Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Friday, September 16, 2011

Chicken Fried Steak with Gravy

Back in Brasil, we ate chicken fried steak at least once a week, but it was prepared with bread crumbs, and we usually ate it with rice, beans and a salad and no gravy. But the idea is the same, deep fried breaded tenderized beef!!!
Big in the south, not so big up north. So, since i live in the south now, it's ok for me to cook it...LOL...and eat it...
6-8 thin sirloin fillets
salt, pepper and garlic powder
3 eggs, well beaten
2 cups all purpose flour
enough canola oil to cover about 1 inch of the bottom of your frying pan

2 tablespoons salted butter
2 tablespoons flour
2 cups chicken or beef stock
1/3 cup of half & half
salt & pepper to taste

You need to tenderize the meat first, this is what i do:
Place fillets on a cutting board. Use a piece of plastic film, doubled up, or a plastic bag(this will keep little pieces of meat from flying everywhere in your kitchen) Place it on top of each fillet and with a meat tenderizer ( meat hammer) , punch the fillet a few times, turn them and do the same to the other side. Season each fillet with salt, pepper and garlic powder.

Set flour in a plate and eggs in another. Dredge fillets in flour, then egg, then flour and egg again, and finish with flour. Save leftover flour for gravy Set aside and let them rest 15 minutes before frying them.
Heat oil in a frying pan, i like using a cast iron pan, and once oil is hot, place 2 fillets at a time, frying for about 3 minutes a side or until browned. Drain well, then place on paper towels.

 Make gravy by melting butter in a frying pan. Add flour and whisk it well. Add stock and cream, and whisk it until thickened. Season with salt and pepper and serve with steak.

No comments:

Post a Comment