Kathy Pitts Chicken Fried Steak Recipe
Yield: 1 ServingRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
Begin with a good-sized hunk of round steak, the steak should be at least
1/2 inch thick. Cut the steak into serving-sized pieces.
Now the fun begins. I use a method of tenderizing the meat passed on to me
by my father, who made great CFS -- first, score the exterior of the meat
with tiny, diamond-shaped patterns (like youd use to score the fat on a
ham, but make the diamonds only about 1/4 inch long.) Do this to both sides
of the meat. Then pound the heck out of the meat using the heaviest
implement you can find (a heavy saucer, the handle of a BIG knife or -- my
personal favorite -- a clean claw hammer).
The meat should be pounded until it almost, but not quite, gives up and
falls to pieces.
Now mix up a quantity of seasoned flour (salt, pepper, maybe some paprika
and garlic powder). Also beat a couple of whole eggs with a couple of
tablespoons of water.
Dip the pounded meat first in the flour, then in the egg, then back in the
flour. For a really crisp crust, dip again in the egg, and back in the
flour (this is optional, but I almost always do it, to me, the crust is the
best part of the dish). Allow the breaded meat to sit for a few minutes to
set up the breading.
Melt some oil, bacon grease or lard in a heavy frying pan. Use enough to
cover the pan to the depth of 1/4 inch. When the fat is hot, but not
smoking, place some of the meat in the pan. Do not overcrowd, and do not
allow the individual pieces of steak to touch.
Cook on one side until nicely browned, turn and cook the second side.
Remove the cooked steak to a warm place, and continue cooking the remainder
until all is done. Add more fat to the pan as needed.
Add 2 Tbsp. of flour to every 2 Tbsp. of fat left in the pan (stir to
scrape up the little browned, crispy bits that are sticking to the pan,
too). Cook this mixture briefly to get rid of the raw flour taste, but do
not allow it to brown. Stir in milk (about 1 cup to each 2 Tbsp. of flour)
to make a gravy. Season to taste with salt, black pepper (lots of black
pepper), and serve gravy of the meat and the mashed potatoes youre going
to serve on the side.
Kathy in Bryan, TX
... Never order chicken-fried steak in a place that doesnt have a jukebox
Title: Kathy Pitts Beef Wellington
Categories: Meat, Pitts
Yield: 2 Servings
2 Tenderloin steaks, thick
-(at least 1 inch, 1 1/2
-inches is better)
1 pk Puff pastry shells, frozen
-Pepperidge farm
1 cn Liver pate w/truffles
-imported
4 Mushrooms, fresh; very
-finely minced
1 Shallot (or the white part
-of 2 small green onions)
-finely minced
Butter; clarified, several
-tablespoons
1 Eggs, beaten w/ a tables-
-poon of cold water
*(chicken or pork liver pate is okay, goose is better, pate de foie gros is
best.)
Heat the clarified butter in a frying pan, and saute the steaks on each
side until well browned (you dont really want to cook em, just brown them
). Remove the steaks from the pan, and chill well. Meanwhile, in the same
pan (add a bit more butter if needed,) cook the mushrooms and shallot until
well browned and dry. Set aside.
Thaw the puff pastry shells, and, one at a time, roll them on a floured
board until about 1/4 inch thick. Chill briefly.
Remove one of the rolled pastry rounds from the refrigerator, and place it
in the center of a lightly floured board. Place half the mushroom/shallot
mixture in the center of the pastry.
Remove one of the steaks from the refrigerator, and spread the top of the
steak with about a 1/4 inch thick layer of pate. Place the steak, pate
side down, on top of the mushroom/shallot mixture.
Draw the pastry around the sides of the steak, trim off most of the overlap
at the top, leaving maybe a 1/2 inch of pastry on the top side (this is
tougher to explain than to do, but I think you get the picture.) Save the
dough trimmings for later.
Brush the overlapping dough with the egg/water mixture, and place a second
round of dough on top of it to cover the unwrapped portion of the steak.
Cut off the excess. and pinch firmly to join the two pieces.
Turn the whole thing over (pate side up), and refrigerate while you do the
second steak.
After the second steak is done and resting in the refrigerator, preheat
your oven to whatever temperature (425, I think, but I cant remember
exactly) the package of puff pastry shells recommends. While the oven is
preheating, roll the scraps of leftover pastry out, and cut into decorative
leaf, flower or whatever other shapes suit you.
Remove the individual Wellingtons from the refrigerator, brush the top and
sides with egg, cut a couple of decorative slits in each to vent the steam,
and decorate the top with the pastry scraps. Brush the scraps lightly with
egg to glaze, place the Wellingtons on a baking sheet, and bake until
browned. (Again, refer to the pastry box for timing here, it doesnt take
more than about 20 minutes, though).
Serve, if you like, with a Bordelaise or Maderia sauce on the side. (Knorr
makes decent versions of both ;-)
Kathy in Bryan, TX
Origin: Hermes BBS The Messenger Bryan Tx (409)823-4442 (1:117/110)
Source from luhu.jp
1/2 inch thick. Cut the steak into serving-sized pieces.
