I'm Starting to Dial In

my country fried steak and gravy. Tonight's was the best ever. The funny thing is, if I cook for anyone other than my kids, I often choke and fuck something up.

 

Do you lightly flour it prior to frying it and pound it with a tenderizor?

 

I season it with salt, pepper, garlic powder, and Worcestershire, egg it, flour it, and fry it. Doesn't seem to need tenderizing. A tablespoon or so of pan drippings, milk, flour, and a beef bullion cube for gravy.

Is my recipe way too Yankee?

 

Naaa, I think it's fine. I have never heard about using an egg in this particular instance but I'm sure it works. If you and the kids like it, it matters not the origin of the technique.

I don't make it anymore because when I was pregnant, I made it one night and got sick. That did it for me and it will still be a long time before I want any.
But when I did make it. I just put it in a big baggie, added flour, garlic salt, lots of pepper and natures seasoning in it. Shook it up, pounded it a little... Got my pan really hot with olive oil and a little butter for taste. Fried it crisp, then just used all of the drippings to make the gravy. I mix water with the milk for the gravy base. Milk takes away the meat flavor in my opinion. Actually I only use all milk for sausage gravy and I haven't made any of that in years!

 

sorry to break the news, but...country fried anything...is NOT Yankee :xyzthumbs

 

just make for a thicker crust. add a little cream of tartar (in the flour mix) for a levening effect (lighter crust).

 

unless it is pork roll

 

Mine is very similar to plu's. I do egg it (a touch of milk in the egg to thin it a tad), dip it in a mixture of flour & cornmeal into which I've already mixed my seasonings (seasoned salt, coarse-ground pepper, & a garlic-herb mix), & brown it fairly crisp on both sides in olive oil before lowering the heat & letting it simmer long enough to get very tender. Make gravy with the pan drippings & water, maybe a touch more seasoning. Hmmm, haven't done this in awhile. Maybe it's time to do it again

 

i've got a little pan fried chicken recipe i do that's sort of based on a chicken kiev or chicken cordon bleu -- at least the frying part is. i pound the chicken to a nice even thickness, flour it, egg it, then bread crumb it. i put salt, pepper, spices in the bread crumbs (currently my fav is tarragon). fry it in butter. yum.