Growing up I spent a lot of summers on my Great Aunt Pearline’s farms. Those delicious times are among my fondest memories, especially the farm-hand dinners that occasionally included Chicken Fried Steak. Occasionally, because it takes time, patience and requires a bit of clean-up along the way ( or you will have flour tracked through the house and a grumpy cook ). As an adult, I still followed her recipe to the letter and probably still would but they no longer make glass cola bottles. What!!you say? Well, before Adolph’s meat tenderizer and before a meat mallet was standard in a well stocked kitchen, we tenderized meat with an empty RC Cola or Pepsi bottle ( upside down ). We pounded the round steak on both sides until our arms ached! I still think it’s the best way, but alas, glass bottles are no longer readily available.
As for clean-up, it’s not too hard, especially if you have an abundance of sturdy paper towels handy ( like Bounty and some generics ). Just wipe up after each step..it takes mere seconds. Cleaning when cooking can be overwhelming when it involves flour and grease!
Chicken Fried Steak and Gravy Recipe