Chicken Fried Steak

[elfenix 34223]

Fry chicken fried steaks the way McDonald's used to make fries: vegetable oil with plenty of "beef seasoning". Then drain most of the fat out of your pan and make the white gravy from the drippings left in that pan.

[deadshank 24652]

35 minutes ago, elfenix said:

Fry chicken fried steaks the way McDonald's used to make fries: vegetable oil with plenty of "beef seasoning". Then drain most of the fat out of your pan and make the white gravy from the drippings left in that pan.

What time should I show up?

[Kennythetiger 9374]

12 minutes ago, deadshank said:

What time should I show up?

We.  

[Anastasis 23457]

Everyone.gif

[thunderlounge 7813]

5 minutes ago, Kennythetiger said:

We.  

We all.

[Felix 607]

I've started frying mine in lard.  Much cleaner flavor IMO.  I can't imagine it's any worse for me but if it is I'll take my chances.  Cheaper than oil too.

[WhatTheBuck 28772]

4 hours ago, CooterBrown said:

Good white gravy isn’t white. It should be tan from drippings and a light cooking of the roux. If it’s white, it’s a fake ass gravy that tastes like paste.

I’ve seen that recommended in some recipes. But I’ve seen the opposite in others and in photos on restaurant menus even in the South. There seems to be some dispute about that. I know how to make gravy from pan drippings but I’m having a hard time believing that vegetable oil and residue from breaded cube steak would make a more tasty gravy than just bacon grease, flour, milk, salt, and pepper. I can find a bunch of recipes for southern white gravy made that way to put on biscuits. How could that taste like paste and not be delicious? Also, I’m cooking for one with just two cube steaks. I’m not sure I’d get the fond to make a good gravy.

Am I right in thinking I shouldn’t fry the meat in bacon grease?  I think that would be overpowering.

[Deej 76751]

The cream gravy on a chicken fried steak should have a yellow tint to it. At least that was the lesson I learned from all the ones I ate at The Stallion. 

[HouTex 1866]

2 hours ago, Deej said:

The cream gravy on a chicken fried steak should have a yellow tint to it. At least that was the lesson I learned from all the ones I ate at The Stallion. 

I forgot about that yellow gravy at the Stallion.  Did they just add some yellow food coloring?  I often cook the roux a bit longer to get a darker color to my cream gravy but there’s never a yellow tint.  

[Deej 76751]

3 minutes ago, HouTex said:

I forgot about that yellow gravy at the Stallion.  Did they just add some yellow food coloring?  I often cook the roux a bit longer to get a darker color to my cream gravy but there’s never a yellow tint.  

I have no clue, but Hill's Cafe had yellow gravy, too.

[HouTex 1866]

It’s either food coloring or a bit of turmeric.  Saffron would do it but it would be too expensive.  

[RMac5 1551]

I don’t think you can compare a restaurant gravy to home gravy, there is absolutely no telling what they might be doing, or it could even be a packet. Any used fat, oil or grease and flour will make a good gravy. The “paste” comes from not cooking the flour enough while making the roux, you have to cook the flour down before adding the milk. Roughly equal parts of flour/grease cooked thru, milk and S&P. 

[utee94 15804]

1 hour ago, HouTex said:

It’s either food coloring or a bit of turmeric.  Saffron would do it but it would be too expensive.  

Yeah it was too bright yellow to be just a result of the cooking process, I think it had to be an additive.  Sure was distinctive though.

As a kiddo I'd beg my parents to take us there so we could order the chicken-fried steak with yeller gravy, and dial up songs on the jukebox from your table.

 

 

[elfenix 34223]

4 hours ago, WhatTheBuck said:

Am I right in thinking I shouldn’t fry the meat in bacon grease?

it will taste like bacon. 

[deadshank 24652]

2 hours ago, HouTex said:

It’s either food coloring or a bit of turmeric.  Saffron would do it but it would be too expensive.  

You poor?

[Deej 76751]

1 hour ago, elfenix said:

it will taste like bacon. 

[Texzilla58 4731]

Yella restaurant gravy is often added chicken base, or chicken gravy mix they add milk to. It’s disgusting.

Homemade gravy is superior as it’s made in small batches with your drippings.

[Steel Shank 9421]

2 hours ago, Texzilla58 said:

Homemade gravy is superior as it’s made in small batches with your drippings.

