To make the crust a little better try dusting with flour , then egg wash and flour again and put it in the refrigerator for about 20 minutes . Take it out , dip it in egg wash then flour again before frying . Gravy is great on the potatoes too . Try some Texas toast along with this . Y'all have a great day .
Dinner rolls or hawaiian rolls are also good, great for "cleaning the plate" and mopping up any extra gravy / potatoes that may have been left over. Just tear off a piece, smear it around on the plate to pick up some of the last bits of gravy, etc. Yum!
Anytime you make a milk based gravy, you can be heavy handed with the salt and you almost can't use too much black pepper. I love to cook, and Mr H is the type of eater, that makes serving a joy! Love you guys, and you ARE American as I far as I'm concerned!
Just a quick word to the wise, when placing meat (or anything) into hot grease, always lay it away from you so if it splashes it doesn't splash on you. That looks amazing, by the way! One of my favorite things. 😍
Always always ALWAYS lay the food into hot oil AWAY from you. NO BABIES IN THE KITCHEN!! that boiling hot oil you splashed out of the pan could have burned you both so badly. Good God woman, take kitchen safety seriously!
Country Fried Steak, Mashed potatoes and green beans. Southern special. Don't forget the Gravy and biscuits. Good stuff. Cold sliced tomatoes on side. BTW you have to beat the hell out of it. LoL 😂 I could never get the Gravy like my Grannies Gravy. Granny said salt and pepper gravy pretty good while cooking.
@@jmit3491 We had breakfast 7-8:30am, lunch soup & sandwiches 12-1pm, and supper full dinner 5-6:30pm. I went to sleep between 9 then 10pm-12am. At my aunt's house their biggest meal was breakfast 5-7am It was a smorgasbord. She made everything, fresh fruit, fresh cold milk. (I drug in about 9am, biggest meal was dinner 12-1pm (my lunch,) and Supper left overs 5-6pm, usually sandwiches from roasts and anything left over. Asleep by 8-9pm (my eyes were wide awake). Mealtimes varied according to the weather and harvest times. Houston rice fields, mosquitos were so bad you didn't want to be outside from sundown to sunup. But boy could she cook. .
I was just thinking that your little one is going to grow up with such a different palate than usual in the UK. She's going to tell people about eating things like biscuits and gravy and chicken fried steak and people are going to question her over it. Lol
They are not going to have a clue what she is on about and with things like our biscuits being different she will confuse the hell out of people. Mrs H 💕
I really do hope that is the case!!! If the wef and the rest of the global commie, socialist, labour "progressives" and other cowards of that ilk... get their way, the little one (along with the rest of us) will be eating bugs, owning nothing and being happy about it!
You can tell by the crunch you got it right. Your gravy looks wonderful. You can modify your gravy in more than a few ways, with different oils, bacon and grease, different herbs, even green or red chile like we do here in New Mexico. The main point is to have fun making a hearty meal for your most beloved, because LOVE is the primary ingredient which qualifies it as soul food.
It's crazy to me that in a few years time we may see more and more restaurants opening up in the UK that serve proper U.S. comfort food and BBQ all because a couple of kids grew up with their parents (or they themselves) learning and cooking American recipes for their families on YT. I love seeing the side of YT where people from other countries slowly find out that American food isn't just burgers, hot dogs, and pizza.
Please don't forget to Subscribe - it really helps us out and supports the channel (Thank you so much) In todays video, YOUR British Family (Mr H and friends) are Attempting to make and taste test Chicken Fried Steak - also known as Country Fried Steak from scratch ! The recipe we followed can be found here www.simplyrecipes.com/recipes/chicken_fried_steak/ We now have an exciting Patreon page !!! Lots of perks and Patreon only videos and live streams AND Free merch ! www.patreon.com/user/posts?u=65835488 #countryfriedsteak #MrHandfriends #chickenfriedsteak Did you enjoy the video? let me know by dropping a LIKE !! :) Chicken-fried steak, also known as country-fried steak or CFS, is an American breaded cutlet dish consisting of a piece of beefsteak (most often tenderized cube steak) coated with seasoned flour and either deep-fried or pan-fried. It is sometimes associated with the Southern cuisine of the United States. It is breaded and fried with a technique similar to the more common fried chicken, hence "chicken-fried". When deep-fried, it is usually referred to as "chicken-fried steak". Pan-fried versions are typically referred to as "country fried steak". Chicken-fried steak resembles the Austrian dish Wiener schnitzel and the Italian dish cotoletta alla milanese, which is a tenderized veal or pork cutlet, coated with flour, eggs, chicken stock cube, and bread crumbs, and then fried. It is also similar to the recipe for Scottish collops. Join this channel to get access to perks: th-cam.com/channels/cUmDzk4GRQjZMm6IhLsWEg.htmljoin Check Out Fcustom ! @ www.fanscustom.com/?MrHandFriends use Discount Code MRHANDFRIENDS to get 10% DISCOUNT off any SPORTS personalised jersey !! Sign Up for Mr H and friends competitions and newsletters: www.mrhandfriends.com/ MR H Pox Box: **IMPORTANT ALL PARCEL MUST BE SENT VIA "US Mail / US Postal service ONLY** Other carriers such as UPS etc will be returned (Sorry) Mr H and friends PO Box 331 BRISTOL United Kingdom BS15 0FH Weights and Dims for Max Length 17.7" Max Width 13.8" Max Thickness 6.2" Max Weight 4.4 lbs ✅ Check our NEW MERCH Store: teespring.com/stores/mr-h-and-friends ✅Say hi on social: TikTok: www.tiktok.com/@mrhandfriends?lang=en Instagram: instagram.com/mr_h_youtube/ Twitter: twitter.com/Mr_H_TH-cam Facebook: facebook.com/MrHandFriends Discord: discord.gg/usXu6BRbzP ✅ Check out my USA / UK Playlist: th-cam.com/play/PLGzeSoVBRi1RcclA7G77H-RELzikHH8l-.html *Copyright Disclaimer Under Section 107 of the Copyright Act 1976, allowance is made for "fair use" for purposes such as criticism, comment, news reporting, teaching, scholarship, and research. Fair use is a use permitted by copyright statute that might otherwise be infringing. Non-profit, educational or personal use tips the balance in favor of fair use. No copyright infringement intended. ALL RIGHTS BELONG TO THEIR RESPECTIVE OWNERS*
When putting things in hot oil, always place the edge *closest* to you in the oil first, then gently lower it away from you. That way you avoid any oil splashes in your direction.
@@victorwaddell6530 Can't put a metal screen over a pan of hot oil when you're trying to put a piece of meat in it. That was the whole point, if you didn't see that big splash of hot oil when she put the first piece of meat in.
Hi there. You did well. Just a recommendation: Cook the steaks on low/medium heat so the meat won't tighten up and get tough. Also, on making cream gravy: Gradually add flour so that your oil soaks up the floor and is no longer wet. It makes a kind of paste; add your salt and pepper at that time. You want to cook it for a while so that the "floury" taste cooks out. It will take on a tan color. Then add the stream of milk while stirring constantly so it doesn't get lumpy. It will continue to thicken as time elapses so you don't want it too thick as you are stirring it. Thanks so much for making a key Southern USA meal. It looks so good!!!
Keep up the great work Mrs. H ... you will be ready for your own cooking videos in no time!!!! I have to admit... I was doing a bit of my own dribbling! Mr. H looked like he was getting ready to tell you ... "quit your jibber jabbering and let's get tasting this country fried steak!!" 😋 made me laugh!!! Glad you are enjoying making some American recipes... I am sure Mr. H is too!! Have a super day H Family... and keep on smiling!!!
I'm from Georgia and my grandma soaked the meat in butter milk over night. She didn't double batter. Don't forget generous salt and pepper. Don't be afraid of oil if you get it hot it's not greasy. But you did really good.
Green beans and mashed potatoes are a perfect match for CFS. A yeast dinner roll would be good with it too. Oh, and a glass of sweet iced tea to round out a perfect southern/Texan meal! Prayers to my neighbors in New Boston and Paris/Powderly, Texas who experienced an F4 tornado on November 4. edit: also Idabel, Oklahoma to the north.
