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.
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.
So here is a roasted potato recipe that is really loved in our house(may be Christine’s favourite way to have potatoes). It comes from the book One Potato Two Potato and is part of the Sunday Lamb with Proper Roasted Potatoes recipe.
6 tablespoons fat(duck or goose, or bacon drippings; vegetable oil )
2 1/2 – 3 pounds russet potatoes, peeled and cut in large (about 2 inch) chunks
1 tablespoon all-purpose flour or cornmeal
Heat oven to 425 degrees. Put the fat into a shallow roasting pan and slip it into the oven to heat while the potatoes parboil. The pan and oil must be searingly hot. Put the potatoes in a pot, cover with water by at least an inch, add a big pinch of salt and bring to a boil. Once the water’s boiling, cook for three minutes, then drain the potatoes well and return them to the pot. Hold the lid on and shake the pot with brio to soften up all the edges of the potatoes(in case you are wondering, brio is not something you add to the pot). Sprinkle in the flour, give the pan another shake or two, and stir to coat the potatoes.
Drop the potatoes into the hot fat(careful not to spatter) and stir them. Roast for 30 minutes, then turn with tongs and roast for another 30 minutes. The potatoes will be golden brown and crispy.
Since the potatoes take a hour in the oven, give yourself at least an hour and fifteen minutes. You can always have them peeled and ready to go earlier in the day, just remember to leave them sitting in cold water. We throw the salt and add some pepper with the flour(fresh ground of course, but then you knew that). Being served tonight with chicken drumsticks in a beer and chipotle barbeque sauce.