Just another single, polyglot, xenophilic, Texan in the kitchen...

Just another single, polyglot, xenophilic, Texan in the kitchen...

Chicken Fried Steak and Mashed Potatoes

I had some cubed steak sitting in the freezer for a little over a week reserved just for this meal. I finally took it out the day before yesterday so that it could defrost in the refrigerator. This was my first time to make chicken fried steak, so I was excited about trying this out.

So far, I’ve been able to recreate all my favorite meals that I used to depend on getting from various restaurants. This chicken fried steak is now another meal to add to that list.
It was perfect and easy to make. So easy that I didn’t need to depend on a recipe. I just seasoned the flour to my liking, made the egg dip, and did everything else.

I did look up some recipes to make sure I was on the right track, but I didn’t need to print them out or bring the laptop to the kitchen.
I just confirmed any doubts and went on and started cooking.

One tip I found out about was that once you have dipped the meat in the flour, egg, and then flour again, you should let it sit on wax paper for 5-10 minutes so that the coating stays on once you place it in the hot oil.

Everything was perfect.



The gravy was so creamy and tasted better than that found in restaurants.



The steak was so good and flavorful.



The green beans were good, but I had put a little bit too much salt on them, so I just ate them with potatoes.



The mashed potatoes were the perfect texture and had the right amount of seasoning. The mashed potatoes came from one potato. The photo shows half of the portion I made. I was surprised at how much you can get out of one potato. You could easily make 2-4 portions from one potato!



Anyway, I’ll stop jabbering and let you get to making this wonderful, unforgettable dish.
Even though I didn’t follow a strict recipe, I have posted the recipe (with minor adaptations) from Allrecipes.com.



Bom apetite! Bon appétit! ¡Buen provecho! Buon appetito!



HAPPY THANKSGIVING, CANADA!!!

BONNE ACTION DE GR
ÂCES!!!

(Monday, Oct. 12)

Chicken Fried Steak and Milk Gravy Gravy

adapted from various recipes on the internet, including allrecipes.com

2 cups shortening, lard, or vegetable oil (for frying)

2-4 cube steaks

Lawry’s seasoning salt

1-2 eggs, beaten

1/2 cup buttermilk (or 1/2 cup milk + 1 Tbsp lemon juice)

salt and pepper to taste

1/4 – 1/2 teaspoon garlic powder

1 cup all-purpose flour

1/4 cup all-purpose flour

1 quart milk

salt and pepper to taste

In a large, heavy skillet, heat 1/2 inch shortening to 350-360 degrees F (185 degrees C).

While the shortening, lard, or oil is heating, prepare cutlets. First, season the steaks with seasoning salt and pepper on both sides. Then in a shallow bowl, beat together egg, buttermilk, salt and pepper.

In another shallow dish, mix together garlic powder, seasoning salt, pepper and 1 cup flour.

Dip cutlets in flour, turning to evenly coat both sides. Dip in egg mixture, coating both sides, then in flour mixture once again. Allow coated meat to sit for 5-10 minutes on wax paper.

Place cutlets in heated shortening, lard, or oil. Cook until golden brown (about 4-5 minutes), turning once. Transfer to a plate lined with paper towels. Repeat with remaining cutlets.

Milk Gravy:

Drain grease, reserving 1/2 cup. Using the reserved drippings in the pan, prepare gravy over medium heat. Blend in 1/4 cup flour (I used the leftover, seasoned flour from coating the meat. If you don’t want to use that flour, then use 1/4 cup of new flour.) to form a paste. Gradually add milk to desired consistency, stirring constantly. For a thicker gravy add less milk; for a thinner gravy, stir in more. Heat through, and season with salt and pepper to taste. Serve over chicken fried steak.

Mashed Potato (small portion)

Yield 2-4 servings

water

1 potato

salt

pepper

half-n-half

2 Tbsp butter

Boil water. Peel potato, cut in big chunks (4-8 chunks). Place in boiling water for 20-25 minutes (until tender and almost breaks when fork is inserted).

Turn off heat. Drain potato chunks. Place saucepan back on hot stove. Mash potato chunks. Add butter and stir with masher. Then add enough half-n-half until desired consistency (1 Tbsp at a time). Add salt and pepper to taste.

Green Beans

1 can of green beans (drained) or frozen/fresh green beans

1-2 Tbsp butter

salt and pepper to taste

Cook beans in small saucepan. Add butter and seasoning. Cook for 5-10 minutes.

Copyright – Memoria James – http://www.mangiodasola.com

Memoria James


0 thoughts on “Chicken Fried Steak and Mashed Potatoes”

  • Girlfriend, I don't even eat steak, yet your photos look so good and your description of the accompanying veggies are so colorful, I'm tempted to ask if you can do "up" chicken fried chicken in the same way? Let me know!

  • Barbara, you should definitely make this for him. This dish was so good, that I went out and bought more cube steak today. I hope to make this dish again very soon. Tell me how it turns out.

    Cooking Photographer – I will take both my chicken fried steak and your doughnuts any day hahaha. Woah! A lot of carbs and fat, but it still sounds so good.

    Mom! – Yes, I'm sure I could make Chicken Fried Chicken for ya one day. Or better yet, you could TRY to make it yourself hehe.

  • Your dish sounds delicious! You might find it weird but I have never had a chicken fried steak. I guess I am missing out something!

  • Oh my goodness! I should not have looked at this post on an empty stomach. I am positively drooling! Oh how I wish had everything to whip this up right now! Wonderful. Wonderful.

  • Karine – I don't find it weird at all. Chicken fried steak is considered a southern U.S. specialty. Now that you're armed with the recipe, though, you should try it out!

    Cheri – LOL @ empty stomach. Stop drooling, go to the store now, and make this dish!!! haha You won't regret it.

  • I'm definitely gonna try this at home … exactly the kind of dish that hubbs & I love for a weeknight dinner in front of the telly! Thks for sharing!

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