Chicken Fried Steak

1 pound lean beef steaks
All-purpose flour
Salt and pepper to taste
Cornstarch (optional)
Vegetable oil
1 cube or 1 tablespoon beef bouillon
Water or Milk for gravy

 Thoroughly coat all pieces of beef with flour, using meat mallet to work flour into each piece, add more flour as needed, until steaks are well pounded.  Coat one more time with flour that has been seasoned with the salt and pepper.  Brown in medium-hot oil then set aside to drain while preparing gravy.  Stir a couple of tablespoons of cornstarch into the remaining drippings in the pan (or substitute flour if desired), blending over medium-high heat until the roux begins to darken.  Quickly add enough liquid to halfway fill the pan, stirring hard until roux is well blended with liquid, stirring in the bouillon until dissolved.  Return browned meat to the pan and allow to simmer in the gravy until tender, usually about 30 minutes.  Stir gently occasionally to prevent sticking.  This may be served over whipped potatoes or rice.

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