• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Chicken-Fried Round Steak w/Chanterelle Mushroom Sauce

snorkelinggirl

Master of the Pit
OTBS Member
1,025
104
Joined Nov 15, 2012
Nothing new or creative here, but who doesn't love a good chicken-fried steak?

This is a meal that my husband and I have been enjoying weekly while the chanterelle mushrooms are available. Start with a tenderized round steak (a.k.a. cube steak), or a regular round steak that you beat the crap out of with a meat tenderizer. Cut into reasonable portions and trim all of the connective tissue and silver skin off. I like to generously salt and pepper the steaks a couple of days before cooking them as I think that helps tenderize them.


For my breading I make up a breading station with a bowl of seasoned flour (flour, salt, black pepper, cayenne pepper), a bowl with a couple of eggs scrambled with a shot of milk and a shake or two of Frank's Red Hot pepper sauce, and a bowl of plain panko crumbs. I take each steak at a time and first dip the steaks into seasoned flour, then into the egg mixture, and then finally into the panko crumbs. Then place the steak on a plate and move to the next one. I like to let my coated steaks sit on the plate at room temp for about 15 minutes before cooking because it seems to help the breading adhere better.


Fry the steaks in a cast iron pan that has a generous layer of melted butter or oil. I usually need to add additional butter when I flip the steaks so that the coating gets evenly and nicely browned. Brown for a few minutes a side or until golden brown, then place the steaks on a paper towel lined plate.


While cooking the steaks, I took a pile of chanterelle mushrooms that have been washed and cut into big pieces. I throw those into a pan and saute until all the liquid they have released has cooked off. When the mushrooms are cooked dry, I add some cream and reduce that until it is a nice thick sauce. I season with salt and pepper, and finish it with a pat of butter. You could add finely minced shallot or garlic to the mushrooms if you wanted. I personally don't do this with chanterelles because their taste is so delicate and fabulous that I like to keep it very simple.


Here is a plated picture of the chicken-fried round steak with the chanterelle mushroom sauce, mashed roasted buttercup squash, and steamed romanesco broccoli.


A closeup of the round steak with the breading. The breading was crisp and delicious. This was the first time I added a shake of Frank's Red Hot sauce to the liquid in the breading mix, and it was a great addition. And the chanterelle mushroom sauce puts it over the top.


Thanks for looking at my post, and I hope that everyone has a great night!
Clarissa
 

pgsmoker64

Master of the Pit
OTBS Member
Group Lead
3,409
80
Joined Apr 23, 2010
Looks fantastic Clarissa!

Thank you for sharing!

Bill
 

pc farmer

Epic Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
14,312
3,394
Joined Feb 17, 2013
Very nice meal.
 

disco

Epic Pitmaster
OTBS Member
SMF Premier Member
10,326
4,002
Joined Oct 31, 2012
A classic dish, well done. I love the step by step and Qview too. We aren't big on chicken fried stake up here but I will give this a try.

Disco
 

driedstick

Smoking Guru
OTBS Member
5,980
610
Joined Nov 3, 2011
Very nice  Clarissa, we also try to do these quite a bit in the family, - like the panko, I usually just use regular bread crumbs will give this a try next time. Nice post, thanks
 

snorkelinggirl

Master of the Pit
OTBS Member
1,025
104
Joined Nov 15, 2012
Very nice meal.
Thanks so much! Have a great day!

A classic dish, well done. I love the step by step and Qview too. We aren't big on chicken fried stake up here but I will give this a try.

Disco
Thank you very much, Disco. And thank you for the points as well!

We get a 1/4 cow once or twice a year from a local farmer, and it always includes quite a bit of round steak. This is my favorite way to use round steak, and if it already comes tenderized from the butcher, even better! When chanterelles aren't in season we just make a normal pan gravy with the drippings.

Have a great day!
Clarissa

Very nice  Clarissa, we also try to do these quite a bit in the family, - like the panko, I usually just use regular bread crumbs will give this a try next time. Nice post, thanks
Thanks very much for checking out my post. Panko is great in this because I think you end up with a lighter and crisper breading. Give it a try sometime and I hope you will like the results! Round steak is a great flavorful cut for the money!

Have a great day!
Clarissa
 
Last edited:

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.