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Around here, a chicken-fried steak is deep-fried and served with a white gravy. Country-fried steak is skillet-fried and served with a brown gravy. However, I have also had skillet-fried steak served with a white gravy.
I generally choose white gravy over white though I like both. Always plenty of pepper of course. I don't care if it's skillet or deep fried as long as it's a decent piece of steak prepared properly. Fried okra is an excellent addition down here.
I generally choose white gravy over white though I like both. Always plenty of pepper of course. I don't care if it's skillet or deep fried as long as it's a decent piece of steak prepared properly. Fried okra is an excellent addition down here.
Yes, decent steak - a good foundation - is important. No yukky cube steak with gristle in it. I can handle any gravy and then let him add as much pepper as he wants!
Yabbut you can't see the gristle in the cube steak at the store, so you end up with a piece of meat that's up to 2/3rd inedible because of the silverskin hidden on the flip side. I'd rather buy my own and pound it -- plus it's therapy after a day where the boss has been a pain in the tuchus.
there should be no gristle in cube steak,, at all
any good butcher would no present it with gristle..
(ive made cube steak for decades,,,with no gristle,
Around here, a chicken-fried steak is deep-fried and served with a white gravy. Country-fried steak is skillet-fried and served with a brown gravy. However, I have also had skillet-fried steak served with a white gravy.
I think around here both are served with white gravy, but you can request brown if you like. I prefer cream gravy on both!
a southern lady told me chicken fried steak is beef cube steak put in egg wash then breading,,,then fried
and country fried steak is the same but with white or brown gravy on top
both sound very good!!
CFS would never be served without gravy. Sometimes it's cube steak, sometimes another cut pounded with a mallet or skillet.
It's all about the CFS here in Texas, you don't see country-fried on the menu.
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