[OT] Chicken fried steak gravy question

"Granby" wrote in message
...
Hey Lee, did you see the word "lard: in this recipe? I didn't know there
was a recipe left that actually used that word.
"dgk" wrote in message
...
On Mon, 12 Apr 2010 11:37:00 -0400, "Matthew"
wrote:

Country Fried Steak and Milk Gravy this makes 4 servings

(4 ounce) cube steaks

a.. 1/2 teaspoon salt, divided
a.. 1 3/4 teaspoons ground black pepper, divided
a.. 1 cup all-purpose flour
a.. 2 eggs, lightly beaten
a.. 1/4 cup lard
a.. 1 cup milk

Directions
1.. Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the
pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the
pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in
flour
again.
2.. Heat lard in a large, heavy skillet over medium-high heat. Fry
steaks
3 to 4 minutes on each side, or until golden brown. Drain on paper
towels.
3.. Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons
of
the dredging flour into oil. Cook over medium heat for 1 minute, scraping
up
any browned bits from the bottom of skillet. Gradually whisk in milk.
Cook,
stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add
1/4
teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite
peppery.




Chicken Fried Steak this makes 2 servings

Ingredients
a.. 1/2 pound (1/2 inch thick) boneless sirloin steak
b.. 1/4 cup all-purpose flour
c.. 1/4 cup seasoned bread crumbs
d.. 1 egg
e.. 2 teaspoons water
f.. 3 tablespoons canola oil
g.. COUNTRY GRAVY:
h.. 2 tablespoons all-purpose flour
i.. 1 1/4 cups 2% milk
j.. 1/4 teaspoon salt
k.. 1/4 teaspoon white pepper

Directions
1.. Flatten steak to 1/4-in. thickness. Cut into two serving-size
pieces.
Place flour and bread crumbs in separate shallow bowls. In another
shallow
bowl, beat egg and water. Coat steaks with flour, then dip into egg
mixture
and coat with crumbs.
2.. In a large skillet, cook steaks in oil over medium heat for 1-2
minutes on each side or until meat reaches desired doneness. Remove and
keep
warm.
3.. For gravy, stir flour into pan drippings until blended, loosening
browned bits. Gradually stir in milk. Bring to a boil over medium heat;
cook
and stir for 2 minutes or until thickened. Season with salt and pepper.
Serve with steaks


Oh Matthew you shouldn't have. I mean really shouldn't have. I'm on a
diet and got fat just looking at it. Imagine what's going to happen
when I make it.

"Matthew" wrote in message
g.com...

"dgk" wrote in message
...
On Mon, 12 Apr 2010 11:37:00 -0400, "Matthew"
wrote:

Country Fried Steak and Milk Gravy this makes 4 servings

(4 ounce) cube steaks

a.. 1/2 teaspoon salt, divided
a.. 1 3/4 teaspoons ground black pepper, divided
a.. 1 cup all-purpose flour
a.. 2 eggs, lightly beaten
a.. 1/4 cup lard
a.. 1 cup milk

Directions
1.. Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the
pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the
pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in
flour
again.


Cube steaks are good for this but lard! No! I use canola oil and only a few
tablespoonfuls. Enough to brown the flour-coated and beaten to death with a
mallet round steak. The meat can actually be simmered in the white gravy
after browning rather than served on top. I haven't done this in a long
time so I'll have to look for my recipe.

