Because of this blog, my husband eats many of my experiments- some good, some great and some just gawd-awful. Every so often, I like to make something easy, comforting and familiar for dinner. I figure that if I want him to keep eating my research, sometimes dinner will just be about him.
He loves Country Fried Steak. Most people use cubed beef, but he likes cubed pork. Pork is more tender. Either will work for this recipe. For him, the gravy is a necessity. I think you will agree. You can add carnalized onions to the gravy if you want, but otherwise keep this simple. This is not extravagant, hard to pronounce, weird ingredient food. This is down-home, grandma, country food.
And it is sooooo good.
|Country Fried Steak and Gravy|
Hardware: 2 large deep, shallow bowls (I actually use pie plates), 2 plates, paper towels, measuring cups and spoons, a cutting board and a knife, a large heavy skillet (I use cast iron), tongs, a whisk
Time: Cook time 25 minutes; active time: 30, Dinner in about: an hour
- 1 ½ pounds cube steak (this works with pork or beef)
- Salt & pepper
- 2 cups all-purpose flour
- ¼ cup cornstarch
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- Pinch of Cayenne pepper
- 2 eggs
- ½ cup milk
- Oil for frying
- Mashed potatoes or rice
- 1/3 cup flour
- 1 cup buttermilk
- 2 cups of chicken stock (maybe more)
- 1 teaspoon instant coffee (OR soy sauce OR Worcestershire sauce)
- Cut the steaks into serving sized pieces. Generously salt and pepper both sides. Cover one of the plates in paper towels. Set aside.
- Whisk the eggs and milk together in one dish. Mix the flour, cornstarch, garlic powder, onion powder, Cayenne, salt and pepper together in the other dish.
- Add enough oil to the skillet to make it about an inch deep. Heat over medium.
- Dip each steak into the flour mixture and shake as much from it as possible. Then dip it into the eggs and then back into the flour. When you put it in the flour the second time press down and make sure that the steak is covered. When you are breading always go-dry, wet, dry. Put the breaded steaks onto the clean plate.
- When the oil is sizzling, fry the steaks without them touching. Fry on each side for about 4-5 minutes or until golden brown. Don’t crowd, you may need to cook in batches. Always use tongs to flip meat. Remove the finished steaks to the paper towel covered plate. You can keep the steaks warm in the oven on the lowest setting.
- To make the gravy, make sure that the same skillet has 1/3 cup oil. If there isn’t enough add some butter. When the oil is hot, slowly add the flour. Keep whisking until the flour is a paste the color of peanut butter. Scrape the leftover, crunchy bits of the steak from the bottom and sides of the pan. Add a generous amount of salt and pepper. Add the buttermilk slowly, whisking the whole time. Slowly add the stock. The secret to gravy is to never stop stirring. Add the coffee. If the gravy is too thick add more stock, if it is too thin keep cooking.
- Remove the gravy from the heat. Taste and adjust the salt and pepper.
- Serve with mashed potatoes or rice. Top the side and the meat with gravy.