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Next to Sunday chicken dinners, Chicken Fried Steak was the family favorite during the forties and fifties. Tougher cuts of steak that are pounded into tenderness, floured, and quickly fried bring forth a rich good flavor, especially with onions and milk gravy.
- Contributed by Catsrecipes Y-Group
- Cookbook: The Fannie Farmer Cookbook
- Author: Marion Cunningham
- Typed By: Susan Godfrey <firstname.lastname@example.org>
- Serves 4 to 6
- 1½ lbs top round steak
- ½ cup + 3 tbsp flour
- salt and freshly ground pepper
- 3 tbsp vegetable shortening
- 1 large onion, coarsely chopped
- 1½ cups milk
- Cut the steak into 4 to 6 serving pieces.
- Pound ½ c flour into the steaks using a meat pounder or the rim of a sturdy plate.
- Pound in as much flour as you can until the steaks are saturated and quite thin.
- Sprinkle generously with salt and pepper.
- Heat the shortening in a large skillet over high heat.
- Cook the steaks very quickly, about 2 – 3 minutes on each side, until golden brown.
- Remove to a platter and keep warm.
- Remove all but 2 tbsp of fat.
- Add the onion and sauté, over medium heat, for about 2 minutes, or until soft.
- Stir the remaining flour into the onion, continuing to stir, and let it cook for 2 or 3 minutes.
- Slowly add the milk, constantly stirring, and cook until the gravy is thickened.
- Serve with mashed potatoes and pass the gravy.