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Chicken-Fried Round Steak
as posted by Kricket in 12/05 WFD:
1 1/2 pounds beef round steak, cut 1/2 inch thick
1 beaten egg
1 tablespoon milk
1 cup finely crushed saltine crackers (28 crackers)
1/4 cup cooking oil
1/2 teaspoon salt
1/4 teaspoon pepper
Pound steak to 1/4-inch thickness; cut into 6 pieces. Stir together egg and milk; combine cracker crumbs, salt & pepper. Dip meat in egg mixture, then in crumbs. In a 12-inch skillet brown meat in hot oil,turning once. Cover; cook over low heat 45 to 60 minutes or until tender. Serves 6
Better Homes and Gardens New Cook Book (fourth printing 1984) page 237
My notes: I used cubed round steak. (the butcher will cube the steak for you) It was 2 1/4 pounds. I made a double recipe of the rest of the ingredients. I dipped the steak in the egg mixture and then in the crumbs covering all the meat. I then put the steaks on wax paper on a cookie sheet, uncovered, in the fridge, and let them dry an hour or so. I browned the meat on both sides and kept warm, on a plate, in the oven until all the steaks were browned. Put the steaks back in the pan, covered and cooked over low heat about 45 minutes or so. Put the steaks on the plate again to keep warm. Made a gravy from the drippings left in the pan, half chicken broth and half milk, thickened with starch.
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