And Sulphur Springs and Athens. One touched down a few miles north of me here in Quitman. We got really lucky. Thoughts are with those affected. It was a wild night
1) use a cast iron skillet 2) Use a little less oil 3) When you make Collards, be sure to dribble a bit of Balsamic vinegar over it. 4) Invite your friends
Looks like you have done a great job. I always use a cast iron skillet when making chicken fried steak and gravy. If your gravy is a little thick, you can always add a little milk to it while it is cooking to thin it down.
Nah. Never used cast iron...& it still turns out great. I know a lot of southern people especially swear by cast iron for good down home cooking. And that's fine. But I never liked working with cast iron. It's too heavy, & I prefer a non stick pan. And I'm from Texas originally. Didn't move away from the South, til Sept. 2020, when I moved to South Dakota, because I finally found my Birth Mother there, after 51 years. I had her for a year, before I was taken. 51 years later, I had her for a year, before she was taken. Love to see the H family enjoying Down Home Southern cooking. It's the best thing ever. And if you have a mind to try cast iron, & decide you prefer it, that's great. But don't feel like it's not good without it.
It looks delicious! It's often served as well as breakfast, with hash browns instead of mashed potatoes. Feel free to season your gravy with a bit more pepper, and if you save bacon fat or sausage leavings, include a bit of that in your roux.
Great job! this southerner prefers country fried chicken. Quick tip. Lay food away from you when frying with oil. That way you avoid splashing towards yourself.
That looks amazing! The gravy should definitely be on the steak AND the mashed potatoes! Wish I had been there to "tuck" in to a plate of that!🤭 Love The "Mrs H Cooking" series! So delightful! Thank you! 🇺🇸💘🇬🇧
Haha I came to comment the same. I do mashed potatoes or Mac and cheese. Or baked beans. Or potato salad? Lord in Texas we always gotta have 100 options don’t we? 😂
Looks really good! Hey when you place anything into a skillet or other type of shallow pan you should always lay it close to the oil, start at the part of the pan closest to you and lay it away from you. That way if it spills or splashes it'll do it away from you. Finished dish looks beautiful just like I make it here in south Texas!!
Okay I like a rare steak too. You do not cook chicken fried steak rare. You're not allowed to think of it like a steak. Don't do that. Second of all, cream gravy is not a condiment that is meant to add juiciness to a dish. Don't try to make it runny. Third of all, next time after the egg wash and the flower dip, knock the flower off of your steaks then drop it in some buttermilk and then roll it in some Saltine cracker crumbs before you fry it. You'll thank me later
Regional differences, Acorn Squash Pie in New England, Pumpkin Pie in the Mid Atlantic (and the rest of the country), and Sweet Potato Pie in the South.
You always put the far edge of the meat in last as to avoid splatter. You definitely have to use a lot of salt and pepper and whatever spices you prefer in the gravy and hot sauce on top.
Use your tongs to distance yourself and hot oil 101 also boiling water put foods in to flop AWAY from you As the post says Also keep hot pan handles turned in away from the edge so neither you or the child can knock it ( picture coming up from checking the oven and knocking the pan!)
I'm honestly surprised that this isn't one of those global foods like fried chicken or pizza. It's just a really hearty but cheap and easy dish to make, kind of like a shepherd's pie, almost everyone has a version of it.
It is, sort of. The story goes that this was developed as an attempt to make the schnitzel brought to Texas by German immigrants in the early 1800's. Versions of something like schnitzel is made all around Europe, sometimes with different names. The gravy is probably the most unique part of the dish.
Agree. It's usually made with cube steak (or something equally cheap and tough.). Maybe go for chicken fried chicken next time or porkchop. If you aren't too squeamish, Germans use veal if you can find it.
Only thing I would have done differently is cut the steaks in half. They are quite big. If you pan fry bacon and have grease save the bacon grease in a jar with a lid and keep it refrigerated. You can add some to anything you pan fry and it is delicious. In the South here in the US we season green beans, greens, and all kinds of things with it.
Potatoes cooked in bacon drippings are DELISH! And the only way to fry eggs is in bacon fat - PERIOD! LOL! Bacon drippings are a "food group" over here! Mrs. H, when I do country fried steak, I return the steak to the skillet of gravy before the gravy thickens. I let steak simmer in the gravy as it thickens for maybe 15 minutes - this makes the steak so tender it's easily cut with a fork.
Amen Miss Gwen! As I have said in a few other comments my mom would do chicken fried steak on Sunday after church fried in the left over bacon and sausage grease from cooking breakfast during the week. "Clean" oil was used for baking not frying. If they did not have enough grease saved up they used some lard.
I do prefer chicken fried steak, but chicken is a close second. I also put a little gravy on the potatoes and love a good dinner roll to dip in the gravy. Green beans or collard greens are great in a restaurant or if someone else cooks. I've never cooked collard greens so if I'm cooking then green beans it is 😄
You just made the primary food group for my state… TEXAS!. I think you did a fine job. Here are my tips: Season the meat instead of the flour. When cooking, season the battered outside when you turn the meat. Don’t push the flour into the meat quire so much. You do want a little bit of the mixture to come off when cooking & leave it in the pan for making the gravy. After coating, let the meat rest for about 15 minutes before frying. Fry in crisco or vegetable oil. When adding flour to oil, you can either make brown gravy or cream gravy. Both are yummy, but cream gravy is traditional… & you made cream gravy… YAY!!! You do want to cook the flour/oil as it cooks out the flour taste. So your technique was spot on. To make brown gravy, you just keep cooking it till the rue browns. Gravy thickens as it cools so you want it a little runner than what it would be for serving. Good job, Mrs H! Exact same process for chicken breasts.
@@dougvilde719 The only thing I would argue with you on miss Linda, is to use either Lard or the left over fat in the coffee can that you have been saving all week from cooking bacon and sausage at breakfast. 😁 My mother and my grand mother would never "waste" good clean oil on chicken fried steak. LOL Clean oil always went into baking. 😉
Looks really good. i love fried stake cube stakes and pork chops. You can use chicken too. Its best cook in OLD well reseason cast iron pan. It also for breakfast served egg and hash browns or american frys (not french fry) fresh frut cover the stakes in white sausage gravy. 😋
I'm so glad you guys are trying foods from here we have so many dishes in each state I would love to see you guys try something from each you guys are doing a great job
This vid made me hungry. About to lay out some steak cause I know what I'm having tomorrow for supper. 🤤🤤🤤 I think next you should try fried green tomatoes.
Any veg is good with a chicken fry! Corn or corn on the cob is a favorite at our house. I serve biscuits to along with mashed potatoes and gravy! Some places here serve a chicken fry as big as the plate it comes on. The sides come on another.
Mrs. H, you did a great job! Really enjoyed the video. I would recommend to NOT use a non-stick pan. That will leave more fried "bits' in the pan to season the gravy and add more flavor. I live in Louisiana and down here they say to cook the roux till you think you may have burned it, then cook it a little more. The milk will then dilute the color. Keep up the good work.
I think you ought to look up and try Springfield cashew chicken it's a big thing in the midwestern United States lawmakers are trying to make it to State dish of Missouri
Perfect Gravy (literally its name) from an old old family recipe that NEVER fails is: 1/1/8 ratio. 1 fat, 1 flour, 8 whole fat milk. So to make 2 cups perfect gravy: 1. Drain fat from pan with a sieve (strainer) into glass or wooden bowl, leaving in the pan all meat crusts. 2. Measure 1/4c hot fat from bowl back into pan. 3. Stir crusts and fat to make a slurry (uniform mixure) 4. Put heaping 1/4c flour through sieve (sift the flour) 5. Add 1/4c (sifted) flour to fat slurry and stir till crusts are perfectly even throughout, and a thick paste forms. 6. Heat fat paste till boiling, stirring constantly. Boil for 2 minutes 7. Turn off heat. Whipping constantly (whisking) IMMEDIATELY add 2 cups of unskimmed milk (whole milk) over center of whip 8. Continue whipping and return to boil. 9. Continue to whip while boiling until gravy turns thick like syrup. 10. Season with salt & pepper to taste and add a pinch of thyme. This gravy is THE BEST. Comes out absolutely smooth, and the thyme makes it beyond savory.
