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La Belle Cuisine
Chicken-Fried Steak and Cream Gravy
Glorious American Food
by Christopher Idone, 1985,
A Welcome Book, Random House
5 pounds top or bottom round of beef,
sliced 1/2 inch thick
3 cups milk
Salt and freshly milled black pepper
[We use Creole
5 cups all-purpose flour
2 eggs, lightly beaten
1 quart vegetable oil, for frying
2 cups heavy cream
Large cast-iron skillet
In a shallow dish, steep the sliced steak in 2 cups of the
milk for 1 hour.
Drain and dry with paper towels.
Season the meat with salt and pepper. Sprinkle lightly with 2
of the flour and pound 1/4 inch thick with a meat pounder.
In a shallow bowl, combine the eggs and the remaining cup of
Lightly dip the meat in the egg mixture.
Dredge in the remaining flour, reserving 2 tablespoons, and
dredge twice more, shaking away any excess.
In a large cast-iron skillet, pour in 1 inch of oil. Heat the
oil until hot and
fry the steak in batches until golden brown on each side.
(The oil will have
to be changed at least once for this amount of meat.)
Continue frying until
all the floured meat is cooked.
When the meat is cooked, pour off all but 1 tablespoon of the
oil. Off the heat, stir in 2 tablespoons flour and mix with the oil. Return
to low heat
and add the cream. Bring to a simmer, stirring constantly and
the browned bits that cling to the bottom of the pan, until the
cream gravy thickens. Season to taste with salt and pepper and serve hot.
Serves 8 to 10
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