Sunday, October 10, 2010

Chicken Fried Steak

by the Pioneer Woman - Ree Drummond

3 pounds cube steak
2 large eggs
1 1/2 cups milk, plus 2 cups for the gravy
3 cups all-purpose flour, plus about 1/2 cup for the gravy
2 teaspoons seasoned salt (Lawry's seasoning is the best)
3/4 teaspoons paprika
1/4 teaspoon cayenne pepper 
1 1/2 teaspoons black pepper
1/2 cup canola oil or vegetable oil

Sprinkle the meat with salt and pepper.  In a separate bowl, mix the eggs and 1 cup of milk (I added salt and pepper too).  In another separate dish, mix the flour, paprika, and peppers.  Begin with an assembly line of the  dish with meat, egg/milk mixture and flour mixture with a clean plate at the end to receive the breaded meat.

Take one piece of meat at a time and dredge it in the egg mixture, then the flour, then back in the egg mixture and then one last time in the flour.  Place on clean plate.

Once all the pieces have been breaded, heat the oil on med-high heat.  You know it's ready when you sprinkle a smidgen of flour and it sizzles.  Fry two to three pieces of meat at a time.  

Cook on one side until the edges start to look golden brown, about 2 1/2 minutes.

Remove to a paper towel-lined plate and keep warm.

To make the gravy, after frying all the meat, pour off the grease into a heat proof bowl.  Without cleaning the pan, return it to the stove over med-low heat.  Add 1/4 cup grease back to the pan.  Allow the grease to heat up.  Sprinkle 1/3 cup of flour evenly over the grease.  Using a whisk, mix the flour with grease, creating a golden brown paste.  This is know as a "roux," and you want the roux to attain a deep, rich color.  If the paste seems more oily than pasty, sprinkle in another tablespoon of flour.

Whisk again and check the consistency.  After a couple of minutes, the paste will start to turn golden brown.  That's when it's ready.  Whisking constantly pour in 2 cups of milk.  Whisk to combine, then let the gravy come to a slow boil.  The gravy will thicken gradually, but if it seems too thick at first, add splashed of milk as needed, whisking to combine.  As you cook and thicken the gravy, be prepared to splash in more milk if it becomes overly thick.  The total cooking process should take 5 to 10 minutes.  Generously season with salt and pepper, tasting to ensure that it's seasoned adequately.

This dish has to be on my hubby's top 5 list of favorite dishes.  This is what he always orders when we go to Doc's Diner or any other steak house.  I like it a lot too but not as much as he does.  My mother-in-law joined us with this meal and made many good comments and how much she liked it.  {{{Brownie points}}} ;)  We are all very happy with this recipe - thanks to Pioneer Woman.  ~isavortheweekend

It's so hard to believe that college football is already half way through the season.  It's like we're so anxious to play each game to find out whether we chalk up another "W" or not, next thing you know it's the end of the season, which is so sad.  Our quest this year is to win the conference title which will give us an automatic bid to the playoffs - which in turn will be first time in history.  We're anxious to find out if that happens, but then at the same time, I don't want the season to end.  But it is what it is.  

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