Directions: |
Directions:In a large fry pan, saute the onions in 2 TBSP of hot oil. When they are golden brown and caramalized, take them from the pan and set them aside.
Cut your top-round steak into four pieces. Pound beef with a meat tenderizer until flattened and almost doubled in size. Place flour in a large bowl and season with salt and pepper to taste. Mix eggs in another large bowl with milk. Take piece of tenderized beef and coat in flour. Dip coated beef into egg mixture and then dip back into flour again. Heat on medium enough canola oil to fill halfway up the sides of a cast iron skillet. When a drop of water makes the oil sizzle, it's ready for frying. Take the coated beef and place it in the skillet. When the "red meat juice" starts bubbling out of the top of the steak (about three to four minutes) gently turn it over with a long fork (using a spatula can cause the oil to splash out of the skillet). Cook another five minutes and then take the chicken-fried steak out of the pan and drain on a paper towel lined plate. Repeat the process for the remaining cutlets. And while you're frying the others, you can keep the cooked steaks warm in the oven. |
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Notes: |
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Notes: Chicken Fried Steak was a creation of early German settlers in Texas. They could only afford cheap cuts of beef and this was their way to make it palatable.
Last night I wanted to make a good CFS. I had gotten tenderized steaks from the store, so thankfully got to forego the pounding-while-raw-meat-flies-around-the-room part. I combined two recipes. The main of it was from a Texan who learned at his father's side how to make a good CFS. I sautéed the onions (only about a 1/4 of one since you know our "allergy" to onions.) I then made the steaks per the directions, minus the pan full of oil. I did use oil, it was only enough to cover the bottom.
After I was done frying the steaks, I took the drippings and the sautéed onions and made them into a cream gravy: 1/2 c. flour, salt to taste, and milk (once again, I never measure, so hard to say how much). Morgan scarffed the whole thing down and later, when we said the gravy was full of onions, he was amazed. Miraculous! We'll be doing this recipe again. Four tenderized cutlets was enough for us-- We ended up with 1 1/2 left over.
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