Chicken Fried Steak Dupree Recipe

Ingredients

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 Date: Wed, 9 Oct 1996 15:22:57
~0700 (P


Servings: 7 servings

 

 

Chicken Fried Steak Dupree Recipe brought to you by Recipe Ideas


Categories: Chicken; Meat; Poultry


The History of Recipes

We are able to follow the history of `recipes` way back into ancient history, at least as far back into recorded history as the Egyptians, and possibly even further. Interesting though that is, in the main part, these ancient records were just very simple pictorial instructions for preparing food.

The truth of the matter is, the oldest recipe found, according to experts are a few clay tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful.

Later on, in The time of the roman empire around 25BC a man called Apicius created a collection of scripts describing recipes prepared by the Romans. In his scrolls, he recounts how the meals were divided into starters, main meal and afters, a very modern way of dining. He also recounts how the ancient Romans made use of many herbs and spices, including a few that are still present in modern kitchens like bay, fennel and dill.

As we move on, we have a couple of interesting books from the 1300s ; a recipe book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the spicy food that we all know today, but rather accounts of the types of meals enjoyed by the upper classes of that time.

Later, in the fifteenth century, knights returning from the crusades brought us many foods, spices and herbs from the Middle-East, including spices such as rosemary and coriander. These new foods and tastes was responsible for an eruption in cookery books, the majority of which still exist in private libraries.

During the following few hundred years, the rich families of Europe competed with each other to offer the best banquets, and as a result chefs and their recipe collections became highly prized. However, it was during the 19th century the formal cooking and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collating, verifying, and recording recipes to allow everyone to enjoy them.

By the advent of the 20th century, cooking publications are in great demand, due to increased literacy, more spare time and disposable income.

The revolution that is television brought us TV cookery programs and the spin-off recipe books.

And that neatly brings us to the present day and the invention of the internet, permitting everyone to search through thousands of recipes like the ones you can find on our web site.

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