Armed Polite Society
Main Forums => The Mess Hall => Topic started by: Silver Bullet on November 04, 2019, 09:18:43 AM
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I've been using the Pioneer Woman's recipe
https://thepioneerwoman.com/cooking/chicken-fried-steak/ (https://thepioneerwoman.com/cooking/chicken-fried-steak/)
for chicken fried steak. I tried a few others but I like hers the best. For me, it's the gravy that makes this meal.
I like the Idahoan flavored mashed potato mixes for this. https://idahoan.com/product-category/flavored-mashed (https://idahoan.com/product-category/flavored-mashed)
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I just made that last night.
I essentially follow that recipe with a few exceptions. I had never seen it before but it sounds basic and good.
I use just eggs for the dip (only 2 steaks). I place the flour, spices and herbs into a gallon zip lock bag. I put the (undipped) meat into the bag one at a time and shake to cover with seasoned flour. After those are done I dip the steaks one at a time into the egg mixture and place back into the zip lock bag and shake to cover. Remove and place in hot oil, repeat as necessary with remaining steaks.
For the gravy I will use the flour I dipped the steaks in to make the roux, one addition I make is the addition of one or two beef bullion cubes (smashed with a tenderizer to powder) into the gravy as it cooks. Chicken bullion works just as well.
By doing the first flour dredge (shake and cover) without dipping into the egg gives a lighter crust on the meat which we prefer.
bob
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I do the same thing with venison.
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I do the same thing with venison.
Yep, that's how we made venison heart when I was a kid- slice it thin then chicken fry it. YUM!
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Undersalted gravy is a sacrilege.
And grody.
AAAAAA-MEN, SISTER!!
That's essentially the recipe used on every ranch, well... ever, for pan-frying breaded steak/chicken and making gravy.
A lot of people don't realized just how easy cream gravy is to make. The only trick is to not add too much flour at once. Most recipes tell you not to add flour to hot oil, setting the pan aside to cool before incorporating. It's not a problem if you sift it on slowly. No leftover fry grease or bacon drippings? No problem Use a big dollop of butter instead. Salt & pepper the hell out of it for a passable gravy (by "passable" I mean about a thousand percent better than the package-mix stuff).
She didn't use buttermilk for the coating but I suppose whole milk is fine in a pinch. No points lost.
Brad
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"No problem Use a big dollop of butter instead."
Be sure to let the water foam out of the melted butter before you add the flour or you can get lumps that you'll never get out.