Did you all check out The Pioneer Woman’s show on Food Network? It premiered Saturday and I am a fan! I knew I would be, and I loved seeing my friend Ree in action, on her ranch, and with her family. Okay we are not friends, but if we ever met I know we would be!
You have to check out her blog. Thousands of people do each day. She is my blog inspiration for sure. She has recipes, giveaways, stories about her life on the ranch, and so much more. I received her cookbook for my birthday and love it. Her recipes are yummy and pretty simple. So, Saturday she was first a quest on Paula Deen’s show, where they cooked enchiladas. I have actually made these, and they are delish. Next was her show! She made Chicken Fried Steak, or Country Style Steak as we call it. This has always been a favorite of mine since I was little. Seriously, if you see my Mom ask her what meal I would request. Kevin has also perfected this dish, and it is a good comfort food meal we have on occasion. Now this is not the healthiest meal, but if you know anything about me, it’s that I will not sacrifice good food…ever…period. I am way too much of a foodie. Anyway, guess what we are having for dinner tonight? Any guesses?
Yep, Chicken Fried Steak. We will probably have rice with ours for those of you who were wondering. Our recipe is very similar to hers, we use Paula Deen’s house seasoning, and that may be the only difference. So in summary, go check out her blog, and set your DVR to record her shows. It airs Saturday mornings at 11:30 on Food Network. Let me know if you love it as much as I do!
Chicken Fried Steak
- 3 pounds Cube Steak (tenderized Round Steak That’s Been Extra Tenderized)
- 1-1/2 cup Whole Milk, Plus Up To 2 Cups For Gravy
- 2 whole Large Eggs
- 3 cups All-purpose Flour
- Seasoned Salt
- 1/4 teaspoon Cayenne
- LOTS Of Black Pepper. Lots.
- Canola Oil, For Frying
- Salt And Pepper, For Both Meat And Gravy
Begin with an assembly line of dishes for the meat: milk mixed with egg in one; flour mixed with spices in one; meat in one; then have one clean plate at the end to receive the breaded meat.
Work one piece of meat at a time. Season both sides with salt and pepper, then dip in the milk/egg mixture. Next, place the meat on the plate of seasoned flour. Turn to coat thoroughly. Place the meat back into the milk/egg mixture, turning to coat. Place back in the flour and turn to coat.
(So: wet mixture/dry mixture/wet mixture/dry mixture.) Place breaded meat on the clean plate, then repeat with remaining meat.
Heat oil in a large skillet over medium heat. Drop in a few sprinkles of flour to make sure it’s sufficiently hot. Cook meat, three pieces at a time, until edges start to look golden brown; around 2 to 2 1/2 minutes each side.
Remove to a paper towel-lined plate and keep warm. Repeat until all meat is cooked.
After all meat is fried, pour off the grease into a heatproof bowl. Without cleaning the pan, return it to the stove over medium-low heat. Add 1/4 cup grease back to the pan. Allow grease to heat up.
Sprinkle 1/3 cup flour evenly over the grease. Using a whisk, mix flour with grease, creating a golden-brown paste. Keep cooking until it reaches a deep golden brown color. If paste seems more oily than pasty, sprinkle in another tablespoon of flour and whisk.
Whisking constantly, pour in milk. Cook to thicken the gravy. Be prepared to add more milk if it becomes overly thick. Add salt and pepper and cook for 5 to 10 minutes, until gravy is smooth and thick. Be sure to taste to make sure gravy is sufficiently seasoned.
Serve meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!