Monday, May 2, 2011

Chicken Fried Steak

Hoo boy. This recipe has been sitting idle for a couple of months (I made this back in February!) I guess that's what happens when you make the food and take the pictures but don't write the entry!

Anyhow--Mr. Kim Chee just discovered a love for chicken fried steak. I love it, too, but when we get restaurant food it's often as take-out, and by the time you get the Styrofoam package home, the breading on the steak isn't really crisp anymore, and the gravy has that film on it from cooling down. So as much as I might want to order it, it's usually not my go-to meal. But none of that's an issue if I make it at home!

The chicken fried steak needs a nice breading, which is easily made with some flour seasoned with salt and pepper.

A seasoned egg will help the flour mixture stick to the steak. Beat it well.

Before you start breading anything, heat a pan up with some vegetable oil. That will ensure everything is hot and ready to go.

Here are the cube steaks that make up the steak part of chicken fried steak. It's a leaner cut of beef that has been poked about a zillion times by a meat tenderizing machine. The little dimples made by the tenderizer will help the breading stick.

Be careful not to manhandle your steaks. The tenderizer makes the steaks a bit delicate and they might fall apart a little if you move them around too much.

Dunk the steaks in the egg mixture first. Be sure to let the excess egg drip off.

Then they get a good pat in the flour.

Then repeat. Another coat of egg, and another coat of flour.

Let the steaks hang out while you get a thick layer of glue off your fingers ;)

Carefully lower the steaks into the hot oil. You might have to cook them one at a time, depending on the size of the steaks and the size of your pans. Let them get nice and golden brown on both sides.

Once your steaks are golden on both sides, remove them and put them somewhere to stay warm. Add a spoonful of flour to the oil and whisk until smooth.

I use the same flour I used to coat the steaks. Waste not, want not, right?

Once the flour begins to bubble, carefully pour in some milk. This will make the gravy for the steaks.

Now get back to whisking. Let the mixture come to a gentle simmer. At that point, remove it from the heat. Taste it and season with more salt and pepper, if it needs it. I like my milk gravy to be very pepper-heavy.

Plate your steaks and drizzle with some of your fabulous milky, peppery gravy. I served mine with some creamy mashed potatoes and Tangy Baconated Brussels Sprouts (hey, who said this was a healthy meal?)

Recipe: Chicken Fried Steak
1 c. flour
salt and pepper

2 eggs
salt and pepper

2 cube steaks

scant 1/4 c. vegetable oil, for frying

2 c. milk

In one bowl, season eggs with salt and pepper and beat well.

In a second bowl, season flour with salt and pepper. Mix well.

Coat cube steaks in egg mixture, letting excess drip off. Move steaks to flour bowl and gently coat. Repeat. Save flour mixture for later use.

Cook cube steaks in oil over medium heat until steaks are golden brown on both sides. Remove steaks and keep warm.

Add 1/4 c. flour to the oil and whisk until smooth. Slowly add milk, and continue to whisk until mixture gently boils. Remove from heat and season as desired.

Serve steaks smothered with gravy and enjoy!

No comments:

Post a Comment