Ingredients
1 lb boneless beef cut into 4 serving p, ieces
1 cup flour, total
1 egg
1/4 cup milk
1 medium onion, chopped
1 cup chicken broth
1 cup heavy cream
2 tbsp fresh parsley chopped (or 2 tsp. d, ried)
1 veg. oil to fry steaks
Directions
Pound steaks to about 1/4" thickness. Rub both sides with salt,
pepper, paprika and garlic powder. Heat oil in a large skillet, oil
should be about 1/4" high. Beat egg and milk together in a bowl. In
another bowl, season the flour with salt, pepper, paprika, and garlic
powder. When the oil is hot, dredge the steaks in the flour, then in
the egg mixture, then back again in the flour. Place them
immediately in the skillet. Fry on both sides until golden brown.
Remove and set aside. Remove most of the oil from the skillet,
leaving behind the bits of meat etc. Reheat the oil and add the
onion. Cook until golden then add about 3 Tbsp. of flour, whisking
it in. Gradually whisk in the chicken broth scraping the bottom
well, add a little water if it is still too thick. Bring to boil then
add cream and parsley and cook another minute. Serve with mashed
potatoes, corn bread, or biscuits.
Servings: 4 servings
Another Chicken Fried Steak Recipe brought to you by Recipe Ideas
Categories: Chicken; Meat; Poultry
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions far back into the far past, at least as far back into history as ancient Egypt, and maybe further still. In practice though, mostly, these early cook books were just very simple pictorial recipes for preparing food.
Interestingly, the oldest recipe discovered, according to Professor Solomon Katz, is a collection of stone tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. As we move into The time of the romans 25BC a roman called Apicius created some documents describing recipes prepared by wealthy roman citizens. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvres, entrees and dessert, a style of dining still practiced today. Aspicius describes how the cooks of his times were skilled in the use of many herbs and spices, including a few that will be familiar to modern chefs like basil, rue and dill. Moving on, we find some recipe books which appeared in the 14th Century ; a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the curry that is popular today, but instead recipes for the types of meals on the menus of the nobility of the period. Later, in the 15th century, people returning from the crusades brought back many foods and herbs from the holy lands, including parsley and basil. The introduction of these new tastes created an outbreak in manuscripts on food, many of which are kept safe in private libraries. During the next few hundred years, the powerful and rich competed with each other to offer the most exotic meals, and consequentially the best cooks and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the 1800s that formal cookery and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, verifying, and publishing recipes to help cooks of their time. By the time we get to the twentieth century, cookbooks are in great demand, mostly as a result of better eduction, people having more leisure time and being a little richer. Like it or not, the introduction of TV gave us TV cookery programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, allowing everyone to access massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Another Chicken Fried Steak recipe.
