Text 17890, 102 rader
Skriven 2007-07-12 09:33:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: C F S
=============
On 07-07-07 SEAN DENNIS Scribbled to IAN HOARE about nasty mero finks 

SD> IH> But why not just say "egg and breadcrumbed"? That's what it is. 

SD>I can tell you've never lived in the South.

SD>"Chicken" is a lot easier to say than "egg and breadcrumbed". <G>

SD>Besides, down here, that's how they fry chicken too, so it's simple
SD>enough to understand how the "steak" was fried.  Speaking of which:

SD>MMMMM----- Recipe via Meal-Master (tm) v8.06
SD> 
SD>      Title: Chicken Fried Steak
SD> Categories: Meats, Poultry
SD>      Yield: 6 Servings
SD> 
SD>    2/3 c  Flour
SD>      1 ts Salt
SD>           Freshly ground black pepper
SD>      2 lb Top round or chuck steak, --
SD>           Cut 3 to 2 inch thic

SD>  Recipe By     : NATHALIE DUPREE COOKS SHOW#ND7110

I've never seen CFS that was 3" thick. That's more like a young roast 
that has had obscene things done to it.

Here is the best-ever C F S recipe I own. It makes really good C F S - 
even if it is a lot of work.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Fried Steak (Kathy Pitts)
 Categories: Meats, Poultry
      Yield: 1 Recipe
 
           Text Only
 
  Begin with a good-sized hunk of round steak, the steak should be at
  least 1/2 inch thick.  Cut the steak into serving-sized pieces.
  
  Now the fun begins.  I use a method of tenderizing the meat passed on
  to me by my father, who made great CFS -- first, score the exterior
  of the meat with tiny, diamond-shaped patterns (like you'd use to
  score the fat on a ham, but make the diamonds only about 1/4 inch
  long.)  Do this to both sides of the meat.  Then pound the heck out
  of the meat using the heaviest implement you can find (a heavy
  saucer, the handle of a BIG knife or -- my personal favorite -- a
  clean claw hammer).
  
  The meat should be pounded until it almost, but not quite, gives up
  and falls to pieces.
  
  Now mix up a quantity of seasoned flour (salt, pepper, maybe some
  paprika and garlic powder).  Also beat a couple of whole eggs with a
  couple of tablespoons of water.
  
  Dip the pounded meat first in the flour, then in the egg, then back
  in the flour.  For a really crisp crust, dip again in the egg, and
  back in the flour (this is optional, but I almost always do it, to
  me, the crust is the best part of the dish).  Allow the breaded meat
  to sit for a few minutes to set up the breading.
  
  Melt some oil, bacon grease or lard in a heavy frying pan. Use enough
  to cover the pan to the depth of 1/4 inch.  When the fat is hot, but
  not smoking, place some of the meat in the pan.  Do not overcrowd,
  and do not allow the individual pieces of steak to touch.
  
  Cook on one side until nicely browned, turn and cook the second side.
  Remove the cooked steak to a warm place, and continue cooking the
  remainder until all is done.  Add more fat to the pan as needed.
  
  Add 2 Tbsp. of flour to every 2 Tbsp. of fat left in the pan (stir to
  scrape up the little browned, crispy bits that are sticking to the
  pan, too).  Cook this mixture briefly to get rid of the raw flour
  taste, but do not allow it to brown.  Stir in milk (about 1 cup to
  each 2 Tbsp. of flour) to make a gravy.  Season to taste with salt,
  black pepper (lots of black pepper), and serve gravy of the meat and
  the mashed potatoes you're going to serve on the side.
  
  Kathy in Bryan, TX

  Uncle Dirty Dave's Kitchen
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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