Thursday, June 2, 2011

Chicken Fried Steak

For Mother's Day David asked me what I wanted for dinner. Now I don't really have a favorite food, (but if I had to pick one I think I would say sushi) I really like all types and varieties of food. So when he asked I was in the mood for chicken fried steak and homemade mashed potatoes. 
Have I ever mentioned how well my husband can cook?? 
He did not disappoint on this meal! 
The chicken fried steak was perfectly coated and perfectly browned. It had a nice flavor to it, and it was juicy and just perfect all the way around. 
I would have the hubby makes this again before I would go out to a restaurant and pay 10 to 15 dollars for something that he could make just as well or better, at home in our kitchen.
Now I didn't cover my steak with gravy, the hubster and I are still in a working progress on how to make delicious gravy from the drippings. The gravy he made had good flavor, it was just a little too thick.
For those who love a good southern cooked meal every now and then, or even every day, try the chicken fried steak.
It is a very satisfy dinner.

Chicken Fried Steak

3 pounds cube steak
2 large eggs
1 1/2 cups milk, plus 2 cups for the gravy
3 cups all-purpose flour, plus about 1/3 cup for the gravy
2 tsp. seasoned salt, (Lawry's)
3/4 tsp. paprika
1/4 tsp. cayenne pepper
1 1/2 tsp. black pepper
1/2 cup canola or vegetable oil for frying

Begin with an assembly line of dishes for the meat, milk-egg mixture and the flour mixture with  clean plate at the end to receive the breaded meat.
Put the 2 eggs and 1 1/2 cups milk in one of the dishes. Beat them with a fork.
Add the 3 cups flour, seasoned salt, paprika, cayenne, and black pepper in the next plate. Stir it together gently.
Lightly season a piece of meat with salt and pepper, then dip it into the egg-milk mixture. Flip to the other side to coat.
Next, place the meat on the plate of seasoned flour. Turn over to coat thoroughly. 
Now place the meat back in the egg/milk mixture, turning to coat.
And finally, dredge in flour one more time. This repetition will create a nice, thick crust.
Place the breaded meat on the empty plate until ready to fry and repeat the process with the remaining pieces of meat.
Heat the oil in a large skillet over medium-high heat. When the oil is sufficiently heated fry 3 pieces of meat at a time. Cook on one side until golden brown about 2 1/2 minutes.
Turn over and cook for 2 or 3 minutes, until the other side is golden.
Remove to a paper towel-lined late and keep warm. Repeat until all meat is cooked. (We just put ours on a plate that we could put in the oven on warm until we were ready to eat.)
After frying all the meat, pour off the grease into a heat-proof bowl. Without cleaning the pan, return it to the stove over medium-low heat. Add 1/4 cup grease back to the pan. Allow the grease to heat up.
Sprinkle 1/3 cup flour evenly over the grease.
Using a whisk, mix the flour with grease, creating a golden brown paste. This is known as a "roux", and you want the roux to attain a deep, rich color, if the paste seems more oily than pasty, sprinkle in another tablespoon of flour. Whisk again and check the consistency.
After a couple of minutes, the paste will start to turn golden brown. That's when it is ready. Whisking constantly, pour in 2 cups milk.
Whisk to combine, then let the gravy come to a slow boil. The gravy will thicken gradually, but if it seems too thick at first, add splashes of milk as needed, whisking to combine. 
As you cook and thicken the gravy, be prepared to splash in more milk if it becomes overly thick. The total cooking process should take 5 to 10 minutes. Generously season with salt and pepper, tasting to ensure that it's seasoned adequately. 
Place the warm meat in a plate with mashed potatoes. Pour gravy over the chicken fried steak and potatoes.

Recipe Adapted From: The Pioneer Woman Cooks

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