Ingredients Jump to Instructions ↓

  1. 5 lbs top or bottom round of beef, sliced

  2. 1/2 inch thick in serving size pieces

  3. 3 cups milk

  4. Salt and freshly ground pepper

  5. 5 cups all purpose flour

  6. 2 eggs, lightly beaten

  7. 1 quart vegetable oil, for frying

  8. 2 cups heavy cream

  9. Large Cast Iron Skillet

  10. Meat Pounder

Instructions Jump to Ingredients ↑

  1. In a shallow dish, steep the sliced steak in 2 cups of the milk for 1 hour.

  2. Drain and dry with paper towels.

  3. Season the meat with salt and pepper to taste on both sides.

  4. Sprinkle lightly with 2 tablespoons of the flour and pound to 1/4 inch with the meat pounder.

  5. In a shallow bowl, combine the eggs and the remaining cup of milk.

  6. Lightly dip the meat in the egg mixture.

  7. Dredge in the remaining flour, reserving 2 tablespoons, and dredge twice more, shaking away any excess.

  8. In a large cast iron skillet, pour in 1 inch of oil.

  9. Heat the oil until hot and fry the steak in batches until golden brown on each side. ( The oil will have to be changed at least once for this amount of meat.)

  10. Continue frying until all the floured meat is cooked.

  11. . When the meat is cooked, pour off all but 1 tablespoon of the oil.

  12. . Off the heat, stir in 2 tablespoons flour and mix with the oil.

  13. . Return to low heat and add the cream.

  14. . Bring to a simmer, stirring constantly and scraping up the browned bits that cling to the bottom of the pan, until the cream thickens.

  15. . Season to taste with salt and pepper and serve hot.

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