![]() ![]() Season to taste, with more salt and pepper, if needed. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. 3 pounds Cube Steak (tenderized Round Steak Thats Been Extra Tenderized) 1-½ cup Whole Milk, Plus Up To 2 Cups For Gravy 2 whole Large Eggs 3 cups All-purpose Flour Seasoned Salt ¼ teaspoons Cayenne LOTS Of Black Pepper. Whisk until the gravy comes to a boil and begins to thicken. Add the chicken broth and deglaze the pan. 10 Ratings Jump to recipe This is a twice-a-year steak dinner for me, but it's more like once a month meal for Ladd. Scrape the bottom of the skillet to remove all the brown bits and stir until smooth. Stir until the flour mixture is lightly toasted, about 1 minute. Whisk in 3 tablespoons of the flour left over from the dredging. Once melted, sprinkle the flour evenly over top of the mushrooms. Repeat until all of the meat is browned.Īdd the remaining vegetable oil, or at least 1 tablespoon, to the pan. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Dredge the meat on both sides in the flour. Season each piece on both sides with the salt and pepper. If you serve your chicken-fried steak with mashed potatoes, you can cover your spuds with the gravy too.Cut the meat with the grain into 1/2-inch thick slices. Ladle a generous amount of gravy over your chicken-fried steak. Adjust the seasoning as you go along, adding more salt and black pepper as needed. You might have to add more milk if the gravy starts to look too thick. Whisk the gravy, breaking up any lumps, until you have the consistency that you want. It should be golden brown when you pour in the milk (about two cups). You will end up with a lot of gravy. Brown the flour so that your gravy doesn’t have that raw flour kind of taste. Add a heaping 1/4 cup of flour to the pan, and make a roux. Remove the steaks to a paper-towel covered plate the drain. Fry each steak until each side is golden brown. When the oil has reached a good temperature, add the steaks to the pan, being careful not to overcrowd it. I n a large cast-iron skillet, heat about 1/4 inch of canola oil over medium-high heat. Place them on a clean plate after you are done. Dunk each flour-covered steak back in the egg and milk mixture, and redredge each in the flour mixture. In another dish, stir together about 4 heaping spoonfuls of flour, about a teaspoon and a half of salt, a lot of freshly ground black pepper, and whatever seasoning you want to add (seasoned salt, paprika, cayenne pepper, garlic powder, onion powder).Ĭoat each steak, one at a time, with the milk and egg mixture. In a large shallow dish, pour in about half a cup of milk. So, how do you make chicken-fried steak without a recipe?įirst of all, pat the cube, or minute steaks dry with paper towels. Plus she slayed the Flay in Bobby’s Food Network Thanksgiving showdown. True, there is a lot of backlash (some of it really funny, like this and this), but you can’t deny that Drummond makes American Comfort Food look really, really good. The Pioneer Woman’s little slice of Oklahoma seems fantastic too. Everything is highly calorific, and all the colors are super-saturated.Īnd her bodice-ripper stereotype of a husband is every woman’s dirty, little secret fantasy. Everything about Ree Drummond’s life seems beautiful: she’s beautiful, she has beautiful children, her kitchen is huge and beautiful, her ranch is beautiful, her friends and family are beautiful, her photos are beautiful. Love her or hate her, the Pioneer Woman’s blog is terrific form of escapism. ![]() You don’t actually need a recipe for chicken-fried steak, but for reference, I give you the link to the Pioneer Woman’s version here. You know that Spirit? The one that makes you crave stewed collards, macaroni and cheese, and smoked meat in the wilting Delta heat? Or maybe I can blame it on my Arkansas-born father, say that I am simply channeling the Spirit of the South. Why? Because apparently, the heat has made me insane. I made chicken-fried steak, mashed potatoes, and gravy. ![]() So what did I decide to cook? Did I have a cool, crisp salad? Did I just lie on my floor, alternating slices of cucumber between my eyelids and my mouth? This is almost 20 degrees above the seasonal average. ![]()
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