Here is another recipe that comes from me. Trying to figure out measurements and getting everything to taste like when you make it on the fly is tricky and takes time, and makes me appreciate those who write cookbooks a lot more. I've also included recipes for mashed potatoes and roasted green beans below. I always like a recipe that comes with all the accompaniments. Enjoy!
Chicken Fried Steak
1/2 cup peanut oil 1 1/2 cups all purpose flour 1 tbsp + 1 tsp texjoy or steak seasoning 2 tsp pepper 3 eggs 2 tbsp of water 1.25 lbs tenderized cube steaks
Preheat oven to 250 degrees Fahrenheit. Line a sheet pan with foil and a couple layers of paper towels. Heat peanut oil in a large pot on med high heat. I like to use something with high sides to keep the oil from popping out when it gets hot. While the oil is heating, combine the flour, steak seasoning, and pepper in a medium size bowl. Beat the eggs and water together until yolk and white are evenly mixed, the water helps loosen the eggs and helps it adhere evenly to the steaks. Dredge each cube steak in the flour, be sure it covers both sides, bat any excess flour off. Next, dredge the steak in the eggs, let any extra eggs drain off. Then back to the flour one last time, coat evenly on both sides, then bat any excess flour off. Test the oil with a little bit of flour. If it sizzles immediately, the oil is ready. Gently add the battered steaks to the pan. Most likely you will cook them in batches, don’t over crowd the pan, this would drop the temperature of the oil. Cook 3-5 minutes a side until golden brown. Usually I cook the first side for 5 minutes and the second side for 3 minutes. Once cooked, transfer onto the paper towels to absorb excess oil. Once all steaks are cooked and the excess oil has been absorbed. Remove paper towels and place the steaks in the oven to keep warm while you make the gravy. Reserve the pan that you cooked the steaks in, the cooked bits left in the pan will be the start of the gravy.
3 tbsp butter 1/4 cup of flour 3 cups milk 1 tsp pepper 1 tsp texjoy or steakseasoning
Take the reserved pan off the heat and add the butter to the still hot pan to melt. Once all the butter has melted, add the flour to the pan and whisk together with the butter until all the flour is incorporated. Then add the milk, steak seasoning, and pepper and return the pan to med high heat. Bring the milk to a boil while continually whisking the milk and flour together, scraping the sides. Reduce the heat to a simmer and continue to whisk until it starts to thicken, about 10 minutes. Once the gravy starts to thicken remove from the heat. Taste and adjust seasoning as needed. Serve over chicken fried steak and mashed potatoes.
6 medium size red potatoes, halved 4 tbsp butter 1/4 cup of milk 1 tsp pepper 1/4 tsp salt
Place halved potatoes into a medium size pot and cover potatoes with water. Bring potatoes to a boil on high heat. Then reduce heat to prevent from boiling over, but hot enough to continue boil. Continue to boil for 25 minutes. Drain immediately after the 25 minutes. Return potatoes to the hot pot and place back on the hot burner, but turn off the heat. Add the butter, milk, pepper, and salt to the potatoes. Mash all ingredients together until incorporated. Taste and adjust seasoning to taste. Serve with or without gravy.
Roasted Green Beans
12 oz fresh green beans, washed and pat dry 2 tsp olive oil 1/8 tsp salt 1/8 tsp pepper
Preheat oven to 450 degrees Farenheit. Line a pan with foil. Add the green beans, olive oil, salt, and pepper to the pan. Toss together until beans are evenly coated then spread out in a single layer on the foil. Cook at 450 degrees Farenheit for 10 minutes. Serve immediately.