August 29, 2009

Country Fried Steak Recipe

An old Southern favorite, Country Fried Steak is easy to make and so delicious. The term "Chicken Fried Steak" is often used interchangeably with country fried steak and they are simular but actually different. Country fried steak is usually dredged in a flour coating, then fried in either a white or brown gravy. Country fried steak is popular in Alabama, Mississippi, Georgia, Lousisana, Tennessee and the Carolina's.

Chicken fried steak is generally deep fried similar to fried chicken and always served with a white gravy. Chicken fried steak was made popular in Texas and is a favorite in neighboring states.
* 1 pound round steak, cut into 4 portions, pounded to tenderize
* 1/2 cup all-purpose flour
* 1/8 teaspoon black pepper
* salt
* 2/3 cup buttermilk
* 1 cup cracker meal or crushed saltine crackers
* 3 tablespoons cooking (vegetable) oil
* 1 can (10 3/4 ounces) condensed cream of mushroom soup
* 1 cup milk

1. Combine flour and pepper in a shallow bowl or pie plate.
2. Pour buttermilk into a second shallow bowl.
3. Put cracker meal into a third shallow bowl.
4. Sprinkle steaks with salt; dredge in the flour, dip into the buttermilk, then coat well with the cracker crumbs, pressing with hands if necessary to help crumbs adhere.
5. Place cooking oil in a large skillet over medium-high heat.
6. Cook steaks for about 3 minutes on each side, or until nicely browned and cooked through. Drain off most of the excess fat, leaving the dregs, or browned bits.
7. To make gravy, add soup and milk to the skillet drippings with the steaks; stirring and scraping up browned bits from the bottom of the skillet. Continue cooking, stirring constantly, until mixture comes to a boil. Serve steaks with the hot, creamy gravy.

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