There is something special and comforting about this dish. I have tried them in various restaurants, but never made them myself. A few months ago, I ate a rather poor version of Chicken Fried Steak in a restaurant… and it was a POOR version, combined with the fact that it was really poor service that day and they didn’t bring the gravy out with the steak and I had to wait 5 to 10 minutes for them to bring it and by then my steak was less than perfect.. so I went to look for a version I can do myself. This certainly isn’t diet food! I am on a semi diet though — so I had a small piece.
I made the mistake of buying two family packs of cube steak there were two huge steaks in each pack, but I could have just purchased one..as I cut them into smaller pieces to make them manageable. I followed the recipe from allrecipes.com exactly, but seasoned up the gravy with a few dashes of Tabasco sauce to get the taste where I like it.
I also drizzled lemon juice over the steaks for extra flavor, but did not find it to give it much flavor, I think next time I will squeeze some over the steaks after they come out of the cast iron skillet (if you have one, this recipe is perfect for it!) I served this with Garlic Mashed Potatoes and Green Beans, sorry about the lighting in the picture. This makes plenty of Gravy! My husband and I loved it. The kids preferred it without gravy (I have sick children I know!)
Here is the link: http://allrecipes.com/Recipe/The-Best-Chicken-Fried-Steak/Detail.aspx
- 4 (1/2 pound) beef cube steaks
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon black pepper
- 3/4 teaspoon salt
- 1 1/2 cups buttermilk
- 1 egg
- 1 tablespoon hot pepper sauce (e.g. Tabasco™)
- 2 cloves garlic, minced
- 3 cups vegetable shortening for deep
- 1/4 cup all-purpose flour
- 4 cups milk
- kosher salt and ground black pepper to taste (1 Tbsp salt, 1 tsp pepper)
- 5 dashes of Tabasco (Becky’s change)
Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.
Prep time: 20 min
Cook time: 20 min
Ready in 40 minutes
After dredging the cube steak in flour and buttermilk and then in flour again it is a pretty gloppy mess! I stacked my steaks on a plate, but as I got toward the end of frying I didn’t know where the steak began to pick it up, next time I will put wax paper between each steak so they don’t stick to each other and pull the breading off other steaks. Will make again!