That’s how my friend’s Mom taught me to make proper gravy. Some times she’d change up things a bit by adding dried garlic, different herbs, sausage meat… but the fat/flour/milk ratio was always 1/1/8 and the flour needs its time to fry off. Over thirty years later and continents away I still make gravy like this and thyme is my favourite herb to add in. 😊
This Texan man is all smiles watching Mrs H cook. I’m more of a chicken fried chicken guy myself but you can’t go wrong with either one! Don’t forget the mashed potatoes or baked beans for a side 😍
I’m a chicken fried chicken gal. And I like sweet corn with mine. Damn it, think I’m going to have to thaw out some chicken breasts and make some. This has made me SO hungry! And…..I’m a cast iron skillet person. They make everything taste better. And it’s so easy to make them non stick. Just wash them with salt and water. Anyway, it was fun to watch them make and eat the cfs.
Mrs. H there’s no such thing as chicken; and you can look it up how it got started but that’s why it’s called ‘Chicken fried steak’ and it’s more based in the south ( but I’m from Texas) and before my Dad had his bad heart attack, that was one of his favorite meals but my mom had told him afterwards that he should only have it once in a while ( because it’s fried and the cholesterol). We used to have some good cafeterias here that would have really good chicken fried steak but ( that was before the economy had gotten worse in our country) .
My mother often used ground up saltine crackers instead of flour. And sometimes we just ate the steak with ketchup instead of having gravy. Also, the leftover steaks make great sandwiches
As a treat when I was growing up my mother would fix us "chocolate gravy and biscuits" every year at Christmas. My siblings and I LOVED it!!! You should give it a try!!!
I'm a 4th generation Texan who grew up eating and then later cooking chicken fried steak (cfs) and your gravy is NOT too thick. I'm glad y'all like it!
Yeah white gravy is usually thicker than youd expect. I made it too thick once and its because i messed up and added so much flour it was basically dough lol.
The reason it is called Chicken Fried STEAK is because the Beef (steak) is fried like you would fry chicken. Why would anyone use chicken? Makes no sense whatsoever
I'm so happy you got to make this at home!!! I do prefer green beans over greens. I think greens are more common in the south. I'm from Missouri and my family has always had it just like you did on this video!!!
Country Fried Steak is one of my favorite meals. I like Fried Apples along with the mashed potatoes. To me, the sweetness of the apples perfectly balances the savory of the steak and saltiness of the crust.
@@curlywhites Officially you're correct, but many people interchange the name. I know that Country fried typically has brown gravy, but I have seen both versions be called by both names.
The gravy for chicken fried steak should be pretty thick especially here in Texas and in Oklahoma where I believe it's their state dish. And you really don't want to cook the roux so much that the flower starts to darken. The consistency of the gravy looked dead on to me. One thing that I would recommend when you're making any sauce using a roux is that it's a good idea for the home cook to use medium to medium low heat while your cooking your roux and to use room temperature liquid to add in a drizzle while you whisk it into the roux slowly. Part of the reason for lumpy gravy is often using a spoon instead of a whisk, pouring the liquid in too fast, adding cold liquid in as this will almost certainly cause lumps and can 'seize' the gravy if it's too cold. And yes it's got to come with mashed potatoes and green beans!!
OMG! I'm starving! Chicken fried steak, fried chicken, down-home goodness. Southern comfort food at it's best! Need biscuits and fried apples to go with it. My dad would cook chicken fried steak or fried chicken for us on Sundays and have it ready for us when mom, my sisters and I returned from church. It's nearly 10pm here in North Carolina and I'm seriously considering frying the chicken legs I have in the fridge. Thank you for the joy you bring us every episode. Blessings always. P.S. No longer considering, I'm frying that chicken!
"Chicken Fried Steak" is cooking beef steaks using the medium usually used for fried chicken. Chicken fried chicken, on the other hand, is just excellent fried chick is really just good fried chicken. As for the breading/coating, once you've done the last dip and flour one last time is to mix all the egg wash and flour you have into a better, and put that on as the last coat.
We often have this for breakfast with eggs and hash browns. Not homemade,though Haven't tried it. A local restaurant has real good chicken fried steak. Grubbin isn't it? Glad you like it. Biscuits and gravy is also another big favorite!
Yeah, should also try the "breakfast" version. This was the dinner version. Breakfast is similar but different (I get it at Sharis restaurant all the time): Chicken fried steak, hash browns, two eggs over medium, sausage links, toast with jam, or toast to soak/mop up some of the runny egg yolks, choice of french toast or buttermilk pancakes, sometimes a fruit bowl, else may a glass of orange juice. Very, very satisfying weekend / special occasion breakfast. ^_^ Probably not something to eat every day, unless ya' want to "bulk up" (get fat)... ;)
Small town of Premont,Tx has the very best CFS. It's a hidden secret and many people around the world have eaten there. You will never have a better chicken friend steak. It's my opinion of course, but I'm just one of thousands who will agree with me. 😊
If your gravy seems a little too thick, you can always whisk in a bit more cream to loosen it up again, also make sure to add salt and pepper before it thickens, so as it cooks and gets thick it adds more flavor to it. Also I find adding a pinch of red pepper flakes helps as well
Actually looks good. Put some black pepper or herbs (mrs. dash seasoning) on the gravy and you’re all set. I’m from Atlanta, Georgia (I don’t like biscuits and gravy though🤮…to soggy).
Baby H is growing up. She seems to have really sprouted lately. Chicken fried steaks, I think, are best with steaks. Sometimes folks make it for breakfast with fried eggs and country potatoes on a weekend
If you like chicken fried steak, you should really try "hushpuppies". A perfect side dish to go along with chicken fried steak famous especially in Southern American cooking.
Yall did great . Southern comfort food. Honestly I'll have almost any vegetable with that. I love chicken fried chicken too. Skillet fried that makes my favorite gravy on potatoes
Great to see good ole American cooking make it across the pond...I'm an overweight American, and didn't get this way from not knowing how to cook...lol...Country/Chicken fried steak is one of my favorites...You need to check out some of our casseroles Mrs. H, Easy to make, and packed full of flavor. My personal favorite is broccoli and cheese casserole. Great job on the steak!!!
Yessss ... Make tuna casserole or chicken curry casserole! So yum! And very easy to make. Can be made as a "one pot meal" by just putting all the ingredients in one large pot (including dry pasta and a lot of milk to cook the pasta as it cooks; needs to be a bit soupy going in as the pasta absorbs a lot of the water out of the milk, and you want it slightly wet coming out since it kind of "sets up" as it cools). Or you can pre-cook the pasta, and just use a little less milk.
@@curlywhites just read up on them, you are correct sir, the chicken fried steak is a newer twist on the classic country fried steak, they use different gravy...thank you for the comment, love learning new things.
Your "frying pan " is what we call a "skillet" 😆. I use a cast iron skillet for fried chicken and chicken fried steak. That looked really good. I season my steak with salt and pepper before dredging it in the flour/egg wash. We usually have it with mashed potatoes and fried okra and cornbread. MMM-MMM good.
