Side Pannel
Chicken-Fried Steak
Chicken-Fried Steak
- Recipe Submitted by Healthy Recipes on 02/05/2014
Category: Main Dish
Ingredients List
- Beef Bottom Round [ 2 pounds, extra fat trimmed away ]
- Kosher Salt [ 2 teaspoons ]
- Freshly-Ground Black Pepper [ 1 teaspoon ]
- Flour [ 1 cup ]
- Eggs [ 3, beaten ]
- Vegetable Oil [ 1/4 cup ]
- Chicken Broth [ 2 cups ]
- Whole Milk [ 1/2 cup ]
- Fresh Thyme Leaves [ 1/2 teaspoon ]
Directions
1. Heat oven to 250 degrees.
2. Working with the grain of the meat, cut Beef into 1/2-inch-thick slices.
3. Sprinkle all Beef slices with Salt and Pepper; turn over and sprinkle backs.
4. Set out 2 pie pans; place Flour in one and Eggs in the other.
5. Dredge Beef in Flour.
6. Pound Beef with the spiked end of a meat mallet until 1/4 inch thick.
7. Dredge one piece Beef in Flour again, then Eggs, and then Flour a third time.
8. Repeat with remaining Beef.
9. Let Beef sit 10-15 minutes before cooking.
10. Place Oil in the bottom of a 12-inch pan.
11. Heat over Medium-High heat until Oil starts to shimmer.
12. Add Beef to Oil, a few strips at a time so as not to crowd the pan. Cook until golden brown [ this will take
about 4 minutes per side ].
13. Set cooked Beef on a wire rack on a cookie sheet; place in oven to keep warm while remaining Beef is cooked.
14. Remove last batch of Beef from pan and add 1 tablespoon Oil to pan.
15. Measure out 3 tablespoons of dredging Flour and whisk into Oil.
16. Stir in Chicken Broth, scraping up bits from bottom of pan.
17. Whisk mixture until it boils and starts to thicken.
18. Whisk in Milk and Thyme.
19. Continue cooking, whisking regularly, until Gravy will coat the back of a spoon [ this will take 5-10 minutes ].
20. Season with Salt and Pepper.
21. Plate Steaks and top with Gravy.
2. Working with the grain of the meat, cut Beef into 1/2-inch-thick slices.
3. Sprinkle all Beef slices with Salt and Pepper; turn over and sprinkle backs.
4. Set out 2 pie pans; place Flour in one and Eggs in the other.
5. Dredge Beef in Flour.
6. Pound Beef with the spiked end of a meat mallet until 1/4 inch thick.
7. Dredge one piece Beef in Flour again, then Eggs, and then Flour a third time.
8. Repeat with remaining Beef.
9. Let Beef sit 10-15 minutes before cooking.
10. Place Oil in the bottom of a 12-inch pan.
11. Heat over Medium-High heat until Oil starts to shimmer.
12. Add Beef to Oil, a few strips at a time so as not to crowd the pan. Cook until golden brown [ this will take
about 4 minutes per side ].
13. Set cooked Beef on a wire rack on a cookie sheet; place in oven to keep warm while remaining Beef is cooked.
14. Remove last batch of Beef from pan and add 1 tablespoon Oil to pan.
15. Measure out 3 tablespoons of dredging Flour and whisk into Oil.
16. Stir in Chicken Broth, scraping up bits from bottom of pan.
17. Whisk mixture until it boils and starts to thicken.
18. Whisk in Milk and Thyme.
19. Continue cooking, whisking regularly, until Gravy will coat the back of a spoon [ this will take 5-10 minutes ].
20. Season with Salt and Pepper.
21. Plate Steaks and top with Gravy.
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