Now the fun begins. I use a method of tenderizing the meat passed on to me
by my father, who made great CFS -- first, score the exterior of the meat
with tiny, diamond-shaped patterns (like youd use to score the fat on a
ham, but make the diamonds only about 1/4 inch long.) Do this to both sides
of the meat. Then pound the heck out of the meat using the heaviest
implement you can find (a heavy saucer, the handle of a BIG knife or -- my
personal favorite -- a clean claw hammer).
The meat should be pounded until it almost, but not quite, gives up and
falls to pieces.
Now mix up a quantity of seasoned flour (salt, pepper, maybe some paprika
and garlic powder). Also beat a couple of whole eggs with a couple of
tablespoons of water.
Dip the pounded meat first in the flour, then in the egg, then back in the
flour. For a really crisp crust, dip again in the egg, and back in the
flour (this is optional, but I almost always do it, to me, the crust is the
best part of the dish). Allow the breaded meat to sit for a few minutes to
set up the breading.
Melt some oil, bacon grease or lard in a heavy frying pan. Use enough to
cover the pan to the depth of 1/4 inch. When the fat is hot, but not
smoking, place some of the meat in the pan. Do not overcrowd, and do not
allow the individual pieces of steak to touch.
Cook on one side until nicely browned, turn and cook the second side.
Remove the cooked steak to a warm place, and continue cooking the remainder
until all is done. Add more fat to the pan as needed.
Add 2 Tbsp. of flour to every 2 Tbsp. of fat left in the pan (stir to
scrape up the little browned, crispy bits that are sticking to the pan,
too). Cook this mixture briefly to get rid of the raw flour taste, but do
not allow it to brown. Stir in milk (about 1 cup to each 2 Tbsp. of flour)
to make a gravy. Season to taste with salt, black pepper (lots of black
pepper), and serve gravy of the meat and the mashed potatoes youre going
to serve on the side.
Kathy in Bryan, TX
... Never order chicken-fried steak in a place that doesnt have a jukebox
Title: Kathy Pitts Beef Wellington
Categories: Meat, Pitts
Yield: 2 Servings
2 Tenderloin steaks, thick
-(at least 1 inch, 1 1/2
-inches is better)
1 pk Puff pastry shells, frozen
-Pepperidge farm
1 cn Liver pate w/truffles
-imported
4 Mushrooms, fresh; very
-finely minced
1 Shallot (or the white part
-of 2 small green onions)
-finely minced
Butter; clarified, several
-tablespoons
1 Eggs, beaten w/ a tables-
-poon of cold water
*(chicken or pork liver pate is okay, goose is better, pate de foie gros is
best.)
Heat the clarified butter in a frying pan, and saute the steaks on each
side until well browned (you dont really want to cook em, just brown them
). Remove the steaks from the pan, and chill well. Meanwhile, in the same
pan (add a bit more butter if needed,) cook the mushrooms and shallot until
well browned and dry. Set aside.
Thaw the puff pastry shells, and, one at a time, roll them on a floured
board until about 1/4 inch thick. Chill briefly.
Remove one of the rolled pastry rounds from the refrigerator, and place it
in the center of a lightly floured board. Place half the mushroom/shallot
mixture in the center of the pastry.
Remove one of the steaks from the refrigerator, and spread the top of the
steak with about a 1/4 inch thick layer of pate. Place the steak, pate
side down, on top of the mushroom/shallot mixture.
Draw the pastry around the sides of the steak, trim off most of the overlap
at the top, leaving maybe a 1/2 inch of pastry on the top side (this is
tougher to explain than to do, but I think you get the picture.) Save the
dough trimmings for later.
Brush the overlapping dough with the egg/water mixture, and place a second
round of dough on top of it to cover the unwrapped portion of the steak.
Cut off the excess. and pinch firmly to join the two pieces.
Turn the whole thing over (pate side up), and refrigerate while you do the
second steak.
After the second steak is done and resting in the refrigerator, preheat
your oven to whatever temperature (425, I think, but I cant remember
exactly) the package of puff pastry shells recommends. While the oven is
preheating, roll the scraps of leftover pastry out, and cut into decorative
leaf, flower or whatever other shapes suit you.
Remove the individual Wellingtons from the refrigerator, brush the top and
sides with egg, cut a couple of decorative slits in each to vent the steam,
and decorate the top with the pastry scraps. Brush the scraps lightly with
egg to glaze, place the Wellingtons on a baking sheet, and bake until
browned. (Again, refer to the pastry box for timing here, it doesnt take
more than about 20 minutes, though).
Serve, if you like, with a Bordelaise or Maderia sauce on the side. (Knorr
makes decent versions of both ;-)
Kathy in Bryan, TX
Origin: Hermes BBS The Messenger Bryan Tx (409)823-4442 (1:117/110)
Source from luhu.jp
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Meat