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
Written cooking instructions as a concept can be observed back into the distant past, in fact as far into history as pharonic Egypt, and possibly even further. However, mostly, these old cook books were just primitive hieroglyphic recipes for preparing meals.
Moving our culinary historical trip onwards, there are some interesting books which were published in the 1300s - a book called `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these books have no connection with the spicy food that is popular today, but rather accounts of the types of meals prepared by the cooks of the nobility of that period. When we get to the 1900s, recipe publications were greatly in demand as a result of increased literacy, more free time and a general increase in wealth. |
We hope you enjoy this Chicken Fried Steak With Southern Gravy recipe.
