Ingredients:
- 2/3 cup flour
- 1 teaspoon salt
- freshly ground pepper
- 2 pounds top round steak, about 1/2" thick, tenderized
- 2 eggs
- 2 tablespoons cream
- 1/2 cup vegetable oil
- 2 cups saltine cracker crumbs, finely crushed
- 1 onion, sliced
- 1/2 cup heavy cream or whipping cream
- 1 3/4 cups chicken broth
- a few dashes Worcestershire sauce, optional
- a dash or a few hot sauce, optional
Preparation:
Mix 1/2 cup of flour with the salt and pepper. Pound the mixture into both sides of the meat with the edge of a heavy plate or mallet. Cut the meat into serving-size pieces. Beat the eggs together with the cream. Heat the oil in a heavy skillet over medium high heat. Reserve 3 tablespoons of the flour. Dredge the steaks in the remaining flour, dip in the egg mixture, and then into the cracker crumbs. Add to the hot oil. Brown the steaks well, turning to brown both sides. Reduce heat to medium, cover the skillet, and cook for 15 to 20 minutes, turning occasionally, until the steaks are cooked through and tender. the chicken-fried steak or country fried steaks should be well done, but not dry. Remove the steaks from the pan, and drain on paper towels or brown paper. Keep warm. Add the onion slices to the pan and sauté until tender. Remove onions and keep warm with steaks.
Pour off all but 3 tablespoons of the fat in the skillet; stir in 3
tablespoons of the flour. Stir well and scrape bottom of pan to loosen browned bits. Stir in the cream, then the
chicken broth. Season with Worcestershire and hot sauce. Top the meat with the gravy.
Serve with mashed potatoes, greens, and biscuits.
4 to 6 Servings
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