[MalibuSheriff 1090]

Mmmm mmmmmm.  CFS at Mary’s.  It’s been way too long.

Everything at Mary’s is badass.

[Victor Lazlo 1776]

This really belongs in the @Steel Shankthread, but here is some gravy that I made last week from pan drippings. Had leftover mashed potatoes and gravy from fried backstrap pan drippings the night before, the next day fried up a burger patty, patty went on top of the potatoes, then covered in the gravy.

This is the proper gravy for homemade CFS, IMO. It slammed.

And is very easy to do. 

 

How the fuck did Brat get into my photos and turn them sideways? FML

Edited June 16, 2022 by Victor Lazlo

[Braff Zacklin 13552]

He can lead the Resistance, but he can't post a pic right-side up. This is why Ilse almost strayed back to Rick.

[PhillyD 1257]

16 minutes ago, Victor Lazlo said:

This really belongs in the @Steel Shankthread, but here is some gravy that I made last week from pan drippings. Had leftover mashed potatoes and gravy from fried backstrap pan drippings the night before, the next day fried up a burger patty, patty went on top of the potatoes, then covered in the gravy.

This is the proper gravy for homemade CFS, IMO. It slammed.

And is very easy to do. 

 

How the fuck did Brat get into my photos and turn them sideways? FML

I don't mean to criticize homemade gravy, but why do you hate pepper?

For the question on using bacon grease for your chicken fried steak, I made it that way once.  The vegetable oil works better because the bacon grease doesn't get hot enough to make a crispy crust.

[Texzilla58 4731]

Mmmm mmmmmm.  CFS at Mary’s.  It’s been way too long.

Everything at Mary’s is badass.

Has anyone ever eaten the TexMex at Mary’s? Next time I go I’m getting a plate of enchiladas and tacos for the table as I always get the CFS. I love Texas diner Mexican food when it’s done well. Mary’s seems the perfect place for it.

[tx 3 putt 76868]

8 hours ago, HouTex said:

It’s either food coloring or a bit of turmeric.  Saffron would do it but it would be too expensive.  

chicken bullion 

[ztejas 43411]

17 hours ago, elfenix said:

Fry chicken fried steaks the way McDonald's used to make fries: vegetable oil with plenty of "beef seasoning". Then drain most of the fat out of your pan and make the white gravy from the drippings left in that pan.

I thought they used beef tallow. 

[HouTex 1866]

4 hours ago, tx 3 putt said:

chicken bullion 

Yep.  Which contains turmeric and other things for color.  

[MalibuSheriff 1090]

5 hours ago, Texzilla58 said:

Has anyone ever eaten the TexMex at Mary’s? Next time I go I’m getting a plate of enchiladas and tacos for the table as I always get the CFS. I love Texas diner Mexican food when it’s done well. Mary’s seems the perfect place for it.

I’ve had hamburger steak, calf fries, and cheeseburger there but not TexMex.  I bet it is great.

[Steel Shank 9421]

8 hours ago, Victor Lazlo said:

This really belongs in the @Steel Shankthread, but here is some gravy that I made last week from pan drippings. Had leftover mashed potatoes and gravy from fried backstrap pan drippings the night before, the next day fried up a burger patty, patty went on top of the potatoes, then covered in the gravy.

This is the proper gravy for homemade CFS, IMO. It slammed.

And is very easy to do. 

 

How the fuck did Brat get into my photos and turn them sideways? FML

Yes, it does. Also, where's the pepper?

[squib 1120]

7 hours ago, tx 3 putt said:

chicken bullion 

This is the answer. All the places around San Angelo do it. Zentner made it standard years ago. 

[VirginiaLonghorn 4767]

Richter’s Antler Cafe on 46 in Spring Branch.

[utee94 15804]

15 minutes ago, squib said:

This is the answer. All the places around San Angelo do it. Zentner made it standard years ago. 

Can't speak for anywhere else, but it was quite tasty at The Stallion, all those years ago.

 

[HouTex 1866]

14 hours ago, deadshank said:

You poor?

Maybe poor in spirit at times.  But that’s a blessing—mine is the kingdom of heaven.  

[Trey3216 15343]

18 hours ago, HouTex said:

I forgot about that yellow gravy at the Stallion.  Did they just add some yellow food coloring?  I often cook the roux a bit longer to get a darker color to my cream gravy but there’s never a yellow tint.  

