Recipe by SAMME
"Easy to make and a favorite of my family. Excellent with french fries and a salad!!"
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salt and pepper to taste
1 1/2 cups
all-purpose flour for coating
Whether you cut this into strips or leave it whole, the trick to a tender round steak for chicken fried steak is to really pound it out. What I've been doing for years (thanks to a very old Fannie Farmer cookbook) is to pound a small amount of flour into both sides of the meat (but pound it out really, really well). Then season as you wish. We like more seasoned food so I use more salt and pepper. Everyone will have a different opinion on the seasoning, so do what tastes good to you. For a heavier coating, double dip your steaks in the egg and flour. For a lighter coating just dip once.
It's a good basic recipe but definitely needs a little personalization to make it more exciting. I recommend adding the salt & pepper (and any other spices you'll be using) onto the meat before pounding it, the flavor comes through much better that way. I'm also considering adding a splash of Worcestershire sauce to the coating mixture next time I make them. I will be making them again though... they are much better than the pre-made kind with processed beef product.
My husband and kids love this recipe. I don't use eggs when coating the steak. I do use a little seasoning salt in my flour bag and dip the steak in water first. I also cook this on a higher heat. It is more tender when it is cooked faster.
We just made these and I had to tell you they are great.. The only modifications I did was added some garlic. I think next time i will marinade my beef for a little bit after tenderizing it.. Will definately make again..
I think this recipe is a good start to your steak fingers, but I always add additional spices and herbs to everything I make. This recipe is no exception to that rule. I add Monterey grill seasoning and let my meat soak in milk for a few hours so it tenderizes before breading. I also pound it with a meat mallet before cutting into strips.
What a disappointment! My son, 12, and I usually enjoy cooking together. We decided to try this recipe. While the prepping was fun, it was sooo tasteless, my husband couldn't even swallow it! I tried adding gravy, honey, anything I could think of to dip it into, and finally ended up dipping it into the disposal. Oh well, better luck next time...
Not bad, but not good. I would definitely use another type of meat. I love a good country fried steak dish, but this didn't cut it for me. I found a really good country fried steak recipe on this site that i would definitely recommend. It was called Chicken Fried Steak (it was great).
i always add instant sidekicks potatoe dry flakes to my breading mixture...tastes great
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 253
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