Thursday, July 29, 2010

Chicken Fried Steak

This was really good and SO much easier than I thought it would be! Not the involved meal I was picturing, which is definitely a plus! I used Alton Brown's recipe from here, but I used the meat that is already really thin cuz I don't have a meat tenderizer and wasn't sure how that would work out with the bottom round!

Chicken Fried Steak

2 thin sliced beef (he says to cut a bottom round trimmed of excess fat into 1/2 inch slices then tenderize until they are 1/4 inch thick)
2 tsp salt
1 tsp freshly ground black pepper
1 Cup all-purpose flour
3 whole eggs, beaten
1/4 Cup vegetable oil
2 Cups chicken broth
1/2 Cup whole milk
Preheat oven to 250 degrees.
Salt and pepper each side of the meat. Place the flour into a pie plate (or shallow dish) and the eggs in another. Dredge the meat on both sides in the flour. Tenderize the meat. Dredge again in flour, followed by the egg, then in the flour again. Repeat with all of the pieces of meat and let it sit 10-15 minutes before cooking.
Place enough of the vegetable oil to cover the bottom of a 12 inch sloped-sided skillet and place over medium-high heat. Once the oil begins to shimmer add the meat. Cook each side until golden brown, about 4 minutes on each side. Remove the steaks to a wire rack, place on a sheet pan and put it into the oven.
Add the remaining vegetable oil (or at least one tablespoon) to the pan. Whisk in 3 TBS of flour remaining from the dredging into the oil. Add the chicken broth and deglaze the pan. Whisk until it comes to a boil and thickens. Add the milk and stir until it is the right consistency for gravy, about 5-10 minutes. Season to taste with salt and pepper and serve the gravy over the steaks.

No comments:

Post a Comment