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Title: Chicken Fried Steak Dupree
Categories: Beef Dupree
Yield: 7 Servings
| : | 2/3 | c flour |
| : | 1 | ts salt |
| : | Freshly ground black pepper |
: 2 lb top round or chuck steak -- : cut 3 to 2 inch : thick : 2 eggs : 2 TB cream : 1/2 c vegetable oil : 2 c saltine cracker crumbs -- : rolled fine : 1 onion -- sliced : 1/2 c cream : 2 c chicken broth : 1 ds Worcestershire sauce -- : optional : 1 ds Hot Sauce -- optional
Mix 1/2 cup of the flour, the salt, and pepper together. Pound the mixture into both sides of the meat with the edge of a heavy plate or mallet. Cut the meat into serving pieces. Beat eggs together with the cream. Heat the oil in a heavy cast iron skillet over moderately high heat. Reserve 3 tablespoons of the flour. Dredge the steaks in the remainder of the flour, dip in the egg mixture, and then into the cracker crumbs. Place the steaks in the hot oil and brown well. Turn and brown other side. Reduce heat to medium, cover the skillet, and cook for 15 to 20 minutes, turning occasionally, until the steaks are cooked through and tender. Chicken fried steak should be well done, but not dry. Remove the steaks from the skillet and drain on brown paper bags. Keep warm. Add the onion slices to the pan and saute quickly. Pour off all but 3 tablespoons of the fat in the skillet and stir in the 3 tablespoons reserved flour. Stir to incorporate any particles on the bottom of the pan and! ! cook for 1 to 2 minutes. Stir in the cream, then the chicken broth. Season the gravy with Worcestershire and hot sauce. Slice the meat across the grain and top with the gravy. Yield: 6 to 8 servings
Recipe By : Nathalie Dupree, Cooks, TVFN, 1996 Family Dinner
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