I never knew much about chicken fried steak while maturing, at least not that I recall. I grew up in Indiana, and as some might specify that as the south, there is a bit of a distinction when it pertains to southern cooking. Sure there was plenty of excellent corn and tomatoes to be had, however there was not much of chicken fried steak. Not that it was a bad thing. My parents really knew ways to fry a number of excellent things. One of which I need to keep my mouth locked on, however I am uncertain why, as individuals are already making this ‘secret’ dish, and the other being some great fried chicken in a cast iron skillet.I was initially
introduced to chicken fried steak at a greasy spoon in Dallas, Texas. It was late, as usual, and when I imply oily spoon, I suggest that smoked filled, dirty restaurant, where you opt for something, and something just. Chicken fried steak and biscuits and gravy. I fell for it. At the time, all I knew was it was this unidentified type of meat, breaded and fried, and smothered in a white gravy. It was a late night, after bar, stay with your tummy, paradise. It was right up there with the excellent memories of Tex Mex cuisine as well.So not long back, the thought of chicken fried steak entered your mind. This meal is actually simple to make, takes little time, and yields big flavor. Enough to satisfy a morning, or a late afternoon. I left the late night out of the scene here, since it is now often difficult for me to keep up previous eleven in the evening. Joking aside, lets get started.Ingredients:2 cups of vegetable oil 1 1/2 pounds of round steak, cut into four pieces, pounded out about 3/4 inch thick 3 tsp black pepper 2 tsp salt 1 tbsp water 2 big eggs, beaten with 3 tbsp milk 3 1/4 cup of milk
put a chunk of steak in between 2 big pieces of cling wrap, and with a meat mallet, tenderize the meat, pounding out from the center, outwards, until you have about 3/4 inch thick. If you desire it thinner, keep pounding it out. Repeat with the staying portions of meat.Next, build your dredging station. Take the eggs and beat it with 3 tablespoons of the milk. Next, to a medium casserole dish, include two cups of the flour, and a two teaspoons of the salt and one teaspoon of the pepper. Mix well.Dip your meat into flour, lightly coat, the, dip into the egg wash, then back into the flour mixture. Set on a rack for a couple of minutes till you have another one coated. Repeat with the other two.Your oil ought to be around 350-370 degrees. Carefully add a steak into skillet, and fry for about 3-5 minutes on each side. You will discover that the juices will begin to sprout up while you are frying.
When you turn to fry the opposite, make sure the juices run clear.Preheat your oven to 225 degrees. Once the steaks are fried, position them in the oven to keep warm as you make the gravy.Carefully drain about 90 %of the oil. You want to schedule a bit of the oil because you are going to brown the flour. With the staying oil, probably
4 tablespoons or so, include in a quarter cup of the flour, and blend, continuing to whisk for about 2 minutes.
Include in the milk, about a cup at a time, approximately every four minutes or so, and continue to blend. This is the labor intensive part, but oh so worth it. Season kindly with black pepper and a bit more salt. Yes, continue to whisk.Taste and season the gravy appropriately. Keep whisking. When the gravy comes to a boil, minimize the heat to low, and continue to blend. The gravy must be thick, but not too thick. If it ends up being too thick because you have not whisked enough, add a little water to thin it
out simply a bit, but remember to whisk.Remove among the steaks from the oven, plate, and ladle the gravy over the top. Serve with your preferred biscuits. Thank you Dallas, Texas for presenting me to something so wonderful. Take pleasure in.
Print Chicken Fried Steak and Gravy Author: Recipe type: Main dish Ingredients 2 cups of vegetable oil 1 1/2 lbs of round steak, cut into four pieces, pounded out about 3/4 inch thick 3 tsp black pepper 2 tsp salt 1 tablespoon water 2 big eggs, beaten with 3 tablespoon milk 3 1/4 cup of milk 2 cups of all purpose flour, plus another 1/4 cup for simply the gravy Directions Begin by warming the oil in a medium cast iron skillet
. In my viewpoint, the cast iron is the method
to go, and
I have been utilizingthese frying pans in many of my cooking nowadays. In the meantime, position a portion of steak between 2 big pieces of plastic wrap, and with a meat mallet, soften the meat, pounding out from the center, outwards, up until you have about
pepper. Mix well.Dip your meat into flour, gently coat, the, dip into the egg wash, then back into the flour mix. Set on a rack for a couple of minutes until you have another one covered. Repeat with the other two.Your oil need to be around 350-370 degrees. Thoroughly include a steak into frying pan, and fry for about 3-5 minutes on each side. You will discover that the juices will begin to sprout up while you are frying. When you flip to fry the other side, make certain the juices run clear.Preheat your oven to 225 degrees. As soon as the steaks are fried, place them in the oven to keep warm as you make the gravy.Carefully drain about 90%of the oil. You want to reserve a little the oil since you are going to brown the flour. With the remaining oil, probably four tablespoons or so, add in a quarter cup of the flour, and blend