[Sca-cooks] OOP: Query on Steak Smothered In Onions...
Mike C. Baker
kihebard at hotmail.com
Fri Aug 25 14:57:36 PDT 2006
> Another, but different, cousin is the smothered country fried
> steak. This breaded and braised jewel is all southern, but
> disappeared for a while from anywhere I could find it. It's
> popping back up 17 years later in restaurants again.
> Basically a dredged (flour-egg-flour) cubed steak of some
> variey (the whole muscle nearly minced state) pan fried,
> removed, and then braised for a short while in the pan gravy
> assembled from the pan drippings. It's h at ll on the arteries
> and the BMI, but it is a true comfort food in some southern
> households. Heresy in other who contend the gravy is ONLY
> for the rice/mashed potatoes/insert starch here. Used to be
> a diner staple, but went away for a while. It will be back
> in force in a coupleyears as it gets back into the small,
> independent, home-cooking shops.
Has never really "gone away" in Texas, and I believe has always been
part of the menu for the "Grandy's" chain of restaurants.
Best variation on the theme I've ever wrapped my gums around used a thin
rib-eye steak w/o the cubing -- but still marvelously tender inside the
chicken-fry battered coating, under the cream gravy. (Eh, the gravy
could have been better, but the *steak* was excellent -- and the same
hole-in-the-wall also sold this as a chicken-fried steak sandwich
without the gravy: lettuce, tomato, mayo, and the steak.)
DARN, this is making me hungry! Fortunately, it's suppertime now...
Adieu, Amra / ttfn - Mike / Pax ... Kihe (Mike C. Baker)
SCA: al-Sayyid Amr ibn Majid al-Bakri al-Amra, F.O.B, OSCA
"Other": Reverend Kihe Blackeagle PULC (the DreamSinger Bard)
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