CFS in ALL its splendor

[Walking Dude]

used cube steak.........next time will try the bottom round steak. but this werked out great

I floured both pieces first.....wish i would of added some spice, maybe smitty's to it........will next time.



next step, i pounded the flour into the meat.........someone emailed me about that, can't remember who, but i always do that anyways.......



then a second flouring



then a dip in beaten egg mixture, and refloured........



then into cast iron frying pan, oil heated to @ 350



the rolls ready for the oven...........used Lee's sponge method for this bread.



after the meat went into the oven to keep warm........i made the gravy.......i browned the roux abit too much, but it turned out great



plated with garlic mashed potatoes



this meal was PERFECT.......cept for the overbrowning of the roux.......meat was tender........gravy great...........
next time, like i said, will try the round steak............but this is another keeper !

[travcoman45]

Looks mighty tastey steve, did ya lick the plate?

[Walking Dude]

naw..........didn't waste time with a empty plate..........tha pic has been done TOO much by others.......lololol

[Texas-Hunter]

Yes sir... That right there is a southern staple Sunday dinner... Did good dude...

[minnbill]

Man that does look good dude.mmm

[Capt Dan]

I'll take a platter full over here too!

[Gunslinger]

That looks darned tasty there Dude.
Who cares about the roux? It's about taste. And I bet it tastes almost as good as mine.
I have pounded the flour into the meat before, but always forget to do it anymore. Also mine is packed already tenderized these days.

[Walking Dude]

. Also mine is packed already tenderized these days.

?

[Gunslinger]

?

What do you mean"?"?
All my round is already tenderized. Top round, bottom round, top sirloin, it's all tenderized. Why pound too?

[wutang]

CFS is one of my all time favorites. Yours looks great.

[Walking Dude]

What do you mean"?"?
All my round is already tenderized. Top round, bottom round, top sirloin, it's all tenderized. Why pound too?

my cube steak, which MAY be round steak, is also tenderized....but i find if i LIGHTLY pound the steaks with flour, the flour get down deep..........the RE-flour.........gives me a better crust.....plus, some cube steaks get abit thick........i like to make sure they are of a thickness, that will get done the same time as the crust gets done.........steak gets TOO thick, crust is done, and to ME, the meat's not quite there, and can be tuff........but thats just me...........so i am not pounding hard enuff to RE tenderize it........we have done that before, and end up shredding the meat.........

[Gunslinger]

my cube steak, which MAY be round steak, is also tenderized....but i find if i LIGHTLY pound the steaks with flour, the flour get down deep..........the RE-flour.........gives me a better crust.....plus, some cube steaks get abit thick........i like to make sure they are of a thickness, that will get done the same time as the crust gets done.........steak gets TOO thick, crust is done, and to ME, the meat's not quite there, and can be tuff........but thats just me...........so i am not pounding hard enuff to RE tenderize it........we have done that before, and end up shredding the meat.........

I hear (read) ya. I missed the part where you told us you were using cube steak.

[DIPPER887]

WOW!!! Does that ever look good!!! We don't see that type of cooking up here much. You boys in the States definetly know how to cook!!!

[grothe]

Great lookin meal Dude!!!

[thepoolguy]

Some good looking CFS, I prepare mine the same way, just the way I was saw my granmother do it. Looks great