7/15/13

Chicken (Country?) Fried Steak

Sometimes, a gal just needs some chicken fried steak.  

Or is it country fried steak?  

Who knows the difference.  Does it matter?  Nope. 

What matters is that chicken (country?) fried steak is a treat no matter what you call it!  And the best part is that you get to make gravy.  Stop it.  Gravy is good for the soul.  

Should we eat C(C?)FS daily?  Nah, probably not.  That could be a bit much.  But should you make it soon.  And you should make this version, which belongs to the Pioneer Woman.  

Bless her.  Bless her and her country cooking soul.  

So this recipe is a bit involved.  But it's worth it to be able to bask in the glow of the gravy that you just made.  

Just so you know, this recipe was copied and pasted exactly from the PW site.  I did this because I'm a lazy sack of bones from time to time.  And I like to live on the edge, but not really, so copyright infringement is the perfect crime for me. 

Happy frying! 

Chicken Fried Steak 

from Pioneer Woman

3 pounds Cube Steak (tenderized Round Steak That's Been Extra Tenderized) 
1-1/2 cup Whole Milk, Plus Up To 2 Cups For Gravy 
2 whole Large Eggs 
3 cups All-purpose Flour 
Seasoned Salt 
1/4 teaspoon Cayenne 
LOTS Of Black Pepper. Lots. 
Canola Oil, For Frying 
Salt And Pepper, For Both Meat And Gravy

Begin with an assembly line of dishes for the meat: milk mixed with egg in one; flour mixed with spices in one; meat in one; then have one clean plate at the end to receive the breaded meat.

Work one piece of meat at a time. Season both sides with salt and pepper, then dip in the milk/egg mixture. Next, place the meat on the plate of seasoned flour. Turn to coat thoroughly. Place the meat back into the milk/egg mixture, turning to coat. Place back in the flour and turn to coat. Place breaded meat on the clean plate, then repeat with remaining meat.
Heat oil in a large skillet over medium heat. Drop in a few sprinkles of flour to make sure it's sufficiently hot. Cook meat, three pieces at a time, until edges start to look golden brown; around 2 to 2 1/2 minutes each side.
Remove to a paper towel-lined plate and keep warm. Repeat until all meat is cooked.

After all meat is fried, pour off the grease into a heatproof bowl. Without cleaning the pan, return it to the stove over medium-low heat. Add 1/4 cup grease back to the pan. Allow grease to heat up. 

Sprinkle 1/3 cup flour evenly over the grease. Using a whisk, mix flour with grease, creating a golden-brown paste. Keep cooking until it reaches a deep golden brown color. If paste seems more oily than pasty, sprinkle in another tablespoon of flour and whisk. 

Whisking constantly, pour in milk. Cook to thicken the gravy. Be prepared to add more milk if it becomes overly thick. Add salt and pepper and cook for 5 to 10 minutes, until gravy is smooth and thick. Be sure to taste to make sure gravy is sufficiently seasoned.

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