Sunday, June 15, 2014

Chicken Fried Steak Easy to Make

Chicken fried steak with country gravy is classic comfort food. It's a great choice for a hearty dinner when your budget is tight, since the cut of steak used is cheap and tasty. Follow this easy do recipe for your dinner tonite.



Steak and Batter is your first step. Make sure your steak is at room temp and dry. This will help batter stick.
4 beef cube steaks
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
3/4 teaspoon salt  (I only use sea salt but you can use your favorite brand)
1 1/2 cups buttermilk
1 egg
1 tablespoon hot pepper sauce (Cholula, Tabasco, or your favorite brand)

Country Gravy
1/4 cup butter
1/4 cup all-purpose flour
4 cups milk
Kosher salt and black pepper
Let's Cook:

1. Begin by pre-heating a skillet on medium-high with enough oil to cover the bottom of the skillet.Don't over fill the pan with oil, this will make your batter soggy.

2. Tenderize your cube steaks a little (optional). Using a cooking mallet, lightly hammer each steak until it begins to tenderize and grows by roughly half.

3. Create four (4) stations. Make space for one cutting board to season the meat, one bowl with flour, one bowl with the beaten egg mixture, and a resting surface, like a bowl or plate.
To make the egg mixture, mix together all the dry ingredients first in a medium bowl — the baking powder, baking soda, pepper, and salt. To the dry ingredients, add the buttermilk, egg, and hot sauce to create a kind of slurry.

4. Season the steaks on each side and dredge. To dredge, put a steak through flour, then soak in the egg mixture, then the flour again and put on resting surface. Do this for all the steaks. Let them rest for 10-15 minutes. For even better results put the steaks in the fridge, for half a hour. This helps the batter stick to the steaks. Then take out of the fridge and let sit at room temp. for five minutes.

When covering the steaks with flour for the second time, make sure they are evenly patted down and completely coated. For a fully-developed crust, make sure to pat down the steaks several times in the flour.
When the oil is shimmering, put the steaks in and fry them for 3-5 minutes on each side. Steaks are done when they are golden brown on both sides. Note that thinner steaks will require less time than thicker steaks. Put them in a warm oven for the following steps.
Create a roux by mixing equal parts butter and flour. Make sure you start the roux off at a low-enough temperature so that the flour doesn't burn.
Gradually add milk, salt and pepper to the roux, whisking frequently. Whisk until the mixture can coat the back of a spoon, about 4 to 7 minutes. Now you have gravy!
Finished! Serve with mashed potatoes and veggies, or any other combination you desire.

1 comment:

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