Don't let this deter you, however, as generations of Southerners have successfully fried cube steaks as chicken-fried steaks. See more ideas about tender steak, meat, meat tenderizer recipe. There are special blends of spices that can be used while doing this, and an added bonus is that pounding the meat with a mallet can also help drive the seasoning deep into the steak. Use your fingers to gently work the salt granules into the surface, breaking down the fibers of the meat. 1) Place portion sized pieces of steak between two pieces of plastic wrap, then grab a heavy rolling pin and literally pound your steak into … The creamy gravy on chicken fried steak is usually a white gravy, made with a roux of flour and oil thinned with milk. Physically tenderize the meat. Though the result was luxurious in taste and texture, you can absolutely achieve chicken fried steak perfection with an inexpensive cut of meat, such as cubed, or round steak. Cut into pieces 5 to 6 inches in diameter. Begin with the round steak. Trim off fat. History of Chicken Fried Steak: 1844-1850 – The origin of the Chicken-Fried Steak probably comes from the German people who settled in Texas from 1844 to 1850. For tough cuts like chuck steak, a meat mallet can be a surprisingly effective way to break down those tough muscle fibers. Tenderize Meat With Brawn . Whether you cut this into strips or leave it whole the trick to a tender Round steaks aren't necessarily the best bet for grilling or pan-searing and serving in the traditional steak fashion. We simply waited for some delicious southern yum to jump in our mouths after mom said, “Dinner is … In general country fried steak and chicken fried steak are very similar. > >>> fried steak or country fried steak or steak fingers. Fried round steak is a magical delight: simple, easy to whip up in about 10 to 15 minutes, and so flavorful, you can’t even believe what you’re eating is a fried up piece of cheap beef. Beat your meat! Pound out your steaks with a tenderizing mallet to thin 1/4-inch slices. There are a number of fancy machines and tools to do this, but the most basic way is with a wooden or metal meat mallet. 3 Score meat at 3 ⁄ 4 in (1.9 cm) intervals with a knife to break up fibers. how to tenderize inside round for chicken fried steak Showing 1-27 of 27 messages. Place 2 cups of flour in a shallow bowl. Flour each piece thoroughly and shake off excess. Our Chicken Fried steak hasn’t been prepared by a secret chef behind xray proof walls. Use it for braising, stir fries, chicken fried steak, pressure cooking, etc. To impress the judges, I went with a more expensive cut of meat, a beautifully marbled ribeye. The biggest difference is the gravy. Most people use cube steak because it is already tender and ready to be fried but many steaks can be used but will require tenderizing in order for it to pierce easily with a fork once cooked. Dip in Chicken Fried Steak Batter (see below for recipe), drain, then flour it again. Place the round steak inside the butcher paper it comes in, or use parchment or wax paper to cover the individual steaks on both sides while pounding flat. An eye of round steak is a small round, boneless beef steak. Ask butcher to tenderize or pound it thoroughly on both sides with meat-tenderizing mallet. Mix flour, salt, garlic, pepper and onion powder together to make seasoned flour mixture. If you aren't absolutely committed to treating them that way, you can tenderize them pretty effectively by choosing a different cooking method. Cut it into thin strips, let it completely thaw, and use it instead of round steak in my Sweet and Spicy Beef recipe. You see you can use any piece of lean beef to make chicken fried steak. Let the round steak marinate for at least 2 hours in the fridge. Just ask you butcher to tenderize the steaks for you. kosher salt – 2 tsp. This is a useful technique for tenderizing a steak. Another great way to cook cube steak is to thaw the meat just until you can cut it with a sharp knife. Other steak cuts can be used like the New York strip steak which have been pounded out and tenderized. You can also break down the collagen in meat with a mallet. We simply waited for some delicious southern yum to jump in our mouths after mom said, “Dinner is ready!”. Seriously, there are two methods for tenderizing bottom round steak (which is what I use for CFS). This turns out incredibly tender and OH SO GOOD because it’s made from lean pork that has been run through the meat grinder set on “tenderize” at the store, or what they call “cubed”, instead of cubed beef steak such as cuts like round steak that most chicken fried steaks call for. Tenderize Them With Your Cooking Method. When tenderizing round steak, it is often helpful to break up the meat fibers by pounding the beef manually. Chicken fried steak is a dish in which a cut of beef, usually thin and from the round, is breaded and fried. Score the steak across the top and underside of the meat very lightly. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. They will get bigger and wider as you go. Rump roast or top round London broil are often on sale quite cheap and either one will work find. > > > > Using cheap and tough beef, better to just grind it (or ask to > > have it ground). The cuts should be just enough to soften the topmost layer of the meat, but not damage the shape of the meat. Aug 16, 2019 - Explore Russell la Forest's board "how to tenderize meat" on Pinterest. Slice across the top of the steak in every possible direction, breaking up the meat as much as possible. > >> > >> i've had tough cube steak once in a while. Next time you want chicken fried steak for dinner and rumps or London's are on sale grab one from the counter and ask the butcher to trim it up and make cube steaks out of it. Tenderize the cube steak … Cuts such as flank steak, hanger steak, tri-tip, bottom round and eye of round are all great options if you're looking for a steak to marinade. While it isn't good for things like grilled steak, it works well for a meat that's breaded, like chicken-fried steak. As Wiener Schnitzel is a popular German dish that is made from veal, and because veal was never popular in Texas and beef was, the German immigrants probably adapted their popular dish to use the tougher cuts of beef available to … The acid in the vinegar will start eating into the meat, breaking it down and tenderizing it while adding more flavor. (For even more flavor, add crushed garlic to the salt.) onion powder – 2 tsp. hence the need to smash it some more. [21] Tenderize steaks by running through a meat tenderizer or beating with a hand meat tenderizer. Pound the steaks to about 1/4-inch thickness. The secret to tenderizing your cube steak is to soak it in a mixture made from milk and eggs. It falls under the category of “economical cuts of beef”, and for that reason is often overlooked by beef fans, which is unfortunate as it is also one of the tastier cuts of beef. Here is the chicken fried steak recipe: What You’ll Need to Cook Perfect Chicken Steak: For the Chicken Steaks: – 4 thin-sliced round or sirloin steaks – 1.25 cups all-purpose flour – 2 cups canola oil – 1 large egg – 1 cup milk – 2 tsp. Country Fried Steak most often starts with cube steak, which is a round steak that’s been tenderized. I also use cube steak in my Slow Cooker Beef Stew! If you are interested in using a different cut of steak other than what is offered at the meat counter, you can simply select your desired cut and ask the butcher to tenderize the meat for you. paprika – 2 tsp. Cube steak is a catch-all label given to the leftovers that aren't high quality enough to sell as other cuts of beef. Put the zip-lock bag with your marinade and steak into the refrigerator for at least two hours to begin marinating. To properly tenderize a steak, lay the steak out on a plate and cover each side with approximately 1 teaspoon of coarse kosher salt or sea salt before cooking. WHAT STEAK SHOULD I USE? Chicken fried steak tends to be crisper than country fried steak but that isn’t always the case. You don’t want to pound it into oblivion and turn the meat into mush, but a light pounding with the rough edge of a … Use 2 pound round steak, 1/2 to 3/4 inch thick. 1. Soften the topmost layer of the meat, breaking it down and tenderizing while. 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