Country Fried Chicken Steak with Cream Gravy
photo by teresas
- Ready In:
- 2hrs 4mins
- 3 lbs sirloin tip roast, Cut into 1/2-inch thick slices
- 1 teaspoon salt, To Taste
- 1 tablespoon white vinegar, Distilled
- 3 cups unbleached flour
- 2 tablespoons pepper, Freshly Ground
- vegetable oil, For Deep Fry
- 2 tablespoons unbleached flour
- 1 cup milk
- 1⁄4 teaspoon salt
- 1 sprig parsley
- Pound the meat with a spiked meat mallet to tenderize.
- Cut each slice crosswise into 3 pieces.
- Place in a large bowl.
- Cover with water and add the salt and vinegar.
- Marinate for 2 hours.
- Combine the flour and pepper in a plastic bag and add the meat, (do not pat dry) 1 piece at a time, shaking to coat thoroughly.
- Heat the oil in the deep fryer or deep large skillet, over medium heat, to 350 degrees.
- Add the meat in batches (do not crowd) and fry until light brown, about 30 seconds per side.
- Drain the meat on paper towels and place it on a heated platter that has been tented with foil.
- For the gravy, pour off all but 2 Tbls of the oil in the skillet, leaving the browned bits.
- Heat over medium heat and add the flour, stirring and scraping up all of the browned bits for 3 minutes.
- Remove from the heat and gradually whisk in the milk.
- Stir in the salt and continue to whisk until thickened, about 1 minute.
- Serve over the steaks and garnish with parsley just before serving.
Questions & Replies
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I was very disappointed with this recipe. For starters, I heated my oil to 350, then added the prepared steak. The temperature given in this recipe was not nearly hot enough, as the steak in the first batch turned out soggy and greasy. I turned up the heat on the second batch, and though it was not soggy this time, it was still not very impressive. Besides that, 30 seconds per side was not nearly enough time to cook the meat. If I had taken it out after that little time, it would not have only been soggy, but bloody as well. I cooked mine 2 minutes per side. The reason I am giving 2 stars to this recipe, is because I have never been good at making cream gravy, and I am willing to give this recipe the benefit of the doubt on that, though I had to add several seasonings to make mine taste like more than pasty greasy flour. Proceed with caution on this one!
The meat was extremely tender and delicious, and the crust was extra crispy. Everyone loved it. It took some time to slice up and fry all the smaller pieces, but the size of the pieces made it so easy to dip in the gravy. It certainly took longer to cook than 30 seconds to get the crust nice and brown, but when it was brown the meat was perfect. Made for "Farm Cooking" Photo Tag.
This is the best country fried steak recipe that I have ever made. The vinegar is an old trick for tenderizing the meat. This recipe is almost exactly like the recipe printed in the 1993 edition of "America's Best Recipes", which is where I first found it and prepared it. The original recipe came from "Augusta Cooks for Company", a fund raiser cook book for Disabled Children and Adults in Georgia. My "northern" friends really love this recipe...they beg for more. This recipe calls for a little less salt, but otherwise it is a carbon copy. The original recipe calls for 1 tbsp of salt to soak the meat in with the vinegar. I find that the meat is more tender if you follow the original recipe. If you make this, prepare to enjoy it. It is the best Country Fried Steak around!
RECIPE SUBMITTED BY
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