Wednesday, January 9, 2013

Improving on a Southern Favorite

What a way to start the New Year! Of course I was making black eyed peas for New Year's day - a southern tradition to bring good luck! And from there a light bulb went off and I decided to make chicken fried steak with a ribeye I had in the freezer. When Rich took his first bite of the steak he said "this is the best I've ever had" which was pretty easy since most of what you get served in Texas - and let me tell you this is on EVERY menu there - is cubed steak. Now let me say too that I probably have only made chicken fried steak 2 or 3 times in my life - so don't think we eat this all the time - but every couple years this is worth it! Also let me state for the record - my serving was probably 1/3 of the size of what you would get in a restaurant so no lectures on how bad this is for you - everything in moderation!!! That should be your New Year's resolution.

Unbelievable Chicken Fried Steak serves 2

1 ribeye steak (I had Prather of course)
about 1/2 cup flour
1 egg beaten with splash of milk
vegetable oil
cup chicken broth
1/2 cup whole milk
Lots of freshly ground pepper!

Cut off and discard the large pieces of fat from the steak cut in half and then place it in a ziploc and pound with the back of a pan until about 1/4 inch thick then s&p. Place the flour in a one pie plate and the egg mixture in another. Dredge the steak in the flour then dip in the egg and then return to the flour so it gets totally coated - place on a plate and let sit for 10 min. Meanwhile heat up your oil - you want about a quarter inch in the pan - I had a little too much - but this old electric frypan works great! Put in the steaks and cook on medium high until browned, about 3-4 min a side - don't overcook - this kind of steak should be pink on the inside. When cooked set aside then pour off most of the oil, leaving about 2 tablespoons in the pan and add about 2 tablespoons of the flour from the pie pan - cook for a couple min then add the broth and whisk quickly - it thickens up fast - then add the milk and cook until thick. Serve on top on your steak (I like mine on the side) with mashed potatoes. Grind over lots of fresh pepper!

Post Note: One of the few times I made this I had some friends over for dinner - Lonnie and Ken old friends from Hyde St. and Gary and Linda from Maui - NONE of them had ever had it! The best part was Linda asking "wait - I thought you said it was chicken?!" What can I say Southerners - they are their own breed. Yes - my parents were from there but I was born in Phoenix - so I have it in my blood but I'm not FROM Texas dammit!

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