{"id":220,"date":"2008-05-05T13:01:55","date_gmt":"2008-05-05T17:01:55","guid":{"rendered":"http:\/\/thisfoodthing.wordpress.com\/2008\/05\/05\/country-fried-steak-aka-chicken-fried-steak\/"},"modified":"2008-05-05T13:01:55","modified_gmt":"2008-05-05T17:01:55","slug":"country-fried-steak-aka-chicken-fried-steak","status":"publish","type":"post","link":"http:\/\/thisfoodthing.com\/index.php\/2008\/05\/05\/country-fried-steak-aka-chicken-fried-steak\/","title":{"rendered":"Country Fried Steak ( aka Chicken Fried Steak )"},"content":{"rendered":"

This is a slightly different country fried steak recipe, in that it uses crushed crackers, instead of just flour\/egg.  This is the way my mother and her family always made this recipe.  <\/p>\n

To make it more traditional, just leave out the crackers, but still double dip the steaks in the egg\/flour.  <\/p>\n

Don’t forget to serve this with mashed potatoes!!! <\/p>\n

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Country Fried Steak (aka Chicken Fried Steak)<\/h2>\n<\/p>\n

2 Pounds Beef Bottom Round Steak (or ‘Cube’ steak if you prefer)
kosher salt
Pepper
1\/2 cup flour
3 eggs, beaten
1 sleeve of crushed saltine crackers
1\/4 cup vegetable oil
2 cups chicken stock or broth
1\/2 cup milk
1\/2 teaspoon thyme <\/p>\n

Heat your oven to 250F <\/p>\n

Place the flour in one dish, and the beaten egg in another dish.  Dip the steak into the egg, allow to drip excess off for a moment, and then dredge the steak in the flour, shaking off any excess.  Allow to sit for 5-10 minutes, and then re-dip the steak in the egg and then into the crushed crackers, making sure the crackers stick well.  Do this for all the pieces of steak you have.    Allow to sit for about 10 minutes before cooking. <\/p>\n

Cover just the bottom of your skillet, and heat to medium-high.  Once the oil is hot enough, add in the steak.  Don’t over crowd here — the steak won’t cook evenly if the pan is crowded.  Leave about 1\/4 inch between the pieces.  Cook each steak until golden brown – about 4 minutes per side.  Move the steaks to either a plate or a wire rack that has been placed in the oven.  Now repeat with the remaining steaks. <\/p>\n

Once all the steaks are done, whisk in the rest of the vegetable oil (about 1 tablespoon), and then quickly whisk in 3 tablespoons of flour (you can use the leftover flour from dredging the steaks).  Add the chicken broth, and whisk until the gravy comes to a boil.  Once it has come to a boil, add the milk and thyme, and whisk again until the gravy coats the back of a spoon.  Salt & pepper to taste.  Serve with the steaks. <\/p>\n

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Your choice here is to use either bottom round steak, or cube steak — either will work here just fine.  Usually, if you are on a budget, you can get cube steak much cheaper. <\/p>\n

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About the crushed crackers — you’ll want these in pretty small pieces, so they stick well to the steak.  You can  use your favorite cracker — Ritz, or Saltines are what I usually use, though. <\/p>\n<\/blockquote>\n","protected":false},"excerpt":{"rendered":"

This is a slightly different country fried steak recipe, in that it uses crushed crackers, instead of just flour\/egg.  This is the way my mother and her family always made this recipe.  To make it more traditional, just leave out … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[],"tags":[57,100,128,166,20,358],"class_list":["post-220","post","type-post","status-publish","format-standard","hentry","tag-beef","tag-chicken-fried-steak","tag-country-fried-steak","tag-fried-steak","tag-meats-beef-poultry-fish","tag-steak"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/posts\/220","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/comments?post=220"}],"version-history":[{"count":0,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/posts\/220\/revisions"}],"wp:attachment":[{"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/media?parent=220"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/categories?post=220"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/tags?post=220"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}