For the Foodies – Chicken Fried Steak

Chicken Fried Steak

I was given a Fannie Farmer Cookbook for Christmas of 1990 from my Grandma Kress. It has seen it’s time and was a wonderful help for me learning to cook when I was first married. It started to show its age a few years ago, so I put it in “storage”. A few weeks back, while at Goodwill, I found a copy like mine and picked it up, so now I am back to using my favorite cookbook. Here is a recipe I found and used last night:

Chicken Fried Steak

1 lbs top round steak (I used cubbed steak)

1 C plus 3 T flour

Salt and freshly ground pepper

3 T vegetable shortening

1 large onion, coarsely chopped

1- C milk

Cut the steak into 4 to 6 serving pieces. Pound 1/4 C flour into the steaks using a meat pounder or the rim of a sturdy plate. Pound in as much flour as you can until the steaks are saturated and quite thin. Sprinkle generously with salt and pepper.

Heat the shortening in a large skillet over high heat. Cook the steaks very quickly, about 2-3 minutes on each side, until golden brown. Remove to a platter and keep warm.

Remove all but 2 T of fat. Add the onion and saute, over medium heat, for about 2 minutes, or until soft. Stir the remaining flour into the onion, continuing to stir, and let it cook for 2 or 3 minutes. Slowly add the milk, constantly stirring, and cook until the gravy is thickened. Serve with mashed potatoes.

This recipe served our little family of 4.

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