weeknightmeals

Ingredients:

• For the Steak:
  • 4 cube steaks (thinly sliced beef round steak)
  • All-purpose flour
  • Seasoned salt and black pepper
  • Buttermilk
  • Eggs, beaten
  • Vegetable oil, for frying
• For the Gravy:
  • Pan drippings from the steak
  • All-purpose flour
  • Beef broth
  • Milk
  • Salt and pepper

Instructions:

1. Tenderize the Steak: Prepare the cube steaks by gently pounding them with a meat mallet between two sheets of plastic wrap. Season them generously with seasoned salt and black pepper.

2. Set Up the Breading Station: In three separate shallow bowls, prepare your breading station. Fill one bowl with flour, another with beaten eggs, and the last one with a mixture of flour and panko breadcrumbs (or crushed crackers for a more rustic touch). Season the flour mixture with additional seasoned salt and black pepper for extra flavor.

3. Bread the Steak: Dredge each cube steak in the flour mixture, coating it evenly. Dip it next in the beaten eggs, letting any excess drip off. Finally, coat the steak generously in the breadcrumb mixture, pressing to ensure good adhesion.

4. Fry the Steak: Heat enough vegetable oil in a large skillet over medium-high heat until it shimmers. Carefully place the breaded cube steaks in the hot oil and fry for 2-3 minutes per side, or until golden brown and cooked through. Drain on paper towels to remove excess oil.

5. Make the Gravy: Once you’ve removed the steak, whisk a few tablespoons of flour into the hot pan drippings in the skillet. Cook for a minute, stirring constantly, to make a roux. Gradually whisk in beef broth and milk, bringing the mixture to a simmer. Season with salt and pepper to taste. Let the gravy simmer for a few minutes until it thickens to your desired consistency.

6. Serve: Plate your delicious chicken-fried steak, smother it with creamy gravy, and enjoy it alongside mashed potatoes, steamed vegetables, or your favorite Southern comfort food sides.

Tips:

• For extra tender steak, marinate the cube steaks in buttermilk for 30 minutes to an hour before breading.
• Don’t overcrowd the pan when frying the steak. Cook them in batches if necessary, to maintain the oil temperature and ensure crispy perfection.
• You can adjust the gravy thickness by adding more broth for a thinner consistency or by simmering for a longer time to thicken it up.
• Leftover chicken-fried steak can be reheated in a low oven (around 300°F) for 10-15 minutes, or until warmed through.

This recipe should bring a taste of down-home comfort to your table. Enjoy!