Braggin' Rights Chicken Fried Steak
kellyak originally posted this on TSR in 2000. I have made it for my family several times and tried it out on my Gourmet Club last night to go with my Southern Cooking theme. Everyone enjoyed it, even the guy who likes his beef extremely rare and won't eat well-done steak.
2 pounds round steak, sliced 1/2 inch thick and twice-tenderized by the butcher
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon freshly ground black pepper
3/4 teaspoon salt
1 1/2 cup buttermilk
1 large egg
1Tablespoon red hot pepper sauce
2 garlic cloves, minced
Oil for deep frying
CLASSIC CREAM GRAVY:
1/4 cup pan drippings
3 Tablespoons flour
2 cups evaporated milk
1 cup unsalted beef stock
1/2 teaspoons freshly ground black pepper
Salt to taste
Cut steak into 4 equal portions.
Pound until each is about 1/4 inch thick.
Place flour in a shallow bowl.
In a second dish, stir together baking powder, soda, pepper and salt; mix in buttermilk, egg, pepper sauce and garlic.
The mixture will be thin.
Dredge each steak first in flour, then in batter. Put steaks back into flour and dredge well, patting in the flour until the surface of the meat is dry.
Add enough shortening to a deep cast-iron skillet or Dutch oven to deep fry steaks in at least 4 inches of fat.
Bring temperature of shortening to 325º F.
Fry the steaks, pushing them under the fat or turning them as they bob to the surface, for 7 to 8 minutes, or until they are golden brown.
Drain steaks on paper towels and transfer to a platter.
Keep warm while preparing Classic Cream Gravy.
Divide steaks among 4 plates and serve with mashed potatoes and gravy.
Instructions for CLASSIC CREAM GRAVY:
After cooking chicken-fried steak or similar dish, pour off the top fat through a strainer, leaving about 1/2 cup pan drippings in the bottom of the skillet.
Return any browned cracklings from the strainer to the skillet before starting the gravy.
Place skillet over medium heat.
Sprinkle in the flour, stirring to avoid lumps.
Add milk and stock.
Simmer until liquid is thickened and the raw flour taste is gone, about 3 minutes.
Stir the gravy up from the bottom frequently, scraping up any browned bits.
Season with pepper and salt.
Makes about 3 cups.
Notes: The recipe says 2 pounds of steak yields 4 servings. The buttermilk batter made enough for about 3+ pounds of meat. I didn't cook it all. I fed 10 with 4 pieces left over. I also have enough uncooked to make a dinner for 4 tomorrow. I will probably have leftovers at that.
I added about 1/4 cup Marsala wine and a tablespoon+/- of Frank's Red Hot Sauce to the gravy to give it more flavor. I couldn't detect either in the finished gravy, but a few people added more hot sauce at the table.
Posted by GourmetGal