Chicken Fried Steak Dupree

* Exported from MasterCook *

Chicken Fried Steak Dupree

Recipe By : Nathalie Dupree, Cooks, TVFN, 1996 Family Dinner
Serving Size : 7 Preparation Time :0:30
Categories : Beef Dupree

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup flour
1 teaspoon salt
Freshly ground black pepper
2 pounds top round or chuck steak -- cut 3 to 2 inch
thick
2 eggs
2 tablespoons cream
1/2 cup vegetable oil
2 cups saltine cracker crumbs -- rolled fine
1 onion -- sliced
1/2 cup cream
2 cups chicken broth
1 Dash Worcestershire sauce -- optional
1 Dash 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


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