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Friday, June 10, 2011

Chicken-Fried Steak (PW Style)

Printable recipe


Photo from Pioneer Woman.  I didn't get my own taken, I will replace this one with mine the next time I make this.

~3 pounds Cube Steak (tenderized Round Steak That's Been Extra Tenderized)
1/2 cup milk plus about 2 cups for gravy
2 eggs
2 1/2 cups flour plus extra for gravy (I just used some of the remaining flour from coating for the gravy)
2 t. seasoned salt
3/4 t. paprika
1 1/2 t. black pepper
~ 1/2 cup oil for frying

Instructions (from Pioneer Woman)

Begin with an assembly line of dishes for the meat: milk mixed with egg in one; flour mixed with spices in one; meat in one; then have one clean plate at the end to receive the breaded meat.

Work one piece of meat at a time. Season both sides with salt and pepper, then dip in the milk/egg mixture. Next, place the meat on the plate of seasoned flour. Turn to coat thoroughly. Place the meat back into the milk/egg mixture, turning to coat. Place back in the flour and turn to coat.
(So: wet mixture/dry mixture/wet mixture/dry mixture.) Place breaded meat on the clean plate, then repeat with remaining meat.

Heat oil in a large skillet over medium heat. Drop in a few sprinkles of flour to make sure it’s sufficiently hot. Cook meat, three pieces at a time, until edges start to look golden brown; around 2 to 2 1/2 minutes each side.

Remove to a paper towel-lined plate and keep warm. Repeat until all meat is cooked.

Gravy:

After all meat is fried, pour off the grease into a heatproof bowl. Without cleaning the pan, return it to the stove over medium-low heat. Add 1/4 cup grease back to the pan. Allow grease to heat up.

Sprinkle 1/3 cup flour evenly over the grease. Using a whisk, mix flour with grease, creating a golden-brown paste. Keep cooking until it reaches a deep golden brown color. If paste seems more oily than pasty, sprinkle in another tablespoon of flour and whisk.

Whisking constantly, pour in milk. Cook to thicken the gravy. Be prepared to add more milk if it becomes overly thick. Add salt and pepper and cook for 5 to 10 minutes, until gravy is smooth and thick. Be sure to taste to make sure gravy is sufficiently seasoned.

Serve meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!

Holly's Notes:
I have 1/2 a beef in my freezer or, rather, what's left of 1/2 a beef. We're making inroads on it very quickly.  Included in the mix of cuts are some cube steaks and so I prevailed upon the Pioneer Woman's cookbook for a recipe to cook Chicken-Fried Steak.  Her original recipe called for cayenne pepper and while I added it, I don't think I'll add it again.  It gave the crust a kick that I didn't think it needed.  


This was a hit.  My family enjoyed it and said it was definitely one to fix again.