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  • Garden & Gun

    Hill Country Deluxe

    Sep 12, 2019 2 minutes
    By Kim Severson

    In the late 1800s, when chicken-fried steak started to catch on in Texas and beyond, cooks did what they could to tame tough, inferior cuts of meat into fork-tender submission. They pounded them with hammers, smacked them with mallets, or even took to them with the edges of sturdy plates—just as

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