Chicken-Fried Steak Recipe
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Category: |
Category: |
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Chicken-Fried Steak |
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Ingredients: |
Ingredients: 2 pounds cube steak
2 eggs
1/3 cup milk
1 tablespoon hot sauce
1 cup all-purpose white flour
Vegetable oil for frying
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Directions: |
Directions:Beat the eggs, milk and hot sauce in a bowl large enough to hold the steak. Add the steak, turn to coat, cover and refrigerate at least 45 minutes. Dredge the meat in flour, put on a rack and refrigerate 1-2 hours. When ready to cook, place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Turn your oven on to 200 degrees. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned. Make the gravy. Serve the chicken-fried steak and gravy along with mashed potatoes and corn. |
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Gravy |
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Ingredients: |
Ingredients: 4 tablespoons unsalted butter
1 small onion, minced
4 cloves garlic, minced
6 tablespoons all-purpose white flour
3 cups milk
1/2 cup cream
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon thyme
Dash nutmeg
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Directions: |
Directions:Melt the butter in a saucepan over medium heat and sauté the onion until it is tender. Add the garlic and cook 30 seconds. Add the flour and cook 1 minute; the mixture will be very thick. Stir in the milk, then the cream. Add the salt, pepper, thyme and nutmeg. Cook, stirring constantly, until the mixture comes to a boil. If the gravy is too thick, add more milk or chicken broth. Taste and adjust seasoning. The gravy can be thinned with more milk or cream, if needed. |
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Personal
Notes: |
Personal
Notes: It is very important to chill the meat after dredging with flour in order to get a crispy coating.
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