Ingredients
2 lb round steak (1/2 thick)
2 egg, beaten
2 tbsp milk
2 cup cracker crumbs
1/4 cup shortening
1 salt, to taste
1 pepper, to taste
SOUTHERN GRAVY
1/2 cup beef instant bouillon
1 1/2 cup unsifted flour
1/2 tsp black pepper
3 tbsp drippings or margarine
1 3/4 cup milk or water
Directions
Cut steak into serving pieces. Pound steak thoroughly. Mix eggs and
milk. Dip meat into egg mixture, then into cracker crumbs. Brown,
slowly, on both sides in hot shortening. Season with salt and pepper
to taste. Cover tightly, and cook over very low heat 45 to 60 minutes
or until tender. Serve with Southern Gravy over steaks.
Gravy: Make ready mix by combining first 3 ingredients in medium
bowl. Store at room temperature in pint jar with tight fitting lid.
Shake before using.
Stir 1/4 cup ready mix into drippings. Cook and stir until brown.
(This is to cook the flour; do not burn it.) Add water or milk; stir
until thick and bouillon is dissolved.
Servings: 6 servings
Chicken-Fried Steak With Southern Gravy Recipe brought to you by Recipe Ideas
Categories: Chicken; Gravies; Meat; Poultry; Southern
The History of Recipes
We can follow the history of written recipes way back into the distant past, certainly as far as early Egypt, and maybe further still. In practice though, in the main part, these early cook books were just very basic pictorial instructions for preparing meals.
Later on, in The time of the romans around 25BC a man called Apicius assembled a number of documents detailing recipes prepared by wealthy Romans. He describes how the meals of wealthy Romans were split into appetizers, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the cooks of his times made use of many different spices and herbs, including a few that are still present in modern kitchens like bay, fennel and dill. For the decades that followed, the powerful families of Wesstern Europe competed to lay on the most extravagent meals, and as a result the best cooks and their recipe collections became highly prized. Notwithstanding that, it was during the nineteenth century that fine cooking and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collating, testing, and recording recipes to help cooks of their time. By the time we get to the 20th century, recipe books are highly popular mostly as a result of increased literacy, people having more leisure time and disposable income. |
We hope you enjoy this Chicken Fried Steak With Southern Gravy recipe.
