RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2320
| View Recipe |
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| Recipe Name: |
Country Fried Steak |
| Source: |
Eileen Fight Sparks |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2008-06-06
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
Meat |
| Ethnicity: |
Southern |
Kosher for Passover: |
No |
| Preparation Time: |
30.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
2.50
Hours |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.70
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Mashed Potatoes |
| Comments: |
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Ingredients:
2 Tablespoons oil, olive
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Directions:
Mix together the flour, pepper and salt. Pound the beef in the floiur mixture until thickness is reduced by half.
In a skillet, over medium heat, heat the shortening. It should be at 350 degrees. If the shortening appears too hot, remove the skillet from the heat and let it cool a little. Brown the chicken on all sides, reducing the heat if needed as it cooks. It takes about 20 minutes to fry chicken for it to be well done. |
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| Nutrition per Serving: |
| Calories: |
622 |
Total Carbs: |
24.0 |
Net Carbs: |
23.0 |
| Cholesterol: |
136.0 |
Fat: |
30.8 |
Protein: |
51.25 |
| Fiber: |
1.00 |
Sodium: |
427.38 |
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