Saturday, April 8, 2017

Chicken Fried Steak...

1.5 to 2 pounds cube steak (if very large, cut into serving size)
3 eggs
1 cup flour
salt, pepper, garlic powder in amount you prefer
1 cup of vegetable oil

  • Heat the vegetable oil in a skillet over medium-high heat.
  • Break the 3 eggs into a pie plate or similar sized dish.  Whisk with a fork until well beaten.
  • Place the cup of flour into another pie plate or similar sized dish.  Add the salt, pepper, and garlic powder and stir till mixed.
  • Dredge a steak in the seasoned flour and shake off extra flour
  • Dip the floured steak into the egg to coat well.
  • Dredge the egg-dipped steak back into the seasoned flour and cover well with the flour.  I press the flour into the steak to make sure it is sticking well.  
  • Place the steak into the hot oil.
  • Repeat with remaining steak pieces.  (When all steaks are breaded, reserve the left over flour for gravy.)
  • When the first side is cooked to a golden brown, turn to place the second side down in the oil.  Cook about 5 minutes per side.
  • When steak is uniformly golden brown and cooked through, remove to a plate lined with paper towels.
For white gravy:
4 Tablespoons butter
3 Tablespoons reserved seasoned flour
1 to 1 1/2 cups milk
1 Tablespoons of reserved oil from skillet
  • Melt 4 Tablespoons of butter in a saucepan.  
  • Add about 3 Tablespoons of the reserved seasoned flour to the melted butter whisking constantly to avoid lumps forming.  Cook for a minute or two.  
  • Add about 1/2 cup of milk while continuing to whisk.  When it begins to thicken, add another 1/2 cup of milk continuing to whisk.  
  • Add 1 to 2 Tablespoons of the hot oil left in skillet to the gravy and whisk in.  Heat for a few minutes whisking as needed to avoid lumps.  If gravy thickens too much, add more milk.  
  • Season with more salt and pepper as needed.
  • Serve over steak and with mashed potatoes if desired.