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Wednesday, September 9, 2015

Country Fried Steak

country fried steak other wise known as pan fried steak, weiner schnitzel, milanesa  or CFS is a classic dish that must be served with a side of mashed potatoes or that's what many believe. I have also seen it served with biscuit and gravy. Now unlike what its name suggest there is no chicken involved in this recipe. Rather it is a cheap cut of steak that has been tenderized or better known as round steak. The gravy is made from pan drippings which have been left behind after frying the steak in a large cast iron skillet. This is a down home affordable meal that is served to satisfy no matter what side of the mason Dixon you reside on.

3/4 cup all-purpose flour
1/4 cup cornmeal
1 teaspoon salt
1 teaspoon black pepper
4 beef cube steaks (approximately 1 pound) or 2 pounds bottom or top round steak (cut into four individual portions), pounded well to tenderize
2 eggs
2 teaspoons milk
4 tablespoons vegetable oil divided
Milk Gravy see recipe below)

In a pie plate or shallow dish, combine flour, cornmeal, salt, and pepper.

In another pie plate or shallow dish, beat eggs and milk. Coat steaks in flour mixture and then dip into egg mixture. Dredge in flour mixture again, and let stand 2 minutes.
In a large heavy frying pan (I use my cast iron frying pan) over medium-high heat, cook two prepared steaks in 2 tablespoons oil for approximately 5 to 7 minutes on each side or until lightly browned and cooked as desired. Remove cooked steaks and keep warm. Repeat with remaining oil and steaks.
Milk Gravy Recipe:
milk gravy2 tablespoons pan drippings
1 tablespoon all-purpose flour
2 cups milk, heavy cream, or evaporated milk, room temperature
Salt and freshly-ground black pepper

In the same frying pan (that you cooked the steak in) with 2 tablespoons pan drippings, over medium heat, sprinkle flour over the oil and blend with a wooden spoon or whisk until smooth.

Whisking or stirring constantly, slowly pour in milk, cream, or evaporated milk; continue stirring, scraping loose browned bits from the bottom and sides of skillet, until the gravy begins to boil and thicken. Season with salt and pepper to taste.
Reduce heat to low and simmer, stirring occasionally, 5 to 8 minutes or until gravy is thickened to the desired consistency and the flour has lost its raw, pasty taste.
Remove from pan and serve hot with the prepared Chicken-Fried Steak.
recipe source here
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