Chicken-Fried Steak With Cream

Name: Chicken-Fried Steak With Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 4 beef cube steaks (1 1/2 to 2 pounds total); 2 larges eggs; 79 milliliters all-purpose flour; 355 milliliters all-purpose flour; 4 servings Kosher salt and freshly ground pepper; 2 Tbsps unsalted butter; 2 Tbsps vegetable oil; 4 servings Vegetable oil, for frying; 237 milliliters whole milk; 591 milliliters whole milk

You can never have too many main course recipes, so give Chicken-Fried Steak With Cream a try. One portion of this dish contains roughly 51g of protein, 42g of fat, and a total of 813 calories. This recipe serves 4. This recipe covers 36% of your daily requirements of vitamins and minerals. A mixture of kosher salt and pepper, beef cube steaks, kosher salt and pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. It can be enjoyed any time, but it is especially good for valentin day.

Instructions

Make the gravy: Melt the butter with the vegetable oil in a saucepan over medium heat.

Ingredients you will need

Vegetable Oil

Butter

Gravy

Equipment you will use

Sauce Pan

Sprinkle in the flour and cook, whisking, until smooth and deep golden brown, about 2 minutes. Gradually whisk in the milk and simmer, whisking to remove any lumps, until the gravy thickens, 4 to 6 minutes.

Ingredients you will need

All Purpose Flour

Gravy

Milk

Equipment you will use

Whisk

Add 2 to 3 teaspoons salt and 1 teaspoon pepper. Cover and remove from the heat.

Ingredients you will need

Pepper

Salt

Place the steaks between 2 pieces of heavy-duty plastic wrap and pound to 1/8 inch thick with a mallet or heavy skillet. Season generously with salt and pepper.

Ingredients you will need

Salt And Pepper

Steak

Wrap

Equipment you will use

Plastic Wrap

Frying Pan

Whisk the flour, baking powder and 1 teaspoon each salt and pepper in a shallow bowl. In another shallow bowl, whisk the milk and eggs. One at a time, dredge each steak in the flour mixture, dip in the egg mixture, then return to the flour mixture, pressing firmly to coat.

Ingredients you will need

Salt And Pepper

Baking Powder

All Purpose Flour

Steak

Egg

Milk

Dip

Equipment you will use

Whisk

Bowl

Transfer the breaded steaks to a rack.

Ingredients you will need

Steak

Preheat the oven to 250 degrees F. Set another rack on a rimmed baking sheet.

Equipment you will use

Baking Sheet

Oven

Heat about 1 inch of vegetable oil in a cast-iron skillet or Dutch oven over high heat until a deep-fry thermometer registers 350 degrees F. One at a time, fry the steaks until golden brown, turning once, about 5 minutes (return the oil to 350 degrees F between each steak).

Ingredients you will need

Cooking Oil

Steak

Equipment you will use

Kitchen Thermometer

Dutch Oven

Frying Pan

Transfer the finished steaks to the rack on the baking sheet and keep warm in the oven while you make the rest.

Ingredients you will need

Steak

Equipment you will use

Baking Sheet

Oven

Meanwhile, reheat the gravy. Stir in some water, 1 tablespoon at a time, if the gravy is too thick.

Ingredients you will need

Gravy

Water

Drizzle the fried steak with the gravy and top with scallions.

Ingredients you will need

Green Onions

Gravy

Steak

Photograph by Andrew Purcell

Equipment

Ingredients

Servings:

2teaspoons

baking powder 4

beef cube steaks (1 1/2 to 2 pounds total)2larges

eggs 79milliliters

all-purpose flour 355milliliters

all-purpose flour 4servings

Kosher salt and freshly ground pepper 2Tbsps

unsalted butter 2Tbsps

vegetable oil 4servings

Vegetable oil, for frying 237milliliters

whole milk 591milliliters

whole milk

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Anthem Estate Merlot Mt. Veeder Napa Valley Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 99 dollars per bottle.