Chicken Fried Steak
I was poking around on StumbleUpon on Sunday and ran across this recipe for Chicken Fried Steak and decided I would give it a whirl. I think I had heard of the concept before, but never got around to trying it out. And as you might have noticed reading this blog, I’m not afraid to fry things up. I find I always end up cooking steak in the same fashion, so finding a new way of prepping a steak seemed like a great idea.
I’ve found I’ve always kinda enjoyed American Southern cooking. Sure it might not be healthy for you, but damn if it isn’t really tasty. This recipe definitely falls under that category. I added a few additional spices and substituted the Crisco the original recipe called for.
Recipe for Chicken Fried Steak with Cream Gravy
- 4 Tenderized beef cutlets
- 1 Egg
- 1 cup Milk
- 1 1/2 cup Flour
- 3/4 cup vegetable oil
- 1/4 cup margarine
- 1/2 tsp Salt
- 1/4 tsp Fresh ground black pepper
- 1/4 tsp Paprika
- 1/4 tsp Chili powder
- 1/4 tsp Garlic powder
- 1/4 tsp Onion powder
- 1 tsp Worcestershire sauce
- 3/4 cup Milk (for gravy)
- 3/4 cup Water (for gravy)
Start by tenderizing your steak with a meat tenderizer. You might want to be wearing an apron for this step. I typically put wax paper over and under the meat so as to limit flying meat. In a frying pan heat margarine and vegetable oil to 375 degrees(medium/high on my stove). Combine the milk and egg in a bowl and mix together. On a plate or flat container combine flour, pepper, salt, garlic powder, onion powder, chili powder and paprika. With tongs, dip the meat into the egg/milk mixture, then into the flour mixture, then back into the wet mixture, then place on a plate until all the steaks are coated. If you have a spatter guard for your frying pan, it’s probably a good idea to use it for this step. Place steak onto the frying pan using the tongs and try to avoid getting splashed. Cook each side for 3 – 4 minutes. Once done, remove from oil and place on a plate covered with paper towel to soak up the excess oil.
Dispose of all but 3 tbsp of of the oil from the frying pan. Turn element down to low/simmer. Add the leftover flour from our previous step to the hot oil to brown the flour. Gradually combine 3/4 cup milk and 3/4 cup water to the mixture, stirring continually. Add Worcestershire sauce. The mixture should be thick, but not too thick. If too thick, add more water. Check the taste, add salt and pepper to taste.
As this was the first time I tried this recipe I probably overdid the steak a little bit, but it definitely tasted so good. The meat was tender and juicy, even if it wasn’t how I usually like my steak. I will definitely be making this again.
