Directions: |
Directions:• Take the cube steak and place in between two pieces of plastic wrap and pound out until only about 1/4" thick and thickness is even. You can cut the steaks in half if after being pounded out, they are too big OR you can make 'em Texas Style in which they are as big as your plate.
• Mix the flour and spices in one wide bowl and mix the eggs, milk, and Worcestershire in another wide bowl.
• Using a large frying pan, place about 1/4" of oil in the bottom and heat until clear and a bit of flour thrown in sizzles.
• Make an assembly line on the counter, next to the frying pan, with the flour, egg and plate of meat in a line.
• Place one steak in the flour to "dredge" and turn it over to dredge the other side. Then, place in the egg mixture and turn over to "wet" both sides; then back to the flour mixture and dredging on both sides once again. You want to really coat the meat at each stage, especially the last one, so that your breading will be thick.
• Place the meat in the hot oil, very carefully, always laying the side closest to you first and letting it fall away from you.
• Dredge another piece of meat and place in oil, repeat, until the pan is full with only one layer of meat. Cook on medium or maybe medium low.
• When the edges begin to turn brown, using tongs, turn meat over. Then cook again about the same time (usually 4-5 min, long enough to cook the meat since it's so thin but, if you find it's browned too fast and the meat didn't cook thoroughly, you can always put in the microwave for about 2 min and use a lower fire the next time you make it). Turn carefully so as not to take off the breading.
• Once all of the meat is done, remove the steaks and place on a paper towel on a plate just long enough to put more steaks in the pan. Then, move the steaks to a wire rack so the breading won't get soggy.
• After all meat is done and is draining/resting on the rack, you'll want to make the gravy.
• Take the burnt pieces out of the oil but it's ok to leave any other little pieces with about 2 Tbsp of the oil in the pan.
• Heat until the bits begin to sizzle and then add your flour, stirring the whole time, pretty quickly, until all of the oil is soaked up.
• Then, add the broth, just a little at a time, stirring in between so as to break up any lumps. Let it cook a little to thicken. Then, add the milk, a little at a time, stirring in between also. Once all of the milk is added, the gravy should be kind of thick but let it cook a few minutes longer to get really thick. Add your salt and pepper to taste. (if it takes a bit to get the food to the table and your gravy gets too thick, you can thin it out with a little more milk).
• Serve the steak with the gravy, mashed potatoes and some kind of green veggie for a true Texan meal (either green beans, collards, or fried okra). |
This recipe for CHICKEN FRIED STEAK-TEXAS STYLE is from