*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Friday, April 26, 2024 3:34 PM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Beef » Chicken Fried Steak Dupree
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Chicken Fried Steak Dupree recipe to your favorite Save to favorite   Discuss Chicken Fried Steak Dupree recipe Write a comment   Print Chicken Fried Steak Dupree recipe Print this recipe   Email Chicken Fried Steak Dupree recipe to friend Email this recipe
  Chicken Fried Steak Dupree
  Category: Beef
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 319
Ingredients:
***** Not Found *****
Instructions:
2/3 c flour
1 ts salt
: Freshly ground black pepper
2 lb top round or chuck steak --
: cut 3 to 2 inch
: thick
2 eggs
2 TB cream
1/2 c vegetable oil
2 c saltine cracker crumbs --
: rolled fine
1 onion -- sliced
1/2 c cream
2 c chicken broth
1 ds Worcestershire sauce --
: optional
1 ds Hot Sauce -- optional

Mix 1/2 cup of the flour, the salt, and pepper together. Pound the
mixture into both sides of the meat with the edge of a heavy plate or
mallet. Cut the meat into serving pieces. Beat eggs together with the
cream. Heat the oil in a heavy cast iron skillet over moderately high
heat. Reserve 3 tablespoons of the flour. Dredge the steaks in the
remainder of the flour, dip in the egg mixture, and then into the
cracker crumbs. Place the steaks in the hot oil and brown well. Turn
and brown other side. Reduce heat to medium, cover the skillet, and
cook for 15 to 20 minutes, turning occasionally, until the steaks are
cooked through and tender. Chicken fried steak should be well done,
but not dry. Remove the steaks from the skillet and drain on brown
paper bags. Keep warm. Add the onion slices to the pan and saute
quickly. Pour off all but 3 tablespoons of the fat in the skillet and
stir in the 3 tablespoons reserved flour. Stir to incorporate any
particles on the bottom of the pan and! ! cook for 1 to 2 minutes.
Stir in the cream, then the chicken broth. Season the gravy with
Worcestershire and hot sauce. Slice the meat across the grain and top
with the gravy. Yield: 6 to 8 servings

Recipe By : Nathalie Dupree, Cooks, TVFN, 1996 Family Dinner

From: Path Date: Wed, 9 Oct 1996 15:22:57
~0700 (P
Rate this recipe:  
Featured Recipe
» Flounder In Parchment
Category: Wild Game
Hits: 213
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com