Re: Thursday Night Leftovers! 3/13/2025

On 3/13/2025 8:03 PM, Dave Smith wrote:

On 2025-03-13 6:36 p.m., Jill McQuown wrote:

On 3/13/2025 5:32 PM, ItsJoanNotJoAnn wrote:

On Thu, 13 Mar 2025 19:27:28 +0000, Jill McQuown wrote:

 

Jill
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If country fried steak and gravy is not simmered on a verrry
low burner for about an hour, that meat is only fit to resole
shoes.  Hahahaaaa!  I do appreciate that it's been tenderized
at the store, but it will need more than a bunch of holes
poked in it to make it plate worthy.
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I am under the impression restaurants that make battered, crisp fried CFS topped with gravy are using pressure fryers.  I know of no way to make tenderized round steak/cubed steak tender in just a few minutes.
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I have to ask if that stuff is any good. I remember a friend talking about it after he had been honoured with a welcoming dinner when accepted a position in a medical practice in Texas. Unlike many other American dishes chicken fried steak has never become a thing here.
 

If you have the right equipment the pressure fried battered CFS is pretty good.  I've only ever had it in restaurants.  The simmered in gravy method is what I learned to do a long time ago.  I have don't know where I got the idea.  Perhaps because my mother used to simmer floured and browned pieces of round steak in beef stock making what she called "Swiss steak".  Having moved to the southern states where country fried steak was fairly common, it just made sense to simmer the tough cuts of beef in the gravy.
Jill