REC: Country Fried steak

K, Roger, I got to try this tonight, and it was pretty danged tasty! I
can't give a cut and dried recipe, so I'm just going to tell you what I did.

Take 4 steaks and pound to 1/4" thickness. Measure out 1/4 c. vital wheat
gluten, sprinkle each piece lightly (you should have some left over) Pound
in. Cut meat into serving sized pieces, I ended up with 8. Combine 1/4 c
heavy cream, 1/4 c water, and two eggs in a shallow pie plate. Crush pork
rinds (I'd say a bit more than one full sized bag) and put in another pie
plate. Dredge the meat in the egg mixture and then into the pork rinds.
Allow to sit while heating oil to medium temp. Fry as per regular country
fried steak. Drain off all but about 1/4 c of the oil, add 1/4 c of vital
wheat gluten (I will skip this next time and just use xanthan gum, I
think-the texture wasn't worth the carbs, IMO. Stir in 1/2 c of cream and
1/2 c of water. Bring to a boil, stirring constantly. Boil and stir till
desired thickness.

Hope this helps, it really was good. I served it with green beans cooked
with garlic, bacon, and butter. Felt like I was back home again for a bit
there.

Lynne A

My mouth is now watering, I am going to try this recipe for sure. Thanks for
sharing it! The green beans sound marvelous also!


From: "Lynne A"
Newsgroups: alt.support.diet.low-carb
Date: Tue, 6 Jul 2004 19:18:43 -0600
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K, Roger, I got to try this tonight, and it was pretty danged tasty! I
can't give a cut and dried recipe, so I'm just going to tell you what I did.

Take 4 steaks and pound to 1/4" thickness. Measure out 1/4 c. vital wheat
gluten, sprinkle each piece lightly (you should have some left over) Pound
in. Cut meat into serving sized pieces, I ended up with 8. Combine 1/4 c
heavy cream, 1/4 c water, and two eggs in a shallow pie plate. Crush pork
rinds (I'd say a bit more than one full sized bag) and put in another pie
plate. Dredge the meat in the egg mixture and then into the pork rinds.
Allow to sit while heating oil to medium temp. Fry as per regular country
fried steak. Drain off all but about 1/4 c of the oil, add 1/4 c of vital
wheat gluten (I will skip this next time and just use xanthan gum, I
think-the texture wasn't worth the carbs, IMO. Stir in 1/2 c of cream and
1/2 c of water. Bring to a boil, stirring constantly. Boil and stir till
desired thickness.

Hope this helps, it really was good. I served it with green beans cooked
with garlic, bacon, and butter. Felt like I was back home again for a bit
there.

Lynne A

"Sunshyne" wrote in message
...
My mouth is now watering, I am going to try this recipe for sure. Thanks
for
sharing it! The green beans sound marvelous also!


From: "Lynne A"
Newsgroups: alt.support.diet.low-carb
Date: Tue, 6 Jul 2004 19:18:43 -0600

You're welcome, Sunshyne! The green beans were quite good-but garlic makes
everything better ;-))

Lynne A

Thanks, Lynne! I have xanthan gum, so I'll use that instead of the wheat
gluten for the sauce.

Lynne A wrote:
|| K, Roger, I got to try this tonight, and it was pretty danged tasty!
|| I can't give a cut and dried recipe, so I'm just going to tell you
|| what I did.
||
|| Take 4 steaks and pound to 1/4" thickness. Measure out 1/4 c. vital
|| wheat gluten, sprinkle each piece lightly (you should have some left
|| over) Pound in. Cut meat into serving sized pieces, I ended up
|| with 8. Combine 1/4 c heavy cream, 1/4 c water, and two eggs in a
|| shallow pie plate. Crush pork rinds (I'd say a bit more than one
|| full sized bag) and put in another pie plate. Dredge the meat in
|| the egg mixture and then into the pork rinds. Allow to sit while
|| heating oil to medium temp. Fry as per regular country fried steak.
|| Drain off all but about 1/4 c of the oil, add 1/4 c of vital wheat
|| gluten (I will skip this next time and just use xanthan gum, I
|| think-the texture wasn't worth the carbs, IMO. Stir in 1/2 c of
|| cream and 1/2 c of water. Bring to a boil, stirring constantly.
|| Boil and stir till desired thickness.
||
|| Hope this helps, it really was good. I served it with green beans
|| cooked with garlic, bacon, and butter. Felt like I was back home
|| again for a bit there.
||
|| Lynne A
||

Thanks, Lynne! I have xanthan gum, so I'll use that instead of the wheat
gluten for the sauce.

