Chicken-Fried Steak
1/2 cup all-purpose flour
1/2 teaspoon salt or to taste
Freshly ground black pepper
1 large egg
2 tablespoons water
3/4 cup buttermilk baking mix ( such as Bisquick)
2 pounds bottom or top round steak (cut into four individual
portions), I buy them already cubed
1/3 cup vegetable oil
Milk Gravy (recipe follows)
In a shallow pan or plate, sift together flour, salt, and pepper. In
another shallow pan, combine egg and water. In still another shallow
pan, place baking mix. Coat steaks in flour mixture, dip in egg
mixture, and then coat with baking mix.
Preheat oven to 150 degrees F. In a large frying pan over medium-high
heat, add vegetable oil and heat until a drop of water sizzles. Add
coated steak pieces, in batches, and fry 4 to 5 minutes per side or
until golden brown and thoroughly cooked (add additional vegetable
oil if needed). Remove from pan and keep cooked steaks warm in
preheated oven. Pour off all but 2 tablespoons of the cooking oil.
Put the frying pan back over the heat and make the Milk Gravy.
Milk Gravy:
2 tablespoons pan drippings
1 tablespoon all-purpose flour
2 cups milk, heavy cream, or evaporated milk, room temperature
Salt and freshly ground black pepper
In the same frying pan with 2 tablespoons pan drippings, over medium
heat, sprinkle flour over the oil and blend with a wooden spoon or
whisk until smooth. Whisking or stirring constantly, slowly pour in
milk, cream or evaporated milk; continue stirring, scraping loose
browned bits from the bottom and sides of skillet, until the gravy
begins to boil and thicken. Season with salt and pepper to taste.
Reduce heat to low and simmer, stirring occasionally, 5 to 8 minutes
or until gravy is thickened to the desired consistency and the flour
has lost its raw, pasty taste. Remove from pan and serve hot with the
Chicken-Fried Steak.
Makes 4 servings. Enjoy.
_._,_._,_
1/2 cup all-purpose flour
1/2 teaspoon salt or to taste
Freshly ground black pepper
1 large egg
2 tablespoons water
3/4 cup buttermilk baking mix ( such as Bisquick)
2 pounds bottom or top round steak (cut into four individual
portions), I buy them already cubed
1/3 cup vegetable oil
Milk Gravy (recipe follows)
In a shallow pan or plate, sift together flour, salt, and pepper. In
another shallow pan, combine egg and water. In still another shallow
pan, place baking mix. Coat steaks in flour mixture, dip in egg
mixture, and then coat with baking mix.
Preheat oven to 150 degrees F. In a large frying pan over medium-high
heat, add vegetable oil and heat until a drop of water sizzles. Add
coated steak pieces, in batches, and fry 4 to 5 minutes per side or
until golden brown and thoroughly cooked (add additional vegetable
oil if needed). Remove from pan and keep cooked steaks warm in
preheated oven. Pour off all but 2 tablespoons of the cooking oil.
Put the frying pan back over the heat and make the Milk Gravy.
Milk Gravy:
2 tablespoons pan drippings
1 tablespoon all-purpose flour
2 cups milk, heavy cream, or evaporated milk, room temperature
Salt and freshly ground black pepper
In the same frying pan with 2 tablespoons pan drippings, over medium
heat, sprinkle flour over the oil and blend with a wooden spoon or
whisk until smooth. Whisking or stirring constantly, slowly pour in
milk, cream or evaporated milk; continue stirring, scraping loose
browned bits from the bottom and sides of skillet, until the gravy
begins to boil and thicken. Season with salt and pepper to taste.
Reduce heat to low and simmer, stirring occasionally, 5 to 8 minutes
or until gravy is thickened to the desired consistency and the flour
has lost its raw, pasty taste. Remove from pan and serve hot with the
Chicken-Fried Steak.
Makes 4 servings. Enjoy.
_._,_._,_
