Wednesday, February 19, 2014

Chicken Fried Steak

This is the first time I have used a recipe from the Pioneer Woman to be honest I can't watch her show, for some reason she just doesn't interest me.  A few years back EVERY one seemed to be on the PW bandwagon and I just couldn't hop on with them.  There are so many cooking shows that I really enjoy watching she just doesn't have one of those shows.  I did decide to give her a try thought so I started with Ree Drummond's recipe for chicken fried steak but ended up changing it up, it seemed like it would be bland if I followed her directions, so I used her's as a starting point then did my own thing.  ;-) 

1 cup whole milk
2 eggs
2 cups flour
2 tsp seasoned salt
1 1/2 tsp black pepper
3/4 tsp paprika
1 tsp onion powder
1 tsp garlic powdr
2 lbs cube steak
1/2 cup vegetable oil
1 tb butter

Mix the milk with the eggs in one dish.
Flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika, onion powder and garlic powder in another.
Then have one clean plate at the end to receive the breaded meat.
Work with one piece of meat at a time. 
Sprinkle both sides with salt.
Place it in the flour mixture. 
Turn to coat. 
Place the meat into the milk/egg mixture, turning to coat. 
Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). 
Place the breaded meat on the clean plate, then repeat with the remaining meat. 
(After all my meat is done I go back and dip them in the flour one more time, just to make sure).
Heat the oil in a large skillet over medium heat. 
Add the butter. 
Drop in a few sprinkles of flour to make sure it's sufficiently hot. (When the butter sizzles immediately, you know it's ready.  It should not brown right away, if it does, the fire is too hot.) 
Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. 
Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. 
After all the meat is fried, pour off the grease into a heatproof bowl. 
Without cleaning the skillet, return it to the stove over medium-low heat. 
Add 1/4 cup of the grease back to the skillet and allow it to heat up.

1/3 cup all purpose flour (Use the flour you have left over from your steaks it is already seasoned)
3-4 cups whole milk
When the grease is hot, sprinkle the flour evenly over the grease. 
Using a whisk, mix the flour with the grease, creating a golden-brown paste. 
Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
Pour in the milk, whisking constantly. 
Whisk until the gravy is smooth and thick, 5 to 10 minutes. 
Be prepared to add more milk if it becomes overly thick. 
Be sure to taste to make sure gravy is sufficiently seasoned.
 Chicken Fried Steak with Gravy

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