Reprinted with permission from " Fix Me a Plate" by Scotty Scott. Serve the steak with the delicious gravy spooned atop. Once the gravy is the desired consistency, remove from the heat. If the gravy appears too thick add a bit more milk, 1 tablespoon at a time until it thins out. ![]() Slowly add the milk to the pan and whisk to incorporate. In a small saucepan, melt the butter over medium heat. Once finished, remove the meat and place on a wire rack or paper towel-lined plate to drain. 5.Ĭook the meat, two to three pieces at a time, until the edges start to look golden brown, about 2 minutes on each side. Heat over medium heat until the oil reaches 350 F. Place the breaded meat on a clean plate and then repeat with the remaining meat. Place the meat into the milk and egg mixture, turn to coat and then place it back in the flour and turn to coat. Place the steak in the flour mixture and turn to coat. In a second shallow dish, mix together the flour, salt, pepper, cayenne, garlic powder and onion powder. In a small dish, beat the eggs and then add the milk. Also, garlic, cayenne or hot sauce can give the gravy an extra kick. Duck fat can also be substituted for butter here. It is sometimes associated with the Southern cuisine of the United States. Don't be afraid to play around with the gravy. Chicken-fried steak, also known as country-fried steak or CFS, is an American breaded cutlet dish consisting of a piece of beefsteak (most often tenderized cube steak) coated with seasoned flour and either deep-fried or pan-fried. Swap option: You can use duck fat by itself or in combination with other high-smoke-point oils to add an extra depth of flavor to your chicken-fried steak. ![]() Each item you add to hot oil reduces the temperature of the oil and results in a slower cook time and increased oil absorption. Technique tip: Allowing the steaks to rest for 30 minutes after battering helps the flour adhere and helps prevent it falling off during frying, which causes the oil to burn. Cuts of beef, generally top round or top sirloin, that have been tenderized and flattened by pounding with a meat tenderizer are known as cube steaks or cube steaks. Now that's something I can get down with. In order to make Chicken Fried Steak, the finest cut of meat is: For a chicken fried steak dish, the most often used cut of beef is known as ‘cube steak’ or cubed steak. Oh, somebody took one of those cube steaks my momma used to make and battered it, fried it up golden-brown and bathed it in a gravy. Wait, someone took perfectly good ribeye and fried it like some chicken? Then there was joy. Dip the steaks in the egg mixture, then dredge again in the flour mixture, pressing firmly to coat. Well, is it chicken or is it steak? Then there was anger. ![]() I have to admit that when I first saw this dish on a menu, my body went through a wide range of emotions.
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