Chicken-fried or country-fried steak is usually made with round steak, tenderized then dipped in an egg and milk mixture, then dredged in seasoned flour or bread crumbs. The coated steak is then fried in hot fat until the coating is crispy and browned, much like fried chicken. A milk gravy is often made and served with the steak, along with mashed potatoes.
Country fried steak can also be made by coating the tenderized steaks with seasoned flour or crumbs.
Smothered steak, another version, is fried then simmered in gravy, which makes a tougher cut of meat even more tender.
According to The Dictionary of American Food and Drink by John Mariani, the term "chicken-fried steak" first appeared in print in the year 1952. It has long been a favorite dish in the South, Midwest, and the Southwest United States.
Country Fried Steak with Creamy Gravy This country fried steak is made with round steak or sirloin tip steak. Milk or light cream along with chicken broth make a tasty gravy.
Country-Fried Steak With Sweet Onion Gravy Caramelized onions and beef bouillon flavor make up the gravy for these fried steaks.
Country Fried Cube Steak with Gravy Tenderized cube steaks are dipped in buttermilk and cracker crumbs to make this easy country fried steak.
Annie's Texas Chicken Fried Steak Annie's chicken fried steaks are also made with cube steaks.
Cyndi's Country Fried Steak with Gravy Cyndi's fried steaks are made with tenderized round steak or cube steaks.
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