Hi Mrs H. Amazing job! My mom just made whatever veggies she had fresh or in a can/tin. We all loved greenbeans or Italian greenbeans, french style greenbeans, cut greenbeans, whole greenbeans, greenbeans & tiny new potatoes & she would add chopped ham or a hamhock(smoked piece of ham, big chunk of ham or smoked turkey) she did the same when she made Collards which smelled bad cooking similar to cabbage but tastes amazing. Then some people drizzled a tiny amount of vinegar on them on their plate but I like them without any vinegar. We love mashed potatoes with the gravy or mix in shredded cheese 4 cheesy mashed potatoes, or garlic seasoning to make garlic mashed potatoes, twice baked potato(stuffed potato), potato wedges or fries, peas & carrots, broccoli & cheese, rice, boiled /stewed cabbage, Pinto beans, she even made a southern dish her mom taught her called wilted lettuce is just hot oil from cooking ham or bacon & u drizzle it over shredded lettuce(onions optional) add salt & pepper, corn on the cob or can corn with butter, salt & pepper. Always something different & whatever she had. If u made chicken then it's just SCHNITZEL isn't it?! But chicken is still good have u ever had breaded & fried CHICKEN LIVERS, "NOT GIZZARDS" which I dip them in Heinz 57 sauce or HP sauce if u can't get it. Or whatever sauce u prefer. They're high in iron so good for u. My mom made us eat a small salad at every dinner & we could add whatever veggies & nuts or seeds we wanted in it & she had an assortment of salad dressings but we usually all loved the hidden valley ranch she made from a package of dry mix & just add milk OR buttermilk & mayo. We sometimes had a big mixed salad with chopped chicken chunks from what she baked, with avocados & a honey mustard dressing is great too. YOU DID A GREAT JOB, hated Baby H. had to watch u both eat when she wanted some so bad, she could eat mashed potatoes & gravy couldn't she. Love u guys & can't wait till the next one! God Bless 🙏💜😄😻😍👍🍽
She did it correctly. It’s gotta have that crunch crunch but also be soft and mouth watering at the same time. You Brits are welcome to Texas any time!
I grew up on biscuits and gravy. And chicken fried steak. In a good old vegetables in the south you just can't get anywhere else that's a staple and we love it!
Whatever vegetable you want to eat with it. Greenbeans, cooked cabbages (boiled or sauted), carrots, just whatever is in season and you like. Add some fresh sliced ripe tomatoes and some sliced raw cucumbers to round out the meal.
As much as I love chicken fried steak and chicken fried chicken, I normally make country fried steak with onion gravy. Same cube steak, but only coated with seasoned flour instead of flour, egg, flour, then fry. I then drain some of the oil, slice up an onion and kinda sauté the onion before adding flour and making the rue. Once that’s all cooked up, add beef broth instead of milk. It’s my favorite meal and since I’m part Filipino and my dad is from Georgia, we serve it with rice.
Here’s a tip if you like a little spice: Add hot sauce to your eggwash. Tabasco or Texas Pete. No set amount, just to preference!❤ Also, there should be enough oil in the pan to where half is submerged, but not swimming. They will cook and brown more evenly. DON’T turn your rue chocolate! That means you’ve burnt it! You want it a light tan color at best. Also, put the salt and pepper in while the gravy is thickening. It allows the pepper taste to fully develop, and you can adjust the S&P levels to taste. And bc you used milk, it will get thicker the longer it stands. If you’re worried it’s not thick enough, see if it coats the back of your spoon. Or take it off the heat for a couple of mins and see how thick it gets as it sits. That way you can add more milk if you need to thin it.
@@Mrhandfriends You did a great job for it being your first time! I was gesturing at my screen and biting my fist at some moments. Technically, you did it correct. But as you know, there's little things cooks pick up when they grow up cooking the dish that is second nature and not really thought about. I'm glad you didn't try collard greens though! Even I won't attempt those! Every body cooks them differently and most people I grew up with have family recipes that they pass down; and how to handle collard greens, cook them, and what to add is definitely one of them. You can probably buy them in the canned vegetable aisle though! That's what my Dad does when he's craving them. We just sprinkle some hot sauce on them though. That usually is a common addition. But you did great! And y'all obviously loved it. I just kept mentally adding tweaks I would've done and never really thought about. I will also be watching your pecan pie vid soon. It looks great!!💕
I’ve never once used a recipe for chicken fried steak. So here’s my “recipe”. Scramble up some sausage in small bits. You could do more and save the sausage for another use by freezing it. But just a small amount…like maybe a quarter pound. Cook it up and use THAT for your gravy. Do more and have enough for biscuits (American biscuits) to go with the meal. Flour coat the pounded out beef. Cube steak is fine. Could use a better cut. But it should be relatively thin. Fry it on both side for color. I use a cast iron pan so then I pop it into the oven where I made the biscuits for it to finish. Maybe five minutes? Do up whatever veg you’re having while it finishes and finish the gravy. Steak, biscuits, veg. Gravy over it all.
MRS H If You Find some Truffles Provided Mr H Fancies and Y MRS H YOU CAN ADD OR LEAVE THEM OUT THIS IS YOU'RE DISH IF IT TO YOU'RE PALATE I SAY ENJOY THE MEAL YOU GUY'S CREATED TOGETHER BLESS YOU STAY WELL AND HEALTHY ENJOY 2023 💝🌹🍒🙏👍✌️😉💯🏅
Another thing to do with your oil, after the steak but before making the gravy, is making chicken fried biscuits. Make a recipe for drop biscuits (American style) & cook them in the oil. SO good!!
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To make the crust a little better try dusting with flour , then egg wash and flour again and put it in the refrigerator for about 20 minutes . Take it out , dip it in egg wash then flour again before frying . Gravy is great on the potatoes too . Try some Texas toast along with this . Y'all have a great day .
Dinner rolls or hawaiian rolls are also good, great for "cleaning the plate" and mopping up any extra gravy / potatoes that may have been left over. Just tear off a piece, smear it around on the plate to pick up some of the last bits of gravy, etc. Yum!
For a cruncher crust try using half flour and half cornstarch .
Yes. Dust. Then egg wash then seasoned flour
As a chef from Texas. Don't ever flour anything 4 times...
This fellow Texan agrees. However, I could also go for the corn & cornbread options as well.
I'm American and I've had this dish a million times - the one you guys cooked up looked FANTASTIC. Well done.
I'm American and never had it. Nobody makes it in my state at least in my area
Anytime you make a milk based gravy, you can be heavy handed with the salt and you almost can't use too much black pepper. I love to cook, and Mr H is the type of eater, that makes serving a joy! Love you guys, and you ARE American as I far as I'm concerned!
More pepper! You need to see the black flakes in the gravy.
Yes more pepper
If you don’t like lumps in your country style gravy slowly add the milk in while you are adding the flour while whisking it will help with the lumps
Fried okra goes perfect with this meal
Definitely more black pepper.
Just a quick word to the wise, when placing meat (or anything) into hot grease, always lay it away from you so if it splashes it doesn't splash on you. That looks amazing, by the way! One of my favorite things. 😍
Always always ALWAYS lay the food into hot oil AWAY from you. NO BABIES IN THE KITCHEN!! that boiling hot oil you splashed out of the pan could have burned you both so badly. Good God woman, take kitchen safety seriously!
@@hollypotter6989lol Americans
Country Fried Steak, Mashed potatoes and green beans. Southern special. Don't forget the Gravy and biscuits. Good stuff. Cold sliced tomatoes on side.
BTW you have to beat the hell out of it. LoL 😂
I could never get the Gravy like my Grannies Gravy. Granny said salt and pepper gravy pretty good while cooking.
How about fried Okra??? Yum
@@jmit3491
We had breakfast 7-8:30am, lunch soup & sandwiches 12-1pm, and supper full dinner 5-6:30pm. I went to sleep between 9 then 10pm-12am.
At my aunt's house their biggest meal was breakfast 5-7am It was a smorgasbord. She made everything, fresh fruit, fresh cold milk. (I drug in about 9am, biggest meal was dinner 12-1pm (my lunch,) and Supper left overs 5-6pm, usually sandwiches from roasts and anything left over. Asleep by 8-9pm (my eyes were wide awake). Mealtimes varied according to the weather and harvest times. Houston rice fields, mosquitos were so bad you didn't want to be outside from sundown to sunup. But boy could she cook.
.
Green beans with onion, bacon, and pepper. Yom.
@J Mit When people started bringing the dish to places outside Texas and got sick of explaining that there is no chicken in it.
@@wordforger Exactly 💯
I was just thinking that your little one is going to grow up with such a different palate than usual in the UK. She's going to tell people about eating things like biscuits and gravy and chicken fried steak and people are going to question her over it. Lol
They are not going to have a clue what she is on about and with things like our biscuits being different she will confuse the hell out of people. Mrs H 💕
I really do hope that is the case!!!