Usually a mixture of beef tallow and chicken bouillon if there is a yellow tint to gravy.  They use that to replace some of the salt and add a little flavor.

Edited June 16, 2022 by Trey3216

[Lat22 4010]

The great CFS places in South Texas always had yellow gravy.  Thought it was regional.  Sounds like it isn't.

[utee94 15804]

9 minutes ago, Lat22 said:

The great CFS places in South Texas always had yellow gravy.  Thought it was regional.  Sounds like it isn't.

The only ones in Austin I can recall that had it, were The Stallion, and Hill's.  I don't know if Bob Cole kept the yellow gravy when he rebooted Hill's, and now I think even the rebooted version has since closed.  So in Austin at least, I'd say that it is no more.  

[elfenix 34223]

8 hours ago, ztejas said:

I thought they used beef tallow. 

93% per the googles

[tx 3 putt 76868]

All this chicken fried steak is getting me hungry 

[Steel Shank 9421]

I have to laugh because I'm planning on having lunch at Jacoby's Cafe in Melvin tomorrow. Will try and take pics.

[utee94 15804]

5 minutes ago, Steel Shank said:

I have to laugh because I'm planning on having lunch at Jacoby's Cafe in Melvin tomorrow. Will try and take pics.

Steel Shank wins again.

[Steel Shank 9421]

16 minutes ago, utee94 said:

Steel Shank wins again.

e-v-e-r-y n-i-g-h-t

[Underdog 28544]

1 hour ago, utee94 said:

The only ones in Austin I can recall that had it, were The Stallion, and Hill's.  I don't know if Bob Cole kept the yellow gravy when he rebooted Hill's, and now I think even the rebooted version has since closed.  So in Austin at least, I'd say that it is no more.  

Yeah, Hill’s CFS back in the early 80s was fantastic.  I never cared much for new iteration under Cole, just wasn’t the same imo.  

[HouTex 1866]

I like cream and brown gravy so I get CFS half covered with cream gravy and the other half covered with brown gravy.  I also give each bite a light dip in ketchup.  The acidity brings everything together.  

[Hate 20106]

I like cream and brown gravy so I get CFS half covered with cream gravy and the other half covered with brown gravy.  I also give each bite a light dip in ketchup.  The acidity brings everything together.  

I’m not going to judge, but are you insane???

[Amos Moses 795]

Ketchup? Get a rope.

[conVINCEd 21469]

2 minutes ago, Amos Moses said:

Ketchup? Get a rope.

I used to put ketchup on CFS.  I made the switch to gravy about the time I finished kindergarten.

[Deej 76751]

2 hours ago, HouTex said:

I like cream and brown gravy so I get CFS half covered with cream gravy and the other half covered with brown gravy.  I also give each bite a light dip in ketchup.  The acidity brings everything together.  

[Steel Shank 9421]

2 hours ago, HouTex said:

I like cream and brown gravy so I get CFS half covered with cream gravy and the other half covered with brown gravy.  I also give each bite a light dip in ketchup.  The acidity brings everything together.  

Does your mom cut up your cfs for you, too? 😉

Edited June 16, 2022 by Steel Shank

[UncleBuck 6452]

2 hours ago, HouTex said:

I like cream and brown gravy so I get CFS half covered with cream gravy and the other half covered with brown gravy.  I also give each bite a light dip in ketchup.  The acidity brings everything together.  

I don't know about mixing gravies, but I'll join you on the ketchup thing. It's not supposed to make sense, but it just fucking does. 

[Texzilla58 4731]

I don't know about mixing gravies, but I'll join you on the ketchup thing. It's not supposed to make sense, but it just fucking does. 

No to brown gravy; that’s “country” fried steak or for smothered steak.

Cream gravy, dotted with Cholula hot sauce and Heinz ketchup. This can’t be a surprise to anyone; every diner brings you both.

I’m not a fan of the mashup variations like queso instead of gravy, or chili and cheese, but marinara and mozzarella like a chicken fried steak Parmesan (Mom made this often) works.

[UncleBuck 6452]

6 minutes ago, Texzilla58 said:

No to brown gravy; that’s “country” fried steak or for smothered steak.

 

Had this Mexican joint in Port Lavaca that would do brown gravy on their CFS and I'm here to tell you it was legit. A completely different vibe from your normal CFS, but it worked. Along with their hand-cut fries, of course. 

More people went in there for the CFS and fried chicken than their Mexican stuff.