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This is the only Chicken fried steak recipe I've used since I found it in Southern Living years ago. Use as little or as much hot sauce as you want. I've been known to skip the first step but, believe me, the second tenderizing really will catch those odd little chewy places that escaped the butcher the first time, as well as thin it out. Of course, if you've got an agreeable butcher . . .
Units: US | Metric
Serving Size: 1 (242 g)
Servings Per Recipe: 4
The following items or measurements are not included:
beef cube steaks