Chicken-fried Steak and Gravy

This recipe from the Glory Of Southern Cooking. Amazing book and well worth checking out. For anyone with celiac, there’s not a lot of flour in this, so it should be easy to adapt.
For The Steaks:
1/4 cup milk
1 large egg
1 cup dry bread crumbs
Salt and freshly ground black pepper to taste
Cayenne pepper to taste
Four 4-ounce beef cube steaks
2 tablespoons vegetable oil
2 tablespoons bacon drippings
For The Gravy:
2 tablespoons bacon drippings
1 large onion, minced
1 tablespoon all-purpose flour
1 cup heavy cream
1 cup milk
Salt and freshly ground pepper to taste

To fry the steaks, combine the milk and eggs in a small bowl and whisk until well blended. In another bowl, mix the bread crumbs, salt and pepper, and cayenne pepper till well blended and transfer the mixture to a plate. Dip each steak in the liquid, coat with bread crumbs on each side, and place on a plate.
In a large heavy cast-iron skillet, heat the oil and bacon drippings over moderately high heat till quite hot. Add 2 of the steaks to the pan, cook about 2 minutes on each side or till golden brow, transfer to a plate and keep warm. Repeat with the other 2 steaks and reserve the pan drippings.
To make the gravy, heat the bacon drippings over moderate heat, add the onion and cook, stirring, about 1 minute. Sprinkle the flour over the onion and stir 1 minute longer, scraping up any brown bits from the pan. Add the heavy cream, milk, salt and pepper and whisk briskly till the gravy is thickened and smooth, 6 to 7 minutes.
To serve, place the steaks on individual plates and ladle gravy over each.

Personal notes:
This is a damn good recipe and worked out very well. You don’t see cube steaks much here but I used what are called fast fry and it worked well. I fried up a pan full of bacon for lunch and that gave me enough drippings. The on,y thing I really changed was dropping the onion from the gravy. It’s really a matter of personal taste. As mentioned, I don’t think it’d be hard to adapt for someone with celiac, since there’s just a cup of brad crumbs and a spoonful of flour. What you would switch it with, I’ll leave to you. I used Panko crumbs, which didn’t stick as well as could be but didn’t do bad. Enjoy.

Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: