This chicken fried steak recipe comes from German immigrants who settled in Texas. It soon became a Texas favorite, and to many a Yankee, is synonymous with Southern food.
Chicken fried steak uses tenderized round steak, an inexpensive, tough piece of meat. Dredged in a seasoned flour coating, then fried like chicken and topped with a cream gravy this dish has gained popularity in the south, Midwest and southwestern part of the country.
It is usually served with a vegetable and mashed potatoes.
1 (2 1/2 to 3 pound) round steak
1 (5 ounce) can evaporated milk
2 Tablespoons green Tabasco sauce
1/2 teaspoon salt
2 cups all-purpose flour, divided
2 teaspoons paprika
3/4 teaspoon garlic powder
1 teaspoon each salt and cracked pepper
1. Trim steak and pound, if needed, to 1/2-inch thick; cut into 6 to 8 pieces.
2. Combine milk, Tabasco sauce and salt in a bowl.
3. Measure 1 cup of flour into a bowl. Combine remaining flour, paprika, garlic powder, salt and pepper in another bowl.
4. Dip steak into flour, into milk mixture, and then into seasoned flour. Set aside until all meat is coated.
5. Heat 1 or 2 inches of oil in a heavy fry pan. Fry meat until both sides are golden brown, about 2 minutes per side.
6. Drain on paper towels. Serve with cream gravy, mashed potatoes and biscuits.
1. Pour off all but 6 tablespoons of fat from fry pan; add 6 tablespoons flour into pan (use any leftover seasoned flour) and blend well.
2. Gradually stir in 2 1/2 cups of milk. Cook and stir over medium heat until thickened. Season with salt and pepper. Cover steak with gravy when served.