If the wef and the rest of the global commie, socialist, labour "progressives" and other cowards of that ilk... get their way,
the little one (along with the rest of us) will be eating bugs, owning nothing and being happy about it!
You can tell by the crunch you got it right. Your gravy looks wonderful. You can modify your gravy in more than a few ways, with different oils, bacon and grease, different herbs, even green or red chile like we do here in New Mexico. The main point is to have fun making a hearty meal for your most beloved, because LOVE is the primary ingredient which qualifies it as soul food.
Hatch green chile is god tier food.
It's crazy to me that in a few years time we may see more and more restaurants opening up in the UK that serve proper U.S. comfort food and BBQ all because a couple of kids grew up with their parents (or they themselves) learning and cooking American recipes for their families on YT. I love seeing the side of YT where people from other countries slowly find out that American food isn't just burgers, hot dogs, and pizza.
Please don't forget to Subscribe - it really helps us out and supports the channel (Thank you so much)
In todays video, YOUR British Family (Mr H and friends) are Attempting to make and taste test Chicken Fried Steak - also known as Country Fried Steak from scratch !
The recipe we followed can be found here www.simplyrecipes.com/recipes/chicken_fried_steak/
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#countryfriedsteak #MrHandfriends #chickenfriedsteak
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Chicken-fried steak, also known as country-fried steak or CFS, is an American breaded cutlet dish consisting of a piece of beefsteak (most often tenderized cube steak) coated with seasoned flour and either deep-fried or pan-fried. It is sometimes associated with the Southern cuisine of the United States. It is breaded and fried with a technique similar to the more common fried chicken, hence "chicken-fried". When deep-fried, it is usually referred to as "chicken-fried steak". Pan-fried versions are typically referred to as "country fried steak".
Chicken-fried steak resembles the Austrian dish Wiener schnitzel and the Italian dish cotoletta alla milanese, which is a tenderized veal or pork cutlet, coated with flour, eggs, chicken stock cube, and bread crumbs, and then fried. It is also similar to the recipe for Scottish collops.
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When putting things in hot oil, always place the edge *closest* to you in the oil first, then gently lower it away from you. That way you avoid any oil splashes in your direction.
@@Whoozerdaddy There are metal screens that used to cover frying pans so the cook doest get splashed with hot grease . They're rather cheap too .
@@victorwaddell6530 Can't put a metal screen over a pan of hot oil when you're trying to put a piece of meat in it. That was the whole point, if you didn't see that big splash of hot oil when she put the first piece of meat in.
@@Whoozerdaddy Hold the screen between yourself and the pan with one hand while using the other hand to place the meat .
@@victorwaddell6530 Why would I want to juggle yet another piece of unnecessary gear when I can just lower it away from myself and not worry about it?
Hi there. You did well. Just a recommendation: Cook the steaks on low/medium heat so the meat won't tighten up and get tough. Also, on making cream gravy: Gradually add flour so that your oil soaks up the floor and is no longer wet. It makes a kind of paste; add your salt and pepper at that time. You want to cook it for a while so that the "floury" taste cooks out. It will take on a tan color. Then add the stream of milk while stirring constantly so it doesn't get lumpy. It will continue to thicken as time elapses so you don't want it too thick as you are stirring it. Thanks so much for making a key Southern USA meal. It looks so good!!!
Blonde roux.
Keep up the great work Mrs. H ... you will be ready for your own cooking videos in no time!!!! I have to admit... I was doing a bit of my own dribbling! Mr. H looked like he was getting ready to tell you ... "quit your jibber jabbering and let's get tasting this country fried steak!!" 😋 made me laugh!!! Glad you are enjoying making some American recipes... I am sure Mr. H is too!! Have a super day H Family... and keep on smiling!!!
I'm afraid... that's how Alana gets a brother.
I'm from Georgia and my grandma soaked the meat in butter milk over night. She didn't double batter. Don't forget generous salt and pepper. Don't be afraid of oil if you get it hot it's not greasy. But you did really good.
I am from Georgia, too. Ditto on soaking in buttermilk. Go GENEROUS on the pepper!
Georgia here too, soaking in buttermilk overnight is the only way
Thanks so much for sharing your grandmas' secret. I can't wait to try it for myself..
Green beans and mashed potatoes are a perfect match for CFS. A yeast dinner roll would be good with it too. Oh, and a glass of sweet iced tea to round out a perfect southern/Texan meal! Prayers to my neighbors in New Boston and Paris/Powderly, Texas who experienced an F4 tornado on November 4. edit: also Idabel, Oklahoma to the north.
And Sulphur Springs and Athens. One touched down a few miles north of me here in Quitman. We got really lucky. Thoughts are with those affected. It was a wild night
My mother is from Idabel. But she only has distant relatives left there since she moved to California in 1948.
@@corvus1374 I am south east of Sulphur Springs. Probably 20 miles away near Lake Fork
@@gwenking7700 Are you safe?
@@corvus1374 oh yeah. But thank you for asking. Lots of folks lost their homes but no one was killed in Texas
1) use a cast iron skillet
2) Use a little less oil
3) When you make Collards, be sure to dribble a bit of Balsamic vinegar over it.
4) Invite your friends
Looks like you have done a great job. I always use a cast iron skillet when making chicken fried steak and gravy. If your gravy is a little thick, you can always add a little milk to it while it is cooking to thin it down.
Cast iron is the “secret” to many fried dishes.
Nah. Never used cast iron...& it still turns out great. I know a lot of southern people especially swear by cast iron for good down home cooking. And that's fine. But I never liked working with cast iron. It's too heavy, & I prefer a non stick pan. And I'm from Texas originally. Didn't move away from the South, til Sept. 2020, when I moved to South Dakota, because I finally found my Birth Mother there, after 51 years. I had her for a year, before I was taken. 51 years later, I had her for a year, before she was taken.
Love to see the H family enjoying Down Home Southern cooking. It's the best thing ever. And if you have a mind to try cast iron, & decide you prefer it, that's great. But don't feel like it's not good without it.
It looks delicious! It's often served as well as breakfast, with hash browns instead of mashed potatoes. Feel free to season your gravy with a bit more pepper, and if you save bacon fat or sausage leavings, include a bit of that in your roux.
chicken fried steak is amazing, southern foods just hit the right spot of warmth and that homely feeling
I made smothered pork chops and rice yesterday.......quick and delicious!
Dear Lady! Always lay things in hot oil SLOWLY away from you. Some of that splashed oil could have hit the baby.
Every time Mr. H took a bite, Baby H was looking at him with a look of "All right Dad enough of this, when do I get my taste".
Yes!
Great job! this southerner prefers country fried chicken. Quick tip. Lay food away from you when frying with oil. That way you avoid splashing towards yourself.
That looks amazing! The gravy should definitely be on the steak AND the mashed potatoes! Wish I had been there to "tuck" in to a plate of that!🤭 Love The "Mrs H Cooking" series! So delightful! Thank you!
🇺🇸💘🇬🇧
Good on ya. We usually have corn, or corn on the cob as a side.
That gravy looks delicious, that’s the exact way we eat it. Our side is mashed potatoes by itself sometimes we’ll add some sweet corn.
Exactly. Also sliced carrots.
I also love corn with mine.
Haha I came to comment the same. I do mashed potatoes or Mac and cheese. Or baked beans. Or potato salad? Lord in Texas we always gotta have 100 options don’t we? 😂
@@cjthompson420 Yep definitely some baked beans!!
Any vegetable alongside really works with CFS.
4:08 is exactly why you place things in hot oil away from you...luckily she was not burned!
Looks really good!
Hey when you place anything into a skillet or other type of shallow pan you should always lay it close to the oil, start at the part of the pan closest to you and lay it away from you.
That way if it spills or splashes it'll do it away from you.
Finished dish looks beautiful just like I make it here in south Texas!!
Agreed! The last part of the meat to go into the oil is the FAR edge away from you.
Okay I like a rare steak too. You do not cook chicken fried steak rare. You're not allowed to think of it like a steak. Don't do that.
Second of all, cream gravy is not a condiment that is meant to add juiciness to a dish. Don't try to make it runny.
