Chicken-Fried Steak - Thank Texas!

It is not beyond me to "borrow" from the best! One of my bosses sent me the Copano Bay Press "Texas Reader" via email today and this little article was included, found it mouth watering and interesting and have decided it deserves to be passed along to chicken-fried steak lovers everywhere ... you know you always wondered about the origin of the tasty dish ... every time you stick a fork full in your mouth - right! ("This writer" is not me .. copied article verbatim AND "pounding the hell out of it" ... not only makes steak tender, it is good therapy!)

The Origins of a Texas Favorite

The origins of chicken-fried steak are shrouded in mystery thicker than the gravy that goes with it. The earliest reference this writer could find using that exact term is in a 1928 article on obesity in a railway employees bulletin. Obviously, the dish was being enjoyed long before that.

Most culinary historians trace the origin of our plate-eclipsing marvel to the Germans who came to Texas in the nineteenth century and brought with them recipes for Wiener Schnitzel. This dish consists of pounded veal coated with breadcrumbs and fried. (It has nothing to do with the Wienerschnitzel hotdog joints.)

Recipes for what we would all recognize as chicken fried steak were included in many southern cookbooks after the Civil War.

If you think about it, the chicken fried steak was almost inevitable in Texas. Even the best of cuts from those old longhorns required a really good set of teeth to enjoy. What was a cook to do with the tougher cuts? Pounding the hell out of it is a very Texan thing to do.

There are regional variations, even within Texas. The East Texas version is dipped in egg and then flour, similar to the way fried chicken is prepared. Central Texas uses bread crumbs rather than flour, showing its Weiner Schnitzel roots. Out West there is a version made without dipping the meat in egg, which likely had its origin which chuck wagon cooks on cattle drives.

Just who coined the term, 'chicken fried' remains a mystery...for now.

.... now for a tasty recipe for chicken-fried steak and milk gravy YUM:

1/2 cup all-purpose flour
1/2 teaspoon salt or to taste
Freshly ground black pepper
1 large egg
2 tablespoons water
3/4 cup buttermilk baking mix (such as Bisquick)
2 pounds bottom or top round steak (cut into four individual portions), pounded well to tenderize
1/3 cup vegetable oil
Milk Gravy (recipe follows)

Preheat oven to 150 degrees F.

In a shallow pan or plate, sift together flour, salt, and pepper.

In another shallow pan, combine egg and water.

In still another shallow pan, place baking mix. Coat steaks in flour mixture, dip in egg mixture, and then coat with baking mix.

In a large frying pan (cast-iron skillet) over medium-high heat, add vegetable oil and heat until a drop of water sizzles. Add coated steak pieces, in batches, and fry 4 to 5 minutes per side or until golden brown and thoroughly cooked (add additional vegetable oil if needed). Remove from pan and keep cooked steaks warm in preheated oven.

Pour off all but 2 tablespoons of the cooking oil. Put the frying pan back over the heat and make the Milk Gravy.

Milk Gravy Recipe:

2 tablespoons pan drippings
1 tablespoon all-purpose flour
2 cups milk, heavy cream, or evaporated milk, room temperature
Salt and freshly ground black pepper

In the same frying pan with 2 tablespoons pan drippings, over medium heat, sprinkle flour over the oil and blend with a wooden spoon or whisk until smooth. Whisking or stirring constantly, slowly pour in milk, cream or evaporated milk; continue stirring, scraping loose browned bits from the bottom and sides of skillet, until the gravy begins to boil and thicken. Season with salt and pepper to taste.

Reduce heat to low and simmer, stirring occasionally, 5 to 8 minutes or until gravy is thickened to the desired consistency and the flour has lost its raw, pasty taste.

Remove from pan and serve hot with the Chicken-Fried Steak.

Makes 4 servings

..... now go and enjoy yourself some chicken-fried steak, mashed taters, gravy and a veggie of your choice (I love corn all mixed in with my taters!)