1 no ingredients
Directions
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
From: Path
~0700 (P
Servings: 7 servings
Chicken Fried Steak Dupree Recipe brought to you by Recipe Ideas
Categories: Chicken; Meat; Poultry
The History of Recipes
Recipes as a concept can be observed way back into ancient history, at least as far back into recorded history as pharonic Egypt, and quite possibly further than that. Interesting though that is, mostly, these old cookbooks were just very simple pictorial instructions for preparing meals.
Progressing into The time of the roman empire around 25BC a man called Apicius created a collection of scripts describing recipes enjoyed by wealthy Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the cooks of Roman times used many herbs and spices, including some that we all recognise such as thyme, fennel and parsley. Over the following few centuries, the rich families of Europe competed with each other to serve up the most extravagent banquests, and as a result the best cooks and their collection of recipes could command a high salary. However, it wasn`t until the 1800s that cookery and cookery books became really popular. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collating, verifying, and writing down popular recipes of the day. The arrival of TV brought us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to search through thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Chicken Fried Steak Dupree recipe.
