bad CFS meal :(
Theresa had never had chicken fried steak and I love it. She agreed to give it a try. I researched and saw this which gave me some good ideas.
So Monday we headed to Ideal to pick up supplies. grabbed some of their ground breakfast sausage, a big chunk of sirloin. Too much stuff going on to cook it till tonight. The sirloin was a bit aged when I got it monday. Forgot butter milk so picked it up at the mexi mart on the way home. It was strangely thick and lumpy and I noticed it expired today. Did not have enough milk so T ran and got some.
I took a bite and noticed a very distinct taste. The meat had turned. I did notice a slight stink when preparing it, it looked like crap, still I tredged on. I stopped T before she ate any, but the mashed taters and sausage gravy were pretty darn good. Gonna be a long time before I try it again. Our next thing to try is a grilled chicken oriental salad. Just trying to get the dressing figured out.
That is also what you can use to make biscuits and gravy. I would give the CFS another try. It looks like it’s prepared perfectly with an awesome breading, just the meat was bad. You can use a lesser quality cut of meat and pound it with a meat tenderizer to get rid of some of the toughness if’n you want. I bet it would be excellent.
Comment by Gene — June 28, 2007 @ 9:13 pm
Here’s my recipe, you’re welcome to try it.
CFS
1 lb. boneless beef steak (round or sirloin) **I used good quality minute steak from a rancher relative of mine**
1 cup flour
1 tsp. dry mustard
Salt and pepper to taste **I don’t cook with much salt but for this recipe I was liberal with it**
Pinch cayenne **I used more than a pinch**
Vegetable oil
Gravy:
2 tbs olive or canola oil
2 cups sliced fresh mushrooms
1 tbs flour
3/4 beef or veg. broth
1/3 cup dry red wine
1 tsp Worcestershire
1 tsp freshly ground black pepper
Salt to taste
Fill a shallow bowl with cold water.
In another shallow bowl combine flour, mustard, salt, pepper and cayenne. **You can also just put these dry ingredients in a plastic bag and coat the meat that way.**
Dip each piece of steak in water, then dredge in the flour mixture.
Repeat this process.
When all the steaks have been coated, place them on wax paper and place them in the freezer until solid (a couple of hours) to ensure the coating wont come off when frying.
About 15 minutes before you’re going to cook the steaks, make the gravy. **I was lazy and just used a couple of packets of country gravy rather than make it from scratch.**
Put oil in a hot skillet; add mushrooms and cook until tender (3-5 minutes), stirring
frequently. Stir in flour; allow to cook about 1 minute. Add broth, wine, Worcestershire and seasonings. Bring to a boil and reduce heat. Allow to simmer until thickened.
As the gravy is cooking, heat oil in a deep frying pan or to 350 degrees in a deep fryer.
Oil should be deep enough to cover steaks while frying. Drop steaks into oil and cook about 2 minutes on each side, if you need to turn them, or until golden brown on both sides. The
less you handle/turn/mess with the steaks, the less chance you have of knocking off the delicious coating. Drain on paper towels then place steaks on platter. Douse with the gravy and serve.
Comment by foxspit — June 28, 2007 @ 11:36 pm
Gary, you’re a fricking champ.
Comment by Gene — June 29, 2007 @ 7:54 am
sounds awesome. The wife cares not for mushrooms, but oooooooh man that sounds good.
Comment by beerorkid — June 29, 2007 @ 8:11 am
Thanks guys. These were indeed darn good, if I do say so myself, but I started out with some great quality minute steak. I haven’t tried it with sirloin. If I do, I think I would pound the sirloin down to about a quarter of an inch (that’s what she said) then coat it and cook it.
Comment by foxspit — June 29, 2007 @ 8:28 am
ahh nasty butter milk (whatever that is)
Perhaps that is the punishment for eating something that isn’t bacon?!!
BTW do you have “Tuborg Guld” in america???
Comment by doddo — June 29, 2007 @ 5:13 pm
I have not seen it round my Nebraska town. But according to their wikiipedia they are distributing globally.
Comment by beerorkid — June 29, 2007 @ 5:22 pm
it is the brew of metalheads =D
Comment by doddo — June 30, 2007 @ 4:42 am
Not sure if you want to make the dressing or not (Probably)…But I love Paul Newman’s asian inspired ginger salad dressing…good stuff!
Comment by khronic — June 30, 2007 @ 6:18 pm
we would like to make the dressing, but buying it would be much easier. Will check it out.
Thanks
Comment by beerorkid — June 30, 2007 @ 6:27 pm