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Chicken Fried Steak
This is a truly down-home Texas classic!
Servings: Serves 4

4 beef cubed steaks
1 cup flour
1 tsp. salt
1 tsp. pepper
1 cup buttermilk
1 egg
1 tsp. chicken bouillon
2 tsp. dry mustard
vegetable oil for frying
4 Tbsp. flour
2-1/2 cups milk

Mix 1 cup flour, 1/2-tsp. salt and 1/2-tsp. pepper in a shallow dish.
In a second dish, mix the buttermilk, egg, mustard, and bouillon
with a whisk. Add 1/2-tsp. salt and 1/2-tsp. pepper.  Dip each steak
in the seasoned flour and shake off excess. Dip the floured steaks
into the buttermilk mixture and again into the flour. Shake off excess.
Heat 2-3 inches of vegetable oil in a frying pan over medium high heat
to 360F. Use a thermometer to check the temperature of the oil.

Carefully drop the steak into the hot oil and cook for 3-5 minutes on
each side until golden brown. Drain on clean paper towels and keep warm.

Pour all but 4 Tbsp. of oil from skillet. Over medium heat, whisk in 4
Tbsp. flour. Slowly add 2-1/2 cups of milk, stirring continuously.
Continue to stir until gravy thickens and just begins to boil.
Season with salt and black pepper to taste.


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