Mock Chicken-fried Steak

Mock Chicken-fried Steak Recipe - A Classic American Dish

Region / culture: USA | Preparation time: 45 minutes | Cooking time: 14 minutes | Servings: 6

Introduction

Mock Chicken-fried Steak is a classic comfort food dish that is perfect for a hearty and satisfying meal. This recipe features ground beef patties that are seasoned and coated in crushed crackers before being fried to perfection. It's a delicious and budget-friendly alternative to traditional chicken-fried steak.

History

Chicken-fried steak is a popular Southern dish that typically consists of a breaded and fried beef cutlet. This mock version uses ground beef instead of a steak, making it a more affordable and easier-to-prepare option. The dish is often served with creamy gravy and mashed potatoes for a complete meal.

Ingredients

1 lb (454 g) ground beef
2 tsp chopped fresh parsley
1 tbsp chili powder
1 tsp salt
1 egg
2 cups crushed saltine crackers, divided
0.5 cup oil for frying

How to prepare

In a medium bowl, combine the ground beef, parsley, chili powder, salt, egg, and 1 cup of crushed saltine crackers. Shape the mixture into 6 balls, then flatten them into patties. Coat the patties with the remaining cracker crumbs and place them on a plate. Refrigerate for at least 30 minutes.
Heat the oil in a large skillet over medium heat. Fry the patties for about 7 minutes per side, or until the centers are cooked through and the outside is golden brown.

Variations

Use ground turkey or chicken instead of beef for a lighter option.
Add some grated Parmesan cheese to the cracker crumbs for extra flavor.
Top the patties with a slice of cheese during the last few minutes of cooking for a cheesy twist.

Cooking Tips & Tricks

Make sure to refrigerate the patties before frying to help them hold their shape.

- Use a meat thermometer to ensure that the patties are cooked through to a safe internal temperature of 160°F.

- Serve the mock chicken-fried steak with a side of creamy gravy for a delicious finishing touch.

Serving Suggestions

Serve the mock chicken-fried steak with creamy gravy, mashed potatoes, and a side of green beans for a classic Southern meal.

Cooking Techniques

Make sure to flatten the patties evenly to ensure even cooking.

- Use a meat thermometer to check for doneness, as ground beef should be cooked to an internal temperature of 160°F.

Ingredient Substitutions

You can use any type of cracker crumbs or breadcrumbs in place of saltine crackers.

- Feel free to customize the seasonings to suit your taste preferences.

Make Ahead Tips

You can prepare the patties ahead of time and refrigerate them until ready to fry.

- The cooked patties can also be stored in the refrigerator for a few days and reheated in the oven or microwave.

Presentation Ideas

Serve the mock chicken-fried steak on a platter with a drizzle of gravy and a sprinkle of fresh parsley for a beautiful presentation. - Garnish with a lemon wedge or a sprig of fresh herbs for a pop of color.

Pairing Recommendations

Pair the mock chicken-fried steak with a glass of sweet tea or a cold beer for a classic Southern meal.

- Serve with a side of coleslaw or a green salad for a lighter option.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the patties in the oven or microwave until heated through before serving.

Nutrition Information

Calories per serving

350

Carbohydrates

- Total Carbohydrates: 15g

- Dietary Fiber: 1g

- Sugars: 1g

Fats

- Total Fat: 20g

- Saturated Fat: 5g

- Trans Fat: 0g

Proteins

- Protein: 25g

Vitamins and minerals

Vitamin A: 2%

- Vitamin C: 0%

- Calcium: 4%

- Iron: 15%

Alergens

Contains: Wheat, Egg

Summary

This mock chicken-fried steak recipe is a good source of protein and iron, but it is also high in fat and calories. It is best enjoyed in moderation as part of a balanced diet.

Summary

Mock Chicken-fried Steak is a delicious and satisfying dish that is perfect for a cozy dinner at home. With a crispy coating and juicy beef patties, this recipe is sure to become a family favorite. Serve with creamy gravy and mashed potatoes for a complete meal that will leave everyone satisfied.

How did I get this recipe?

The first time I saw this recipe, I was captivated by it. It was a hot summer day, and I was visiting my aunt's house in the countryside. As I walked into the kitchen, I caught a whiff of something delicious sizzling on the stove. My aunt turned to me with a mischievous smile and said, "I'm making mock chicken-fried steak for dinner tonight."

I had never heard of mock chicken-fried steak before, but the name alone intrigued me. As I watched my aunt prepare the dish, I was amazed by how simple yet flavorful it seemed to be. She explained that it was a classic southern recipe that her mother had taught her, and she had been making it for years.

As I sat down to eat that evening, I took my first bite of the mock chicken-fried steak and was instantly hooked. The crispy breading combined with the tender beef and creamy gravy was a match made in heaven. I knew right then and there that I had to learn how to make this dish myself.

Over the years, I have perfected my own version of mock chicken-fried steak, combining elements from my aunt's recipe with tips and tricks I have picked up along the way. Each time I make it, I am transported back to that summer day in my aunt's kitchen, surrounded by the comforting smells and flavors of home.

The key to making the perfect mock chicken-fried steak lies in the breading. I start by pounding out the steak to make it tender and thin, then season it with a blend of spices including garlic powder, onion powder, and paprika. This gives the meat a flavorful kick that pairs perfectly with the crispy coating.

For the breading, I use a mixture of flour, cornmeal, and breadcrumbs to create a light and crunchy crust. I dip the seasoned steak in an egg wash before dredging it in the breading, ensuring that every inch is coated evenly. Then, I fry it in hot oil until it is golden brown and crispy on the outside.

While the steak is frying, I prepare the creamy gravy that will accompany it. I sauté onions and garlic in a skillet until they are fragrant, then whisk in flour to create a roux. I slowly pour in milk, stirring constantly to prevent lumps from forming, until the gravy thickens to the perfect consistency.

Once the steak is cooked and the gravy is ready, I plate the dish with a generous ladle of gravy over the top. The first bite is always the best, as the flavors of the crispy steak and creamy gravy meld together in a harmonious symphony of taste.

Mock chicken-fried steak has become a staple in my recipe repertoire, a dish that I turn to time and time again when I want to evoke feelings of nostalgia and comfort. It reminds me of my aunt's kitchen, of lazy summer days spent with family, and of the joy that comes from sharing a delicious meal with loved ones.

As I pass down this recipe to future generations, I hope that they too will find joy in creating and enjoying mock chicken-fried steak. It is a dish that brings people together, that warms the heart and soul, and that will always hold a special place in my culinary memories.