Pioneer Woman’s Chicken Fried Steak

7 Feb

My husband’s birthday was coming up, and I was trying to decide what special meal to make him. I knew we wouldn’t be going out to eat since his birthday was on a Wednesday night, and usually gets home pretty late from work. He orders chicken fried steak alot when we go to restaurants where it is on the menu. I had tried to make it a few years ago, and it didn’t turn out so well. I decided to try again with Pioneer Woman’s recipe.

Last time I made chicken fried steak it came out very bland. This time, I made sure I paid special attention to the seasonings. This recipe doesn’t give a specific amount of salt to be added to the steak. I added a little too much salt, but other than that, this turned out good. I suggest tasting the seasoned flour before breading the steak to see if it is seasoned properly. The recipe also suggests salting the steaks before breading. Next time I will cut back on both. I served this with mashed potatoes and gravy and green beans.

Chicken Fried Steak

Source: adapted from The Pioneer Woman

 

3 pounds cube steak

1 1/2 cups milk + up to 2 cups for gravy

2 eggs

3 cups flour

lots black pepper

season salt

canola oil

salt and pepper for meat and gravy

mashed potatoes

Begin with an assembly line for the meat: Milk mixed with egg, flour mixed with seasoned salt and pepper to taste, and meat in one.

Working with one piece of cube steak at a time: Season both sides with salt and pepper, then dip in the milk/egg mixture. Next dip in the seasoned flour, turning to coat throughly. Next dip meat back into the egg/milk mixture, and once again in the seasoned flour. Place breaded meat on clean plate, and repeat with remaining meat.

Heat oil in a large skillet over medium heat. Cook meat, 3 pieces at a time, until edges start to look golden brown (around 2 to 2 1/2 minutes per side).

Remove to a paper towel lined plate and keep warm until all the meat is cooked.

Gravy:

After all the cube steak is fried, pour off the grease into a heatproof bowl. Without cleaning the pan, return it to the stove over medium low heat. Add 1/4 cup grease back into the pan and allow to heat up.

Sprinkle 1/3 cup flour evenly over grease in pan. Using a whisk, mix flour with grease, creating a golden brown paste. Keep cooking until it reaches a deep golden brown color.

Whisking constantly, pour in milk. Cook to thicken the gravy. Be prepared to add more milk if it becomes overly thick. Add salt and pepper to taste and cook for 5-10 minutes, until gravy is smooth and thick. Serve over cube steak and mashed potatoes.

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5 Responses to “Pioneer Woman’s Chicken Fried Steak”

  1. Julie @ Sugarfoot Eats February 8, 2012 at 7:29 PM #

    Happy b-day to your hubs!

  2. Brenda April 10, 2012 at 5:40 PM #

    The recipe for chicken fried steak and gravy you made on the food net work was different from these. I ‘ve misplaced my copy, but it was cooked in the oven. I would like very much to have that recipe. The gravy was made first and set aside, while the chicked cooked. When almost done, the gravy was reheated and poured over the chicken. Help!!!!!!!!!!!!!!!!!

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