Re: Thursday Night Leftovers! 3/13/2025

On Fri, 14 Mar 2025 2:25:40 +0000, Dave Smith wrote:

On 2025-03-13 9:38 p.m., ItsJoanNotJoAnn wrote:

On Fri, 14 Mar 2025 0:03:26 +0000, Dave Smith wrote:

>

Dave, chicken fried steak is different from country fried
steak although they both use the same tough bottom round
steak.  Both involve gravy, too.
>
Chicken fried steak is fried quickly with a crispy breading
and serve immediately with gravy.  Country fried steak is
also fried, but the meat is removed from the pan, gravy is
made with the drippings same as chicken fried steak.  But
country fried steak is then placed back into the gravy,
covered and left to simmer on a very low heat.  After
about an hour, enough time for the meat to become super
tender, it is then served.

>
Thanks for the clarification. Now I don't know which one my friend had.
I definitely remember him referring to it as chicken fried steak. This
was close to 48 years ago.FWIW he had done a lot obstetrics and
delivered a lot of babies in his practice here. My son was the last one
he delivered here.  He regretted his move there. He had had a deal with
a small down doctor but then the guy's son took over and things did not
work out. He had to give up obstetrics because the insurance was so
expensive.

That's how they do it in some areas of the South. I have pounded round
steak, breaded it, fried it, and braised it. That was called Swiss
steak. I have breaded a cubed steak, fried it, and served it with brown
gravy. That would be a beef cutlet. If I served it with milk gravy, it
would be a real chicken fried steak. As it goes, I don't keep milk on
hand.
https://photos.app.goo.gl/Yqeq7FoxCo5U3vSj9
https://en.wikipedia.org/wiki/Chicken-fried_steak