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Add a photoServings: 7
Ingredients
- 2/3 c. Flour
- 1 tsp Salt Freshly grnd black pepper
- 2 lb Top round or possibly chuck steak, cut 3 to 2 inch Thick
- 2 x Large eggs
- 2 Tbsp. Cream
- 1/2 c. Vegetable oil
- 2 c. Saltine cracker crumbs, rolled fine
- 1 x Onion, sliced
- 1/2 c. Cream
- 2 c. Chicken broth
- 1 dsh Worcestershire sauce, optional
- 1 dsh Warm Sauce, optional
Directions
- Mix 1/2 c. of the flour, the salt, and pepper together. Lb. the mix into both sides of the meat with the edge of a heavy plate or possibly mallet. Cut the meat into serving pcs. Beat Large eggs together with the cream. Heat the oil in a heavy cast iron skillet over moderately high heat. Reserve 3 Tbsp. of the flour. Dredge the steaks in the remainder of the flour, dip in the egg mix, and then into the cracker crumbs. Place the steaks in the warm oil and brown well. Turn and brown other side. Reduce heat to medium, cover the skillet, and cook for 15 to 20 min, turning occasionally, till 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 hot. Add in the onion slices to the pan and saute/fry quickly. Pour off all but 3 Tbsp. of the fat in the skillet and stir in the 3 Tbsp. reserved flour. Stir to incorporate any particles on the bottom of the pan and!
- ! cook for 1 to 2 min. Stir in the cream, then the chicken broth.
- Season the gravy with Worcestershire and warm sauce. Slice the meat across the grain and top with the gravy.
- Yield: 6 to 8 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 288g | |
| Recipe makes 7 servings | |
| Calories 637 | |
| Calories from Fat 205 | 32% |
| Total Fat 23.14g | 29% |
| Saturated Fat 4.66g | 19% |
| Trans Fat 0.4g | |
| Cholesterol 74mg | 25% |
| Sodium 655mg | 27% |
| Potassium 217mg | 6% |
| Total Carbs 106.48g | 28% |
| Dietary Fiber 2.1g | 7% |
| Sugars 28.14g | 19% |
| Protein 5.91g | 9% |
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