One thing I can tell you I love chicken fried steak and gravy as long as you can make some gravy it’s really very easy. According to Encyclopedia of Oklahoma History and Culture, this is a classic example of an inexpensive regional folk food utilized by working-class folk and generally categorized as comfort food. It’s a very popular dish down south. And everybody claims they can make it some are good and some not so good. I started using the recipe by Tyler Florence just to see if I could do it. Always comes out right for me. I love it and you can make it too. So let’s get started.
Ingredients
- 2 pounds beef bottom round, trimmed of excess fat
- 2 to 2 1/2 cups all-purpose flour
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- Kosher salt and freshly ground black pepper
- 3 whole eggs, beaten
- 2 cups buttermilk or whole milk
- Hot sauce, to taste
- Vegetable oil
- 3 heaping tablespoons all-purpose flour
- 1 cup buttermilk
- 1 cup whole milk
- Kosher salt and freshly ground black pepper
- Hot sauce, to taste
I’ve made this recipe so many times, I know it by heart which has allowed me to make some changes to it. I mean, that’s what cooking is all about. taking a recipe and changing it around whether you’re adding something or taking something away. Remember, I try to keep my blog focused on people who don’t cook a lot.
In a medium flat dish add the flour, garlic powder, onion powder, kosher salt and pepper, to taste, and combine well. In another flat dish stir together the eggs, buttermilk and hot sauce, to taste, and season well with salt and pepper, to taste. Cut beef into 4 (1/2-inch) thick slices then pound out using the teeth side of a meat mallet. This terrorizes the meat. Dredge each piece of meat in the seasoned flour, then in the seasoned buttermilk and back into the flour, allowing excess to drip off. Set out on a rack fitted over a baking sheet and allow to rest in the refrigerator for 20 to 25 minutes before cooking.
Add about 2 inches vegetable oil to a large cast iron pan and heat over medium-high heat to 365 degrees F. Once heated and working in batches, fry steaks 2 to 3 at a time until golden brown, about 3 to 4 minutes per side. Remove steaks and drain on a paper towels.
Carefully remove some of the fat from the cast iron pan, reserving 1/4 cup. With the pan over medium heat, sprinkle in 3 tablespoons of flour and whisk to make a roux, scraping up any brown bits on the bottom of the pan. Once the flour has been fully incorporated slowly add the buttermilk and milk and continue to whisk until the gravy is nice and thick. Season well with salt and plenty ground black pepper, then whisk in hot sauce, to taste. Place the steaks on a serving platter, top with gravy and serve.
At that’s all it is too it. I like to serve mine with my smash mashed potatoes. All I do is if I have alot of small potatoes in a bag I just boil them, smash them lightly so their kind of lumpy I like them that way, heat some milk with a crushed garlic clove in them. drain the garlic out and add to the potatoes with a couple pats of butter and stir. It’s that simple! You can do it so give it a try I bet you won’t be disappointed. And as always
KEEP IT SIMPLE!
Cooking Lady
