We had Country (Chicken) Fried Steak for dinner tonight. This is the recipe that my son used to cook the steak. I got the recipe from About.com earlier this afternoon. We used packaged gravy – no one in this house is any good at making gravy! My son liked the steak better than my daughter did. I thought it was pretty darn good.
Country Fri
ed Steak With Gravy
Country Fri
ed Steak With GravyCountry Fried Steak With Gravy
Diana Rattray
This country-fried steak -- also known as chicken-fried steak -- makes a great everyday family meal.
Serve these steaks with mashed potatoes and a tossed salad.
INGREDIENTS:
1 pound round steak or sirloin tip steak
1/2-cup all-purpose flour
1/2-teaspoon sweet paprika
1/4-teaspoon pepper
1/3-cup milk
1 large egg
Canola oil for frying
***GRAVY***
3 tablespoons all-purpose flour
1-cup milk
1/2-cup chicken broth
Salt and pepper to taste
PREPARATION:
Trim fat from meat and cut into 4 serving-size pieces. Place plastic wrap over each piece and pound with a meat tenderizer until thinned to about ¼ inch.
In a large heavy skillet, heat about ¼ inch of Canola oil over medium high heat.
In a bowl, whisk 1/3 cup of milk with the egg.
In a wide-shallow bowl combine the ½ cup of flour, paprika, ½ teaspoon salt, and ¼ pepper.
Dip meat pieces in the egg and milk mixture. Let excess drip off into the bowl then dip the meat into the flour mixture. Place on a plate and repeat with the remaining meat.
When the oil in the skillet reaches 350 to 375 degrees, carefully add meat. The oil will spatter, so use long tongs or a fork.
Brown the meat pieces on both sides, about 2 to 3 minutes on each side. Turn heat down to medium-low, cover the skillet, and let steak fry like chicken for about 10 to 12 minutes.
Remove cover and let steak crisp for 2 minutest longer. Take steak from the pan and set aside to drain.
Leave about 2 tablespoons of drippings and all the browned flecks of crust in the pan. Sprinkle flour into the drippings and cook, stirring, for about 2 minutes, or until the flour is lightly browned.
Slowly add milk and broth; cook, stirring to blend. Continue cooking, stirring, for about 3 to 5 minutes or until bubbly and thickened.
Taste and add salt and pepper, as needed. Serve gravy with steaks.
Serves 4.
Diana Rattray
This country-fried steak -- also known as chicken-fried steak -- makes a great everyday family meal.
Serve these steaks with mashed potatoes and a tossed salad.
INGREDIENTS:
1 pound round steak or sirloin tip steak
1/2-cup all-purpose flour
1/2-teaspoon sweet paprika
1/4-teaspoon pepper
1/3-cup milk
1 large egg
Canola oil for frying
***GRAVY***
3 tablespoons all-purpose flour
1-cup milk
1/2-cup chicken broth
Salt and pepper to taste
PREPARATION:
Trim fat from meat and cut into 4 serving-size pieces. Place plastic wrap over each piece and pound with a meat tenderizer until thinned to about ¼ inch.
In a large heavy skillet, heat about ¼ inch of Canola oil over medium high heat.
In a bowl, whisk 1/3 cup of milk with the egg.
In a wide-shallow bowl combine the ½ cup of flour, paprika, ½ teaspoon salt, and ¼ pepper.
Dip meat pieces in the egg and milk mixture. Let excess drip off into the bowl then dip the meat into the flour mixture. Place on a plate and repeat with the remaining meat.
When the oil in the skillet reaches 350 to 375 degrees, carefully add meat. The oil will spatter, so use long tongs or a fork.
Brown the meat pieces on both sides, about 2 to 3 minutes on each side. Turn heat down to medium-low, cover the skillet, and let steak fry like chicken for about 10 to 12 minutes.
Remove cover and let steak crisp for 2 minutest longer. Take steak from the pan and set aside to drain.
Leave about 2 tablespoons of drippings and all the browned flecks of crust in the pan. Sprinkle flour into the drippings and cook, stirring, for about 2 minutes, or until the flour is lightly browned.
Slowly add milk and broth; cook, stirring to blend. Continue cooking, stirring, for about 3 to 5 minutes or until bubbly and thickened.
Taste and add salt and pepper, as needed. Serve gravy with steaks.
Serves 4.
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