Subj : 10/25 Nat'l C.F.S. Day 1
To   : All
From : Dave Drum
Date : Fri Oct 24 2025 16:41:09

October 26: National Chicken Fried Steak Day

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kathy Pitts' Chicken Fried Steak #2
 Categories: Beef, Sauces, Breads
      Yield: 4 Servings
 
      4    (6 oz ea) round steaks
           Flour
           +=SEASONED WITH=+
           Salt, pepper, garlic powder
      1 lg Egg
           +=BEATEN WITH=+
      2 tb Water
           Milk
           Oil or lard for frying
 
  I use a method of tenderising the meat passed on to me by
  my father, who made great CFS. First score the exterior of
  the meat with a tiny, diamond-shaped pattern (like you'd
  use to score the fat on a ham, but make the diamonds only
  about 1/4" (6mm) long. Do this on both sides of the meat.
  
  Then beat the steaks very well with a meat pounder (they
  should be almost falling apart). Dip first in the flour,
  then in the egg, and again in the flour. For a really
  crisp crust, dip again in the egg, and the flour.
  
  Heat the oil in a large frying pan (the oil should be to a
  depth of 1/4" (6mm) or so). Fry the steaks in the oil
  until nicely browned. Remove and keep warm.
  
  Drain all but 3 Tbsp of oil from the pan, being sure to
  leave the crusty bits on the bottom in the pan. Add 3
  Tbsp. of flour (leftover from breading the meat), and stir
  to make a white roux.
  
  Whisk in 1 1/2 to 2 cups of milk, and stir until the
  mixture loses its floury taste. Season to taste with salt
  and a generous amount of black pepper (the pepper flavor
  is important in this dish).
  
  Serve the gravy over the meat and with mashed potatoes.
  
  UDD Notes: I generally serve garlic or garlic and cheese
  mashed potatoes under the pepper gravy.
  
  Kathy Pitts in Bryan, TX
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Are duck gribenes called quacklings?
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