Lynne A wrote:
|| K, Roger, I got to try this tonight, and it was pretty danged tasty!
|| I can't give a cut and dried recipe, so I'm just going to tell you
|| what I did.
||
|| Take 4 steaks and pound to 1/4" thickness. Measure out 1/4 c. vital
|| wheat gluten, sprinkle each piece lightly (you should have some left
|| over) Pound in. Cut meat into serving sized pieces, I ended up
|| with 8. Combine 1/4 c heavy cream, 1/4 c water, and two eggs in a
|| shallow pie plate. Crush pork rinds (I'd say a bit more than one
|| full sized bag) and put in another pie plate. Dredge the meat in
|| the egg mixture and then into the pork rinds. Allow to sit while
|| heating oil to medium temp. Fry as per regular country fried steak.
|| Drain off all but about 1/4 c of the oil, add 1/4 c of vital wheat
|| gluten (I will skip this next time and just use xanthan gum, I
|| think-the texture wasn't worth the carbs, IMO. Stir in 1/2 c of
|| cream and 1/2 c of water. Bring to a boil, stirring constantly.
|| Boil and stir till desired thickness.
||
|| Hope this helps, it really was good. I served it with green beans
|| cooked with garlic, bacon, and butter. Felt like I was back home
|| again for a bit there.
||
|| Lynne A
||

"Roger Zoul" wrote in message
...
Thanks, Lynne! I have xanthan gum, so I'll use that instead of the wheat
gluten for the sauce.

You're welcome! You can also skip pounding in the gluten, I think-I have
just always made it that way, but I know others don't do it. All a question
of how yer momma made itG

Lynne A

"Roger Zoul" wrote in message
...
Thanks, Lynne! I have xanthan gum, so I'll use that instead of the wheat
gluten for the sauce.

You're welcome! You can also skip pounding in the gluten, I think-I have
just always made it that way, but I know others don't do it. All a question
of how yer momma made itG

Lynne A

"Lynne A" wrote in message ...
K, Roger, I got to try this tonight, and it was pretty danged tasty! I
can't give a cut and dried recipe, so I'm just going to tell you what I did.

Take 4 steaks and pound to 1/4" thickness. Measure out 1/4 c. vital wheat
gluten, sprinkle each piece lightly (you should have some left over) Pound
in. Cut meat into serving sized pieces, I ended up with 8. Combine 1/4 c
heavy cream, 1/4 c water, and two eggs in a shallow pie plate. Crush pork
rinds (I'd say a bit more than one full sized bag) and put in another pie
plate. Dredge the meat in the egg mixture and then into the pork rinds.
Allow to sit while heating oil to medium temp. Fry as per regular country
fried steak. Drain off all but about 1/4 c of the oil, add 1/4 c of vital
wheat gluten (I will skip this next time and just use xanthan gum, I
think-the texture wasn't worth the carbs, IMO. Stir in 1/2 c of cream and
1/2 c of water. Bring to a boil, stirring constantly. Boil and stir till
desired thickness.

Hope this helps, it really was good. I served it with green beans cooked
with garlic, bacon, and butter. Felt like I was back home again for a bit
there.

Lynne A


OMG ! Yum! I used to love country fried cube steak. It sounds like a
great substitute for the crushed saltines. I fried in half butter half
oil. I'm gonna try this one. Thanks!

"Lynne A" wrote in message ...
K, Roger, I got to try this tonight, and it was pretty danged tasty! I
can't give a cut and dried recipe, so I'm just going to tell you what I did.

Take 4 steaks and pound to 1/4" thickness. Measure out 1/4 c. vital wheat
gluten, sprinkle each piece lightly (you should have some left over) Pound
in. Cut meat into serving sized pieces, I ended up with 8. Combine 1/4 c
heavy cream, 1/4 c water, and two eggs in a shallow pie plate. Crush pork
rinds (I'd say a bit more than one full sized bag) and put in another pie
plate. Dredge the meat in the egg mixture and then into the pork rinds.
Allow to sit while heating oil to medium temp. Fry as per regular country
fried steak. Drain off all but about 1/4 c of the oil, add 1/4 c of vital
wheat gluten (I will skip this next time and just use xanthan gum, I
think-the texture wasn't worth the carbs, IMO. Stir in 1/2 c of cream and
1/2 c of water. Bring to a boil, stirring constantly. Boil and stir till
desired thickness.

Hope this helps, it really was good. I served it with green beans cooked
with garlic, bacon, and butter. Felt like I was back home again for a bit
there.

Lynne A


OMG ! Yum! I used to love country fried cube steak. It sounds like a
great substitute for the crushed saltines. I fried in half butter half
oil. I'm gonna try this one. Thanks!

"Laureen" wrote in message
om...
OMG ! Yum! I used to love country fried cube steak. It sounds like a
great substitute for the crushed saltines. I fried in half butter half
oil. I'm gonna try this one. Thanks!

Quite welcome, Laureen-do let me know how it comes out. It's not exactly
the same, but it's a pretty darned good fascimile, I think.

Lynne A