Third of all, next time after the egg wash and the flower dip, knock the flower off of your steaks then drop it in some buttermilk and then roll it in some Saltine cracker crumbs before you fry it. You'll thank me later
I would recommend pumpkin pie if you've never had it, homemade of course. It is amazing and perfect time of year.
Sweet potato pie 🥧
@@casey4602 Both are good!
Regional differences, Acorn Squash Pie in New England, Pumpkin Pie in the Mid Atlantic (and the rest of the country), and Sweet Potato Pie in the South.
Collard greens tends to be a Southern US side item. Green beans are pretty universal I believe.
@@Gems-of-Hope-Rocks All greens are pretty good. Kale, Spinach, Swiss Chard, Mustard Greens, Turnip Greens, Daikon, Beet Greens, etc.
You always put the far edge of the meat in last as to avoid splatter. You definitely have to use a lot of salt and pepper and whatever spices you prefer in the gravy and hot sauce on top.
Looks wonderful!! And green beans are great!!
Always, ALWAYS place whatever you are cooking in oil so that it falls away from you so you won’t splash the hot oil towards you
Use your tongs to distance yourself and hot oil 101 also boiling water put foods in to flop AWAY from you
As the post says
Also keep hot pan handles turned in away from the edge so neither you or the child can knock it
( picture coming up from checking the oven and knocking the pan!)
I'm honestly surprised that this isn't one of those global foods like fried chicken or pizza. It's just a really hearty but cheap and easy dish to make, kind of like a shepherd's pie, almost everyone has a version of it.
It is, sort of. The story goes that this was developed as an attempt to make the schnitzel brought to Texas by German immigrants in the early 1800's. Versions of something like schnitzel is made all around Europe, sometimes with different names. The gravy is probably the most unique part of the dish.
It doesn't appeal to everyone unlike global foods. I always found it too chewy and usually too salty.
Agree. It's usually made with cube steak (or something equally cheap and tough.). Maybe go for chicken fried chicken next time or porkchop. If you aren't too squeamish, Germans use veal if you can find it.
@@spacehonky6315 and @William Jordan ...if it's too chewy then it's made wrong. CFS should be fork tender.
Hey there Mrs. H,. When placing meat in a hot pan, always place it in a way from you so you don't get splattered with hot oil or butter❣️
Nicely done! I love chicken-fried steak and it looks as if you hit it spot on. 🙂
The next big thing in English Pub Food .......maybe /
Well done Mrs. H! You make us soo proud 👏 across the pond
Being that you got your 1K likes its time to come through and make CHICKEN FRIED CHICKEN STEAK!!!!!
Does this one cut it?
Brits Attempt Cracker Barrel Recipe [Southern Fried Chicken] 🤤
th-cam.com/video/f52_RmQS1HQ/w-d-xo.html
@@Mrhandfriends I somehow missed this one
Safety tip Mrs. H, NEVER drop foods towards you into a oil filled pan. Use some tongs & gently move it away from you.
Not a southern food! Rather, a “cattle country” food. CFS is very popular in states like Kansas.
Only thing I would have done differently is cut the steaks in half. They are quite big. If you pan fry bacon and have grease save the bacon grease in a jar with a lid and keep it refrigerated. You can add some to anything you pan fry and it is delicious. In the South here in the US we season green beans, greens, and all kinds of things with it.
Potatoes cooked in bacon drippings are DELISH! And the only way to fry eggs is in bacon fat - PERIOD! LOL! Bacon drippings are a "food group" over here!
Mrs. H, when I do country fried steak, I return the steak to the skillet of gravy before the gravy thickens. I let steak simmer in the gravy as it thickens for maybe 15 minutes - this makes the steak so tender it's easily cut with a fork.
Amen Miss Gwen! As I have said in a few other comments my mom would do chicken fried steak on Sunday after church fried in the left over bacon and sausage grease from cooking breakfast during the week. "Clean" oil was used for baking not frying. If they did not have enough grease saved up they used some lard.
I do prefer chicken fried steak, but chicken is a close second. I also put a little gravy on the potatoes and love a good dinner roll to dip in the gravy. Green beans or collard greens are great in a restaurant or if someone else cooks. I've never cooked collard greens so if I'm cooking then green beans it is 😄
You just made the primary food group for my state… TEXAS!. I think you did a fine job. Here are my tips:
Season the meat instead of the flour. When cooking, season the battered outside when you turn the meat.
Don’t push the flour into the meat quire so much. You do want a little bit of the mixture to come off when cooking & leave it in the pan for making the gravy.
After coating, let the meat rest for about 15 minutes before frying.
Fry in crisco or vegetable oil.
When adding flour to oil, you can either make brown gravy or cream gravy. Both are yummy, but cream gravy is traditional… & you made cream gravy… YAY!!! You do want to cook the flour/oil as it cooks out the flour taste. So your technique was spot on. To make brown gravy, you just keep cooking it till the rue browns.
Gravy thickens as it cools so you want it a little runner than what it would be for serving.
Good job, Mrs H! Exact same process for chicken breasts.
Linda is right
@@dougvilde719 The only thing I would argue with you on miss Linda, is to use either Lard or the left over fat in the coffee can that you have been saving all week from cooking bacon and sausage at breakfast. 😁 My mother and my grand mother would never "waste" good clean oil on chicken fried steak. LOL Clean oil always went into baking. 😉
@@kencramer1697 I agree!
Crisco is hydrogenated, so not healthy.. Much better to use oil.
@@fridaylong2812 She’s telling them the Texas way. That’s how it’s made here. Though you are correct, you can use oil for a lighter option.
Looks really good. i love fried stake cube stakes and pork chops. You can use chicken too. Its best cook in OLD well reseason cast iron pan. It also for breakfast served egg and hash browns or american frys (not french fry) fresh frut cover the stakes in white sausage gravy. 😋
I'm so glad you guys are trying foods from here we have so many dishes in each state I would love to see you guys try something from each you guys are doing a great job
Gravy on top of the potatoes to next time. you did amazing job!!
This vid made me hungry. About to lay out some steak cause I know what I'm having tomorrow for supper. 🤤🤤🤤
I think next you should try fried green tomatoes.
If you put stuff into oil go from front of pan to back so if it splashes it isn't towards you. Looks like you did a good job
Any veg is good with a chicken fry! Corn or corn on the cob is a favorite at our house. I serve biscuits to along with mashed potatoes and gravy! Some places here serve a chicken fry as big as the plate it comes on. The sides come on another.
Um… chicken cooked like chicken fried steak is… fried chicken.
Mrs. H, you did a great job! Really enjoyed the video. I would recommend to NOT use a non-stick pan. That will leave more fried "bits' in the pan to season the gravy and add more flavor. I live in Louisiana and down here they say to cook the roux till you think you may have burned it, then cook it a little more. The milk will then dilute the color. Keep up the good work.
Thanks Winston. I'll try that next time. Mrs H 💕
I think you ought to look up and try Springfield cashew chicken it's a big thing in the midwestern United States lawmakers are trying to make it to State dish of Missouri
Perfect Gravy (literally its name) from an old old family recipe that NEVER fails is: 1/1/8 ratio. 1 fat, 1 flour, 8 whole fat milk. So to make 2 cups perfect gravy:
1. Drain fat from pan with a sieve (strainer) into glass or wooden bowl, leaving in the pan all meat crusts.
2. Measure 1/4c hot fat from bowl back into pan.
3. Stir crusts and fat to make a slurry (uniform mixure)
4. Put heaping 1/4c flour through sieve (sift the flour)
5. Add 1/4c (sifted) flour to fat slurry and stir till crusts are perfectly even throughout, and a thick paste forms.
6. Heat fat paste till boiling, stirring constantly. Boil for 2 minutes
7. Turn off heat. Whipping constantly (whisking) IMMEDIATELY add 2 cups of unskimmed milk (whole milk) over center of whip
8. Continue whipping and return to boil.
9. Continue to whip while boiling until gravy turns thick like syrup.
10. Season with salt & pepper to taste and add a pinch of thyme.
This gravy is THE BEST. Comes out absolutely smooth, and the thyme makes it beyond savory.
