*  Exported from  MasterCook  *
 
                         Chicken Fried Steak Dupree
 
 Recipe By     : Nathalie Dupree, Cooks, TVFN, 1996  Family Dinner
 Serving Size  : 7    Preparation Time :0:30
 Categories    : Beef                             Dupree
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      2/3  cup           flour
    1      teaspoon      salt
                         Freshly ground black pepper
    2      pounds        top round or chuck steak -- cut 3 to 2 inch
                         thick
    2                    eggs
    2      tablespoons   cream
      1/2  cup           vegetable oil
    2      cups          saltine cracker crumbs -- rolled fine
    1                    onion -- sliced
      1/2  cup           cream
    2      cups          chicken broth
    1      Dash          Worcestershire sauce -- optional
    1      Dash          Hot Sauce -- optional
 
 Mix 1/2 cup of the flour, the salt, and pepper together. Pound the mixture
 into both sides of the meat with the edge of a heavy plate or mallet. Cut the
 meat into serving pieces. Beat eggs together with the cream. Heat the oil in a
 heavy cast iron skillet over moderately high heat. Reserve 3 tablespoons of
 the flour. Dredge the steaks in the remainder of the flour, dip in the egg
 mixture, and then into the cracker crumbs. Place the steaks in the hot oil and
 brown well. Turn and brown other side. Reduce heat to medium, cover the
 skillet, and cook for 15 to 20 minutes, turning occasionally, until the steaks
 are cooked through and tender. Chicken fried steak should be well done, but
 not dry. Remove the steaks from the skillet and drain on brown paper bags.
 Keep warm. Add the onion slices to the pan and saute quickly. Pour off all but
 3 tablespoons of the fat in the skillet and stir in the 3 tablespoons reserved
 flour. Stir to incorporate any particles on the bottom of the pan and cook for
 1 to 2 minutes. Stir in the cream, then the chicken broth. Season the gravy
 with Worcestershire and hot sauce. Slice the meat across the grain and top
 with the gravy. Yield: 6 to 8 servings
 
 
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