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Chicken Fried Steak Dupree

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHICKEN FRIED STEAK DUPREE
 Categories: Beef, Dupree
      Yield: 7 Servings
 
 
      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
 
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