prefer chicken, mushroom, celery)
1/3 cup water or milk
2 tbl. butter
Enough vegetable oil for pan frying
Heat the vegetable oil over medium-high heat until ripples appear.
Bread the cube steak patties with seafood breader(if you can't find the seafood breader then use flour mixed with a greek seasoning). Shake off excess.
Place patties in oil and fry for 5-6 on each side.
Remove patties and drain on a paper towel.
Pour out the oil and rinse pan. Add soup, milk/water, and butter to pan. Heat until butter is melted.
Add patties back to the soup mixture and coat. Simmer for 10 minutes.
Serve over rice or mashed potatoes.
*Make sure not to add any salt because the soups and breaders have plenty of salt in them.
I do not like cube steak, but my husband loves it browned and simmered in brown gravy until tender. I season the cube steak with garlic salt and pepper and roll it in flour, then place it in a skillet with just enough hot oil to brown it good on both side then I take it up and then add flour to the remaining hot oil,(if cube steak soaks up to much oil, you can add a little more to the pan) make sure your flour is, sifted or you use flour for gravies and sauces, such as Wondra, as this will keep it from clumping. Then I brown the flour turn heat down some to keep it from burning, then add a can of beef consomme. This gives the gravy a real rich flavor. Then simmer until tender.
I use cube steaks to make chicken fried steak (aka country fried steak). I roll them in seasoned flour, dip them in beaten egg and milk, roll them in cracker crumbs, brown them in oil, and let then cook a few minutes. I use the pan drippings to make the gravy.
I also use them for making Swiss steak.
Here are several different recipes for you to choose from:
http://www.cooks.com/rec/search?q=cube+s鈥?/a>
Cube Steak Milanese
The economical cube steak is elevated to new heights in this recipe. The salad, with chopped arugula, basil, tomatoes, onion and sharp Italian cheese, is the picture of summer simplicity; all it needs is olive oil and lemon to dress it.
4 plum tomatoes, seeded and chopped
1/2 cup diced red onion
1/2 teaspoon salt, divided
1 egg plus 1 egg white
1/2 cup plain dry breadcrumbs
1/4 cup grated Pecorino Romano or Parmesan cheese plus 1/4 cup shaved (see Tip), divided
2 tablespoons minced fresh parsley (optional)
1 pound cube steak, cut into 4 portions
1/2 teaspoon freshly ground pepper, divided
6 teaspoons extra-virgin olive oil, divided
4 cups baby arugula, chopped
3/4 cup thinly sliced fresh basil leaves
1 tablespoon fresh lemon juice, plus lemon wedges for garnish
Combine tomatoes, onion and 1/4 teaspoon salt in a large bowl.
Whisk egg and egg white in a shallow dish. Combine breadcrumbs, grated cheese and parsley (if using) in another shallow dish. Season steak with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Dip each piece into the egg, allowing excess to drip off into the dish, then dip in the breadcrumb mixture and turn to coat.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the steaks and cook until golden brown on the first side, about 3 minutes. Turn the steaks over, add 1 teaspoon oil and cook until the steaks are cooked through, 3 to 4 minutes more. Transfer to a plate; tent with foil to keep warm.
Add 1/4 cup shaved cheese to the tomato mixture. Add the remaining 1/4 teaspoon pepper, the remaining 3 teaspoons oil, arugula, basil and lemon juice; toss to combine. Serve the steaks on beds of the arugula-tomato salad. Garnish with lemon wedges.
Meat-Buying Tips:
Make sure that packaged meat isn't past its ';sell-by'; date and that there's not much moisture in the packaging.
Touch it if possible鈥攊t should be firm and not soft.
Look for bright red (not gray) meat. Vacuum-packed meat will be darker looking and should turn red as soon as it's exposed to air.
Use a vegetable peeler to shave hard Italian cheese, such as Parmesan or Pecorino Romano.
Take cube steak and put in a plastic bag and add meat tenderizer, onion/garlic powder, season salt and let it sit all day.
When ready to make diner take it out.
Take a meat tenderizer hammer and pound the pieces.
Then take an egg and a little milk mix together in a bowl
Italian flavored bread crumbs on a plate
Take each piece and dunk in egg/milk mixture then coat with the bread crumbs.
Spray a baking sheet, and place them on a baking sheet
Bake for approx. 15 min. check for your desired texture
By leaving in the refrigerator with the meat tenderizer for the day helps the cube steak to get really tender.
I usually serve with mashed potato and veggies.
I'm from Texas, and this is a favorite (some think its a necessity!)
Chicken Fried Steak with Cream Gravy
4 tenderized beef cutlets (known in supermarkets as ';cube steak';) OR 1 round steak, with fat removed, that you've tenderized yourself (see above)
1 egg
1/4 cup milk
all-purpose flour
cooking oil or melted Crisco庐
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon white pepper
Beat together the egg and milk and set aside. Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of beef cutlets.
Dredge the cutlets in the flour, shaking off the excess. Then dip each cutlet in the egg/milk mixture, then back in the flour. (You're going to get your hands messy here, so take your rings off.) Set cutlets aside on a piece of waxed paper.
Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. Check the temperature with a drop of water; if it pops and spits back at you, it's ready.
With a long-handled fork, carefully place each cutlet into the hot oil. Protect yourself (and your kitchen) from the popping grease that results. Fry cutlets on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 4 or 5 minutes until cutlets are done through. Drain cutlets on paper towels.
Cream Gravy
After the cutlets are removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.
Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried steak recipe) in the hot oil. Stir with a wooden spoon, quickly, to brown the flour.
Gradually stir in 3/4 cup milk and 3/4 cup water, mixed together, stirring constantly with the wooden spoon and mashing out any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired thickness. Check seasonings and add more salt and pepper according to your taste.
dry skin
