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Chicken Fried Steak Dupree















Trans-fat Free


cup all-purpose flour
1 teaspoon salt
1 x black pepper
freshly ground
2 pounds beef chuck steak
cut into 2 inch pieces
2 large eggs
2 tablespoons cream
½ cup vegetable oil
2 cups crackers, saltine
crumbs, rolled fine
1 each onions
½ cup cream
2 cups chicken broth
1 dash worcestershire sauce
1 dash red hot pepper sauce


Mix ½ 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 sauté 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 243g (8.6 oz)
Amount per Serving
Calories 52171% of calories from fat
 % Daily Value *
Total Fat 41g 64%
Saturated Fat 14g 68%
Trans Fat 0g
Cholesterol 148mg 49%
Sodium 483mg 20%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 2%
Sugars g
Protein 49g
Vitamin A 4% Vitamin C 2%
Calcium 4% Iron 18%
* based on a 2,000 calorie diet How is this calculated?


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