Thursday, November 10, 2011

Country Fried Steak


I found some lovely looking cube steak  at the grocers last week and hurried up and grabbed them because we do like a nice Country Fried Steak from time to time.   I'm still perfecting my recipe, but this time I came pretty darn close to perfection.  And maybe, if the meat had managed to stay in one piece as I dipped and floured and tried to redip it, I might actually have reached perfection.  The end result was very tasty however. Chicken Fried Steak
I have to apologize in advance for the pictures, I was having a 'off' day.

The Cast
 Season a cup of flour with Seasoned Salt and Pepper, make sure you can actually see the seasoning in the flour, otherwise all you'll be doing is flouring a piece of meat.  Place into a shallow dish, as you can see here, I use an aluminum pan. (I'm very messy, and like to contain the mess as much as possible.)  Season the meat with some salt and pepper as well. 
Place an egg and a half cup of milk into a shallow bowl, whisk together.  Set aside
Egg Bath
Dip the meat into the egg mixture first, then into the flour mixture, back into the egg mixture and last into the flour mixture.  Patting the flour into the meat, this helps to make a lovely crust.

Heat a cast iron pan with a couple tablespoons of oil or shortening, until the oil starts to shimmer, this tells you it's hot enough to fry your steak.  Place the steak carefully into the pan, and let it brown on each side, this only takes a couple of minutes.   You don't want to almost burn your steak like I did.
When cooked you can make a pan gravy out of the fat remaining in the pan or just serve with some packaged brown gravy.    Serve along side some vegetables or potatoes.

Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

No comments:

Post a Comment

I love to hear from my readers, so please feel free to drop me a note, let me know if you like something I made, it makes my day.