Chicken Fried Steak Guinea

Chicken Fried Steak Guinea Recipe - Delicious Beef Recipe from Guinea

Region / culture: Guinea | Preparation time: 10 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Chicken Fried Steak Guinea is a classic Southern dish that features thinly sliced beef coated in a crispy batter and fried to perfection. This hearty and comforting meal is sure to satisfy your cravings for a delicious and filling dinner.

History

Chicken Fried Steak Guinea has its roots in Southern cuisine, where it was traditionally made with cube steak or round steak. The dish was popularized during the Great Depression as a way to make inexpensive cuts of meat more palatable and filling. Over the years, it has become a beloved comfort food in many households across the United States.

Ingredients

Thinly sliced beef
2 beaten eggs
2 tbsp milk
1 cup flour
0.25 cup oil
salt and pepper

How to prepare

In a bowl, combine eggs and milk.
Dip the meat into the mixture.
Allow it to sit for 1 minute, then dip it into flour.
In a hot oil, brown both sides of the meat.
Cover the meat and cook over low heat for at least 1 hour until it is well done.

Variations

You can use chicken or pork instead of beef for a different twist on this dish.
Add some cayenne pepper or hot sauce to the flour mixture for a spicy kick.

Cooking Tips & Tricks

Make sure to pound the beef thinly to ensure even cooking and a tender texture.

- Use a meat thermometer to ensure that the steak is cooked to the desired level of doneness.

- For extra flavor, season the flour mixture with your favorite herbs and spices.

- For a healthier version, you can bake the chicken fried steak in the oven instead of frying it in oil.

Serving Suggestions

Serve the Chicken Fried Steak Guinea with mashed potatoes, gravy, and a side of green beans for a classic Southern meal.

Cooking Techniques

The key to a crispy coating is to fry the steak in hot oil until golden brown on both sides.

Ingredient Substitutions

You can use buttermilk instead of milk for a tangier flavor.

- Cornmeal can be used in place of flour for a crunchy texture.

Make Ahead Tips

You can prepare the steak ahead of time and store it in the refrigerator until ready to fry.

Presentation Ideas

Serve the Chicken Fried Steak Guinea on a platter with a garnish of fresh parsley or chives.

Pairing Recommendations

This dish pairs well with a glass of sweet tea or a cold beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

300 per serving

Carbohydrates

15g per serving

Fats

12g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is a good source of iron, zinc, and vitamin B12.

Alergens

This recipe contains wheat and eggs.

Summary

Chicken Fried Steak Guinea is a high-protein dish that is rich in iron and vitamin B12. However, it is also high in fat and calories, so it should be enjoyed in moderation as part of a balanced diet.

Summary

Chicken Fried Steak Guinea is a delicious and satisfying dish that is perfect for a cozy dinner at home. With a crispy coating and tender beef, this Southern classic is sure to become a favorite in your household.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Chicken Fried Steak Guinea. It was a warm summer day and I was visiting my dear friend Martha, who was known for her exceptional culinary skills. As we sat in her cozy kitchen, sipping on iced tea and chatting about our days, Martha suddenly pulled out an old, weathered recipe card from her recipe box.

"Darling, have you ever heard of Chicken Fried Steak Guinea?" Martha asked with a mischievous smile.

I shook my head, intrigued by the unfamiliar name. Martha then proceeded to explain that it was a family recipe that had been passed down for generations. She had learned it from her grandmother, who had learned it from her own mother, and so on. The recipe had originated in the small town of Guinea, Virginia, hence the unique name.

As Martha read off the ingredients and instructions, I couldn't help but be captivated by the simplicity and elegance of the dish. It was essentially a twist on classic chicken fried steak, but with a few special touches that made it truly exceptional. The use of fresh herbs, a secret blend of spices, and a special gravy made from scratch all contributed to its irresistible flavor.

Martha then invited me to help her prepare the dish, guiding me through each step with patience and expertise. From tenderizing the steak to dredging it in seasoned flour, to frying it to perfection in a cast-iron skillet, every part of the process was a labor of love. As the aroma of sizzling meat and spices filled the air, I knew that this recipe was something truly special.

After the steak had been cooked to a golden brown, Martha showed me how to make the rich, creamy gravy that would accompany it. She whisked together flour, butter, and milk, adding in a dash of Worcestershire sauce and a pinch of paprika for an extra kick. The gravy thickened and bubbled on the stove, filling the kitchen with a tantalizing scent that made my mouth water.

Finally, the moment of truth arrived as we plated the Chicken Fried Steak Guinea and poured the steaming gravy over the top. The dish looked like a work of art, with the crispy steak smothered in a blanket of velvety sauce. Martha and I sat down at the table, our mouths watering in anticipation of the first bite.

As I took my first taste of the Chicken Fried Steak Guinea, I was transported to a culinary paradise. The flavors were bold and savory, with a perfect balance of herbs and spices that danced on my taste buds. The steak was tender and juicy, with a satisfying crunch from the crispy coating. And the gravy...oh, the gravy was a rich, velvety masterpiece that tied everything together in a symphony of flavors.

Martha and I savored every bite of the Chicken Fried Steak Guinea, savoring the memories of the day we had spent together in the kitchen. As we finished our meal, I couldn't help but feel grateful for the opportunity to learn such a special recipe from a dear friend. It was a dish that I would cherish and pass on to future generations, just as Martha had done for me.

And so, the story of how I learned to make Chicken Fried Steak Guinea became a treasured memory that I would carry with me for the rest of my days. It was a reminder of the joy that comes from sharing food, traditions, and love with those we hold dear. And it was a testament to the power of a good recipe to bring people together, one delicious meal at a time.