That’s how my friend’s Mom taught me to make proper gravy. Some times she’d change up things a bit by adding dried garlic, different herbs, sausage meat… but the fat/flour/milk ratio was always 1/1/8 and the flour needs its time to fry off.
Over thirty years later and continents away I still make gravy like this and thyme is my favourite herb to add in. 😊
This Texan man is all smiles watching Mrs H cook. I’m more of a chicken fried chicken guy myself but you can’t go wrong with either one! Don’t forget the mashed potatoes or baked beans for a side 😍
I’m a chicken fried chicken gal. And I like sweet corn with mine. Damn it, think I’m going to have to thaw out some chicken breasts and make some. This has made me SO hungry! And…..I’m a cast iron skillet person. They make everything taste better. And it’s so easy to make them non stick. Just wash them with salt and water. Anyway, it was fun to watch them make and eat the cfs.
Mrs. H there’s no such thing as chicken; and you can look it up how it got started but that’s why it’s called ‘Chicken fried steak’ and it’s more based in the south ( but I’m from Texas) and before my Dad had his bad heart attack, that was one of his favorite meals but my mom had told him afterwards that he should only have it once in a while ( because it’s fried and the cholesterol). We used to have some good cafeterias here that would have really good chicken fried steak but ( that was before the economy had gotten worse in our country) .
My mother often used ground up saltine crackers instead of flour. And sometimes we just ate the steak with ketchup instead of having gravy. Also, the leftover steaks make great sandwiches
Your family had leftover CFS?? That's like saying you have leftover bacon! No such thing 😆
Please Mrs. H Have more confidence in yourself when you cook because you really a AWESOME JOB !! ❤❤❤
Looked really good. 🤤
One suggestion I would make is put freshly ground black pepper in the gravy, perhaps. 😋
I think more pepper next time too. Mrs H 💕
@@Mrhandfriends Good job, though. 👏
As a treat when I was growing up my mother would fix us "chocolate gravy and biscuits" every year at Christmas. My siblings and I LOVED it!!! You should give it a try!!!
I'm a 4th generation Texan who grew up eating and then later cooking chicken fried steak (cfs) and your gravy is NOT too thick. I'm glad y'all like it!
CFC’s
Yeah white gravy is usually thicker than youd expect. I made it too thick once and its because i messed up and added so much flour it was basically dough lol.
@Naltddesha ...I think you were being sarcastic, but just to clarify for everyone, (cfs) stood for Chicken Fried Steak. 😉
The reason it is called Chicken Fried STEAK is because the Beef (steak) is fried like you would fry chicken. Why would anyone use chicken? Makes no sense whatsoever
I would love to see you all come to the us and try the food at all the places :) Mr. H is hilarious with his reactions.
Soooo uhhh... chicken fried steak made with chicken is actually.... fried chicken...
I'm so happy you got to make this at home!!! I do prefer green beans over greens. I think greens are more common in the south. I'm from Missouri and my family has always had it just like you did on this video!!!
Fellow Missourian here! My family ate this with green beans too! I agree with you! Greens are more popular in the south!
Wait until you folks discover real Southern Cuisine.
Cornbread, black-eyed peas and Collard Greens...
It's SOOOOOOOO good!😊
Country Fried Steak is one of my favorite meals. I like Fried Apples along with the mashed potatoes. To me, the sweetness of the apples perfectly balances the savory of the steak and saltiness of the crust.
This was not country fried steak.
@@curlywhites It may not be what you consider CFS, but there are different ways of making it. This right here definitely qualifies to be called CFS.
@@donaldseale2700 this was chicken fried steak, not country fried steak.
@@curlywhites Officially you're correct, but many people interchange the name. I know that Country fried typically has brown gravy, but I have seen both versions be called by both names.
@@donaldseale2700 brown gravy and no egg wash.
Flour, egg, bread…first initials spell F-E-B…easy to remember, spells abbreviation for February…
The gravy for chicken fried steak should be pretty thick especially here in Texas and in Oklahoma where I believe it's their state dish.
And you really don't want to cook the roux so much that the flower starts to darken.
The consistency of the gravy looked dead on to me.
One thing that I would recommend when you're making any sauce using a roux is that it's a good idea for the home cook to use medium to medium low heat while your cooking your roux and to use room temperature liquid to add in a drizzle while you whisk it into the roux slowly.
Part of the reason for lumpy gravy is often using a spoon instead of a whisk, pouring the liquid in too fast, adding cold liquid in as this will almost certainly cause lumps and can 'seize' the gravy if it's too cold.
And yes it's got to come with mashed potatoes and green beans!!
OMG! I'm starving! Chicken fried steak, fried chicken, down-home goodness. Southern comfort food at it's best! Need biscuits and fried apples to go with it. My dad would cook chicken fried steak or fried chicken for us on Sundays and have it ready for us when mom, my sisters and I returned from church. It's nearly 10pm here in North Carolina and I'm seriously considering frying the chicken legs I have in the fridge. Thank you for the joy you bring us every episode. Blessings always. P.S. No longer considering, I'm frying that chicken!
I've been in many different countries and tried many different cuisines, but I simply adore a good chicken fried steak! It is truly a "comfort" food!
As soon as I saw you start to put the first one in I was screaming "NEVER TOWARDS YOU!" Always away from you lol
So proud of you, Mrs. H! That looked amazing, especially for a first attempt.
"Chicken Fried Steak" is cooking beef steaks using the medium usually used for fried chicken. Chicken fried chicken, on the other hand, is just excellent fried chick is really just good fried chicken. As for the breading/coating, once you've done the last dip and flour one last time is to mix all the egg wash and flour you have into a better, and put that on as the last coat.
We often have this for breakfast with eggs and hash browns. Not homemade,though Haven't tried it. A local restaurant has real good chicken fried steak. Grubbin isn't it? Glad you like it. Biscuits and gravy is also another big favorite!
Yeah, should also try the "breakfast" version. This was the dinner version.
Breakfast is similar but different (I get it at Sharis restaurant all the time):
Chicken fried steak, hash browns, two eggs over medium, sausage links, toast with jam, or toast to soak/mop up some of the runny egg yolks, choice of french toast or buttermilk pancakes, sometimes a fruit bowl, else may a glass of orange juice. Very, very satisfying weekend / special occasion breakfast. ^_^ Probably not something to eat every day, unless ya' want to "bulk up" (get fat)... ;)
You have to have it for breakfast. It's awesome.
Small town of Premont,Tx has the very best CFS. It's a hidden secret and many people around the world have eaten there. You will never have a better chicken friend steak. It's my opinion of course, but I'm just one of thousands who will agree with me. 😊
If your gravy seems a little too thick, you can always whisk in a bit more cream to loosen it up again, also make sure to add salt and pepper before it thickens, so as it cooks and gets thick it adds more flavor to it. Also I find adding a pinch of red pepper flakes helps as well
Actually looks good. Put some black pepper or herbs (mrs. dash seasoning) on the gravy and you’re all set. I’m from Atlanta, Georgia (I don’t like biscuits and gravy though🤮…to soggy).
Baby H is growing up. She seems to have really sprouted lately.
Chicken fried steaks, I think, are best with steaks. Sometimes folks make it for breakfast with fried eggs and country potatoes on a weekend
You just described my absolute favorite breakfast. I also can't imagine chicken in chicken fried steak.
@@Asher5250
Venison is awesome.
@@user-ii4zf5iq3t I would go for venison. I really enjoy it.
If you like chicken fried steak, you should really try "hushpuppies". A perfect side dish to go along with chicken fried steak famous especially in Southern American cooking.
Very good Mrs. H! Try chicken fried chicken too. Salt and pepper your meat first and another tip to try is instead of egg you can use buttermilk.
Yes! That’s my favorite to order at Hickory Hollow (houston) with mashed taters and bbq baked beans 🤤
Yall did great . Southern comfort food. Honestly I'll have almost any vegetable with that.
I love chicken fried chicken too. Skillet fried that makes my favorite gravy on potatoes
Great to see good ole American cooking make it across the pond...I'm an overweight American, and didn't get this way from not knowing how to cook...lol...Country/Chicken fried steak is one of my favorites...You need to check out some of our casseroles Mrs. H, Easy to make, and packed full of flavor. My personal favorite is broccoli and cheese casserole. Great job on the steak!!!