Jill

yes i did, my weakness, brings to mind that bacon dripping strainer my mom
used to have, man would i like to find one of those, Lee
"Granby" wrote in message
...
Hey Lee, did you see the word "lard: in this recipe? I didn't know there
was a recipe left that actually used that word.
"dgk" wrote in message
...
On Mon, 12 Apr 2010 11:37:00 -0400, "Matthew"
wrote:

Country Fried Steak and Milk Gravy this makes 4 servings

(4 ounce) cube steaks

a.. 1/2 teaspoon salt, divided
a.. 1 3/4 teaspoons ground black pepper, divided
a.. 1 cup all-purpose flour
a.. 2 eggs, lightly beaten
a.. 1/4 cup lard
a.. 1 cup milk

Directions
1.. Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the
pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the
pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in
flour
again.
2.. Heat lard in a large, heavy skillet over medium-high heat. Fry
steaks
3 to 4 minutes on each side, or until golden brown. Drain on paper
towels.
3.. Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons
of
the dredging flour into oil. Cook over medium heat for 1 minute, scraping
up
any browned bits from the bottom of skillet. Gradually whisk in milk.
Cook,
stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add
1/4
teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite
peppery.




Chicken Fried Steak this makes 2 servings

Ingredients
a.. 1/2 pound (1/2 inch thick) boneless sirloin steak
b.. 1/4 cup all-purpose flour
c.. 1/4 cup seasoned bread crumbs
d.. 1 egg
e.. 2 teaspoons water
f.. 3 tablespoons canola oil
g.. COUNTRY GRAVY:
h.. 2 tablespoons all-purpose flour
i.. 1 1/4 cups 2% milk
j.. 1/4 teaspoon salt
k.. 1/4 teaspoon white pepper

Directions
1.. Flatten steak to 1/4-in. thickness. Cut into two serving-size
pieces.
Place flour and bread crumbs in separate shallow bowls. In another
shallow
bowl, beat egg and water. Coat steaks with flour, then dip into egg
mixture
and coat with crumbs.
2.. In a large skillet, cook steaks in oil over medium heat for 1-2
minutes on each side or until meat reaches desired doneness. Remove and
keep
warm.
3.. For gravy, stir flour into pan drippings until blended, loosening
browned bits. Gradually stir in milk. Bring to a boil over medium heat;
cook
and stir for 2 minutes or until thickened. Season with salt and pepper.
Serve with steaks


Oh Matthew you shouldn't have. I mean really shouldn't have. I'm on a
diet and got fat just looking at it. Imagine what's going to happen
when I make it.

Let us not bash Lard. I am convinced that it, like sugar and a few other
things, used in moderation, is no more harmful to us than all the chemically
made stuff we are stuffing into ourselves.
"jmcquown" wrote in message
...
"Matthew" wrote in message
g.com...

"dgk" wrote in message
...
On Mon, 12 Apr 2010 11:37:00 -0400, "Matthew"
wrote:

Country Fried Steak and Milk Gravy this makes 4 servings

(4 ounce) cube steaks

a.. 1/2 teaspoon salt, divided
a.. 1 3/4 teaspoons ground black pepper, divided
a.. 1 cup all-purpose flour
a.. 2 eggs, lightly beaten
a.. 1/4 cup lard
a.. 1 cup milk

Directions
1.. Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the
pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the
pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in
flour
again.


Cube steaks are good for this but lard! No! I use canola oil and only a
few tablespoonfuls. Enough to brown the flour-coated and beaten to death
with a mallet round steak. The meat can actually be simmered in the white
gravy after browning rather than served on top. I haven't done this in a
long time so I'll have to look for my recipe.

Jill

my name is Lee, and my drug of choice is fat, Lee
"Granby" wrote in message
...
Let us not bash Lard. I am convinced that it, like sugar and a few other
things, used in moderation, is no more harmful to us than all the
chemically made stuff we are stuffing into ourselves.
"jmcquown" wrote in message
...
"Matthew" wrote in message
g.com...

"dgk" wrote in message
...
On Mon, 12 Apr 2010 11:37:00 -0400, "Matthew"
wrote:

Country Fried Steak and Milk Gravy this makes 4 servings

(4 ounce) cube steaks

a.. 1/2 teaspoon salt, divided
a.. 1 3/4 teaspoons ground black pepper, divided
a.. 1 cup all-purpose flour
a.. 2 eggs, lightly beaten
a.. 1/4 cup lard
a.. 1 cup milk

Directions
1.. Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the
pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the
pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in
flour
again.


