It’s time to chalk up another great find to Twitter. After seeing a list of 50 food related Twitter accounts, I started following the Homesick Texan. Naturally, I started to dig around her site, and I was immediately floored by her recipe for chicken fried steak.
Sure, there’s plenty of chicken fried steak in
Who wants a plain chicken fried steak? Obviously, you’ll need some sort of starch to compliment the crunchy piece of beef. Using my mother’s vague recipe, I decided to make mashed potatoes.
Here, there are 5-7 russet potatoes that have been peeled and cubed. After getting boiled in salted water, I pulled them off the range when they were easily pierced with a pairing knife.
Now it’s time for my mother’s vagueness to come into play. I added a stick of butter ( minus a tablespoon or so) and then gave it the business with a hand mixer.
Once the mixture reached the right consistency, it was time to add the last ingredient.
In the end, you have a large pot of deliciously smooth potatoes, just waiting for a spoonful of gravy. In addition to the potatoes, I set a full pot of rice to cook in my rice cooker, nothing like diversity in starch.
Moving onto the beef, with her recipe calling for 1 ½ pounds of top round steak, I was praying that my recent bulk order from Flying M Farm had included a couple pieces of that cut.
The recipe calls for the steaks to be cut into four pieces. Knowing that I wouldn’t get four even pieces, I started to carve the steak into the most even shapes possible.
Instead of going for the meat mallet to tenderize and flatten my steaks, I took a page from Alton Brown and broke out my Jaccard.
After making sure all my steaks were thoroughly tenderized, I was ready for the next step.
The key behind a good chicken fried steak is a quality crust.
I made sure to flip and get each side covered.
Three to four minutes later, you’ll see the blood pushing through the steaks meaning it’s time to flip these bad boys and cook for another five minutes.
A pretty excellent looking chicken fried steak, don’t you think?
When I had finished frying the rest of the steaks, it was time for the cream gravy. Not wanting to waste any of the pan drippings, I poured out all but 2 tablespoons of grease.
Now for the cream part of the gravy, I slowly added 1 ½ cups of milk to the pan. Again, it’s important to be vigilant with the stirring and make sure to smooth out any lumps.
Turning it to low, I kept stirring until the gravy was good and thick. After seasoning to taste with salt and pepper, it was good to go. The Homesick Texan actually says to use 1 teaspoon of pepper, but probably used closer to a tablespoon.
It’s not the most exciting presentation, but I’ve never been a fan of a tarted up chicken fried steak.
Sure, it’s by no means healthy, but this is a truly delicious meal. Thanks to the Homesick Texan, I now have a go to recipe for stellar chicken fried steak.