Yessss ... Make tuna casserole or chicken curry casserole! So yum! And very easy to make.
Can be made as a "one pot meal" by just putting all the ingredients in one large pot (including dry pasta and a lot of milk to cook the pasta as it cooks; needs to be a bit soupy going in as the pasta absorbs a lot of the water out of the milk, and you want it slightly wet coming out since it kind of "sets up" as it cools). Or you can pre-cook the pasta, and just use a little less milk.
chicken fried and country fried are not synonymous.
@@curlywhites interesting, tell me more
@@curlywhites just read up on them, you are correct sir, the chicken fried steak is a newer twist on the classic country fried steak, they use different gravy...thank you for the comment, love learning new things.
Mrs. H, you would be welcomed with arms wide open in Texas and Oklahoma with that Chicken Fried Steak.
Your "frying pan " is what we call a "skillet" 😆. I use a cast iron skillet for fried chicken and chicken fried steak. That looked really good. I season my steak with salt and pepper before dredging it in the flour/egg wash. We usually have it with mashed potatoes and fried okra and cornbread. MMM-MMM good.
cast iron rules !!!!
His anticipation is like a kid at xmas
Hi Mrs H. Amazing job! My mom just made whatever veggies she had fresh or in a can/tin. We all loved greenbeans or Italian greenbeans, french style greenbeans, cut greenbeans, whole greenbeans, greenbeans & tiny new potatoes & she would add chopped ham or a hamhock(smoked piece of ham, big chunk of ham or smoked turkey) she did the same when she made Collards which smelled bad cooking similar to cabbage but tastes amazing. Then some people drizzled a tiny amount of vinegar on them on their plate but I like them without any vinegar. We love mashed potatoes with the gravy or mix in shredded cheese 4 cheesy mashed potatoes, or garlic seasoning to make garlic mashed potatoes, twice baked potato(stuffed potato), potato wedges or fries, peas & carrots, broccoli & cheese, rice, boiled /stewed cabbage,
Pinto beans, she even made a southern dish her mom taught her called wilted lettuce is just hot oil from cooking ham or bacon & u drizzle it over shredded lettuce(onions optional) add salt & pepper, corn on the cob or can corn with butter, salt & pepper. Always something different & whatever she had. If u made chicken then it's just SCHNITZEL isn't it?! But chicken is still good have u ever had breaded & fried CHICKEN LIVERS, "NOT GIZZARDS" which I dip them in Heinz 57 sauce or HP sauce if u can't get it. Or whatever sauce u prefer. They're high in iron so good for u. My mom made us eat a small salad at every dinner & we could add whatever veggies & nuts or seeds we wanted in it & she had an assortment of salad dressings but we usually all loved the hidden valley ranch she made from a package of dry mix & just add milk OR buttermilk & mayo. We sometimes had a big mixed salad with chopped chicken chunks from what she baked, with avocados & a honey mustard dressing is great too.
YOU DID A GREAT JOB, hated Baby H. had to watch u both eat when she wanted some so bad, she could eat mashed potatoes & gravy couldn't she.
Love u guys & can't wait till the next one!
God Bless 🙏💜😄😻😍👍🍽
For your safety, please place things in hot oil away from you so that doesn't happen again.
She did it correctly. It’s gotta have that crunch crunch but also be soft and mouth watering at the same time. You Brits are welcome to Texas any time!
I grew up on biscuits and gravy. And chicken fried steak. In a good old vegetables in the south you just can't get anywhere else that's a staple and we love it!
Baby Alana looks as excited to watch you eat as Mr. H. is to be eating. She's absolutely precious! 💖
"If the innocence could last forever."---my beloved Mom (.R.I.P.)
Whatever vegetable you want to eat with it. Greenbeans, cooked cabbages (boiled or sauted), carrots, just whatever is in season and you like. Add some fresh sliced ripe tomatoes and some sliced raw cucumbers to round out the meal.
As much as I love chicken fried steak and chicken fried chicken, I normally make country fried steak with onion gravy. Same cube steak, but only coated with seasoned flour instead of flour, egg, flour, then fry. I then drain some of the oil, slice up an onion and kinda sauté the onion before adding flour and making the rue. Once that’s all cooked up, add beef broth instead of milk. It’s my favorite meal and since I’m part Filipino and my dad is from Georgia, we serve it with rice.
Yeah good call. Love both. Fry it, slather gravy all over it. I think that's my motto, credo, whatever, just as long as I'm blood type g(ravy)
Chicken fried chicken is just properly fried chicken.
Chicken fried steak is to fry a steak in the style you would properly fry chicken.
Here’s a tip if you like a little spice: Add hot sauce to your eggwash. Tabasco or Texas Pete. No set amount, just to preference!❤ Also, there should be enough oil in the pan to where half is submerged, but not swimming. They will cook and brown more evenly. DON’T turn your rue chocolate! That means you’ve burnt it! You want it a light tan color at best. Also, put the salt and pepper in while the gravy is thickening. It allows the pepper taste to fully develop, and you can adjust the S&P levels to taste. And bc you used milk, it will get thicker the longer it stands. If you’re worried it’s not thick enough, see if it coats the back of your spoon. Or take it off the heat for a couple of mins and see how thick it gets as it sits. That way you can add more milk if you need to thin it.
Great tips, thank you . Wish I had this comment early this week. Mrs H 💕
@@Mrhandfriends You did a great job for it being your first time! I was gesturing at my screen and biting my fist at some moments. Technically, you did it correct. But as you know, there's little things cooks pick up when they grow up cooking the dish that is second nature and not really thought about. I'm glad you didn't try collard greens though! Even I won't attempt those! Every body cooks them differently and most people I grew up with have family recipes that they pass down; and how to handle collard greens, cook them, and what to add is definitely one of them. You can probably buy them in the canned vegetable aisle though! That's what my Dad does when he's craving them. We just sprinkle some hot sauce on them though. That usually is a common addition. But you did great! And y'all obviously loved it. I just kept mentally adding tweaks I would've done and never really thought about. I will also be watching your pecan pie vid soon. It looks great!!💕
I’ve never once used a recipe for chicken fried steak. So here’s my “recipe”.
Scramble up some sausage in small bits. You could do more and save the sausage for another use by freezing it. But just a small amount…like maybe a quarter pound. Cook it up and use THAT for your gravy. Do more and have enough for biscuits (American biscuits) to go with the meal.
Flour coat the pounded out beef. Cube steak is fine. Could use a better cut. But it should be relatively thin.
Fry it on both side for color.
I use a cast iron pan so then I pop it into the oven where I made the biscuits for it to finish. Maybe five minutes?
Do up whatever veg you’re having while it finishes and finish the gravy.
Steak, biscuits, veg. Gravy over it all.
They look so good. I've got a sore throat, so am having trouble eating. That gravy and steak looks so delict able.
Hope you feel better soon. Mrs H 💕
Oh snap!! What’s that salt shaker thing you got? I like that! Amazon, here I come. Also, great job on a first attempt with a new meal.
MRS H If You Find some Truffles Provided Mr H Fancies and Y MRS H YOU CAN ADD OR LEAVE THEM OUT THIS IS YOU'RE DISH IF IT TO YOU'RE PALATE I SAY ENJOY THE MEAL YOU GUY'S CREATED TOGETHER BLESS YOU STAY WELL AND HEALTHY ENJOY 2023 💝🌹🍒🙏👍✌️😉💯🏅
Another thing to do with your oil, after the steak but before making the gravy, is making chicken fried biscuits. Make a recipe for drop biscuits (American style) & cook them in the oil. SO good!!
I like Chicken fried steak with Scrambled Eggs and hash browns in the morning
ALWAYS lay items into oil so they flop AWAY from you! This is a big safety thing. If you do this, you needn't be "scared" of cooking with oil.
I add a dash of Worstershire sauce, cayenne pepper, and some chicken poultry seasoning along with plenty of black pepper to my country gravy