Cube steaks are good for this but lard! No! I use canola oil and only a
few tablespoonfuls. Enough to brown the flour-coated and beaten to death
with a mallet round steak. The meat can actually be simmered in the
white gravy after browning rather than served on top. I haven't done
this in a long time so I'll have to look for my recipe.

Jill

Jill Do you know how old those recipe are. I responded to Dgk about how to
do it healthy ;-)

"jmcquown" wrote in message
...
"Matthew" wrote in message
g.com...

"dgk" wrote in message
...
On Mon, 12 Apr 2010 11:37:00 -0400, "Matthew"
wrote:

Country Fried Steak and Milk Gravy this makes 4 servings

(4 ounce) cube steaks

a.. 1/2 teaspoon salt, divided
a.. 1 3/4 teaspoons ground black pepper, divided
a.. 1 cup all-purpose flour
a.. 2 eggs, lightly beaten
a.. 1/4 cup lard
a.. 1 cup milk

Directions
1.. Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the
pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the
pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in
flour
again.


Cube steaks are good for this but lard! No! I use canola oil and only a
few tablespoonfuls. Enough to brown the flour-coated and beaten to death
with a mallet round steak. The meat can actually be simmered in the white
gravy after browning rather than served on top. I haven't done this in a
long time so I'll have to look for my recipe.

Jill

"Matthew" wrote in message
g.com...
Jill Do you know how old those recipe are. I responded to Dgk about how
to do it healthy ;-)

"jmcquown" wrote in message
...
"Matthew" wrote in message
g.com...

"dgk" wrote in message
...
On Mon, 12 Apr 2010 11:37:00 -0400, "Matthew"
wrote:

Country Fried Steak and Milk Gravy this makes 4 servings

(4 ounce) cube steaks

a.. 1/2 teaspoon salt, divided
a.. 1 3/4 teaspoons ground black pepper, divided
a.. 1 cup all-purpose flour
a.. 2 eggs, lightly beaten
a.. 1/4 cup lard
a.. 1 cup milk

Directions
1.. Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the
pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the
pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in
flour
again.


Cube steaks are good for this but lard! No! I use canola oil and only a
few tablespoonfuls. Enough to brown the flour-coated and beaten to death
with a mallet round steak. The meat can actually be simmered in the
white gravy after browning rather than served on top. I haven't done
this in a long time so I'll have to look for my recipe.

Jill



I'm a collector of "old recipes", Matthew. But CFS (Chicken or Country
Fried Steak) isn't something I grew up with. I only learned to love it
since moving to the southern US and eating it in restaurants. I've only
cooked it a few times and then never with lard! CFS is pan fried and the
gravy for CFS is a simple bechamel with lots of pepper.

Jill

"jmcquown" wrote in message
...
"Matthew" wrote in message
g.com...
Jill Do you know how old those recipe are. I responded to Dgk about how
to do it healthy ;-)

"jmcquown" wrote in message
...
"Matthew" wrote in message
g.com...

"dgk" wrote in message
...
On Mon, 12 Apr 2010 11:37:00 -0400, "Matthew"
wrote:

Country Fried Steak and Milk Gravy this makes 4 servings

(4 ounce) cube steaks

a.. 1/2 teaspoon salt, divided
a.. 1 3/4 teaspoons ground black pepper, divided
a.. 1 cup all-purpose flour
a.. 2 eggs, lightly beaten
a.. 1/4 cup lard
a.. 1 cup milk

Directions
1.. Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of
the
pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the
pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in
flour
again.


Cube steaks are good for this but lard! No! I use canola oil and only a
few tablespoonfuls. Enough to brown the flour-coated and beaten to
death with a mallet round steak. The meat can actually be simmered in
the white gravy after browning rather than served on top. I haven't
done this in a long time so I'll have to look for my recipe.

