New discovery for Country Fried Steak

Charlie found a cookbook that had recipes for school cafeterias.  I had found a recipe that Charlie said had the right taste but something was keeping it from being perfect.  The school cookbook had a recipe for Country Fried Steak and the final piece fell into place. instead of having  a tough cut of beef that had been tenderized, they used hamburger meat, It was seasoned with salt, pepper, granulated onions and ssome flour. Then it was made into a giant patty big enough to cover a sheet pan and baked before being cut into individual servings.  We are experimenting with that now. I think the final step is to find out the right thickness of the meat.

So this is the recipe made with hamburger patties that have first been seasoned with flour, salt, pepper and dehydrated onions.  Then they are treated as the steak mentioned in the recipe below.

Chicken Fried Steak recipe from Threadgills - 

    

              Recipe By : Threadgill's - The Cookbook ISBN 1-56352-277-2 

    1/2 cup kosher salt 

    4 tablespoons black pepper 

    2 tablespoons white pepper 

    1 1/2 teaspoons cayenne pepper 

    2 tablespoons granulated onion 

    1 1/2 teaspoons ground cumin 

    4 tablespoons granulated garlic 

    2 tablespoons paprika 

    Mix ingredients well. Store in a glass jar or plastic container. Keep tightly

    sealed. Shake before each use to prevent settling. 

    8 6 ounce tenderized beef cutlets -- at room temperature 

    2 eggs 

    2 cups milk -- at room temperature 

    3 cups flour 

    2 teaspoons Threadgill's Meat Seasoning 

    2 cups frying oil -- preferably canola 

    Whisk eggs and milk together in a bowl and set this egg wash aside. Combine

    the flour and meat seasoning in another bowl and set aside. Heat the oil in a

    heavy 14-inch cast-iron skillet over medium heat to 350 degrees F. Use a 550

    degree thermometer to check temperature. The oil should pop loudly when a

    drop of egg wash is dropped in. 

    Dip each of the first 4 cutlets in the egg wash mixture. Dredge them in the flour,

    then dip them back into the egg wash, and very gently place them in the hot oil.

    As you carry them one at a time from the egg wash to the skillet, hold a plate

    under them to catch the dripping egg wash. There'll be a regular explosion of

    noisy oil a-popping. 

    Cook for 3 to 5 minutes, until breading is set and golden brown. Gently turn

    them with a long-handled meat fork or long metal tongs. Be careful. Cook

    another 3 minutes. 

    Carefully remove them from the skillet and drain on a platter lined with paper

    towels. Let oil reheat and repeat process for other 4 cutlets. 

    Serve with White Cream Gravy and Mashed Potatoes.