Jill



I'm a collector of "old recipes", Matthew. But CFS (Chicken or Country
Fried Steak) isn't something I grew up with. I only learned to love it
since moving to the southern US and eating it in restaurants. I've only
cooked it a few times and then never with lard! CFS is pan fried and the
gravy for CFS is a simple bechamel with lots of pepper.

Jill

I had the best of both worlds Kentucky is a northern state with southern
influence ;-)

refresh my memory? are you from ky or did you just grow up thre, Lee
"Matthew" wrote in message
g.com...

"jmcquown" wrote in message
...
"Matthew" wrote in message
g.com...
Jill Do you know how old those recipe are. I responded to Dgk about
how to do it healthy ;-)

"jmcquown" wrote in message
...
"Matthew" wrote in message
g.com...

"dgk" wrote in message
...
On Mon, 12 Apr 2010 11:37:00 -0400, "Matthew"
wrote:

Country Fried Steak and Milk Gravy this makes 4 servings

(4 ounce) cube steaks

a.. 1/2 teaspoon salt, divided
a.. 1 3/4 teaspoons ground black pepper, divided
a.. 1 cup all-purpose flour
a.. 2 eggs, lightly beaten
a.. 1/4 cup lard
a.. 1 cup milk

Directions
1.. Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of
the
pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of
the
pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in
flour
again.


Cube steaks are good for this but lard! No! I use canola oil and only a
few tablespoonfuls. Enough to brown the flour-coated and beaten to
death with a mallet round steak. The meat can actually be simmered in
the white gravy after browning rather than served on top. I haven't
done this in a long time so I'll have to look for my recipe.

Jill



I'm a collector of "old recipes", Matthew. But CFS (Chicken or Country
Fried Steak) isn't something I grew up with. I only learned to love it
since moving to the southern US and eating it in restaurants. I've only
cooked it a few times and then never with lard! CFS is pan fried and the
gravy for CFS is a simple bechamel with lots of pepper.

Jill

I had the best of both worlds Kentucky is a northern state with southern
influence ;-)

I was born in Hills of Kentucky spent many many years there Have been In
Florida for too dang long


"Stormmee" wrote in message
...
refresh my memory? are you from ky or did you just grow up thre, Lee
"Matthew" wrote in message
g.com...

"jmcquown" wrote in message
...
"Matthew" wrote in message
g.com...
Jill Do you know how old those recipe are. I responded to Dgk about
how to do it healthy ;-)

"jmcquown" wrote in message
...
"Matthew" wrote in message
g.com...

"dgk" wrote in message
...
On Mon, 12 Apr 2010 11:37:00 -0400, "Matthew"
wrote:

Country Fried Steak and Milk Gravy this makes 4 servings

(4 ounce) cube steaks

a.. 1/2 teaspoon salt, divided
a.. 1 3/4 teaspoons ground black pepper, divided
a.. 1 cup all-purpose flour
a.. 2 eggs, lightly beaten
a.. 1/4 cup lard
a.. 1 cup milk

Directions
1.. Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of
the
pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of
the
pepper. Dredge each steak in flour. Dip in beaten egg, then dredge
in flour
again.


Cube steaks are good for this but lard! No! I use canola oil and only
a few tablespoonfuls. Enough to brown the flour-coated and beaten to
death with a mallet round steak. The meat can actually be simmered in
the white gravy after browning rather than served on top. I haven't
done this in a long time so I'll have to look for my recipe.

Jill



I'm a collector of "old recipes", Matthew. But CFS (Chicken or Country
Fried Steak) isn't something I grew up with. I only learned to love it
since moving to the southern US and eating it in restaurants. I've only
cooked it a few times and then never with lard! CFS is pan fried and
the gravy for CFS is a simple bechamel with lots of pepper.

Jill

I had the best of both worlds Kentucky is a northern state with southern
influence ;-)