Not much, other than the sauce it’s topped with. The country fried steak is served with brown sauce, while the chicken fried steak comes with a gorgeous white sauce. Each of these dishes has its own particularity and is divine.
YIELDS: 6 serving(s)
PREP TIME: 25 mins
COOK TIME: 35 mins
TOTAL TIME: 1 hr
Ingredients :
FOR THE CHICKEN FRIED STEAK:
- 1 1/2 c. whole milk
- 2 large eggs
- 2 c. all-purpose flour
- 2 tsp. seasoned salt
- Freshly ground black pepper
- 3/4 tsp. paprika
- 1/4 tsp. cayenne pepper
- 3 lb. cube steak (tenderized round steak that’s been extra tenderized)
- Kosher salt
- 1/2 c. canola or vegetable oil
- 1 tbsp. butter
FOR THE GRAVY:
- 1/3 c. all-purpose flour
- 4 c. whole milk
- 1/2 tsp. seasoned salt
- Freshly ground black pepper
- Mashed potatoes, for serving
Directions :
- 1For the steak: Begin with setting up an assembly line of dishes. Beat the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
- 2Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat. Place the breaded meat on the clean plate, then repeat with the remaining meat (dry mixture/wet mixture/dry mixture).
- 3Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it’s sufficiently hot. When the butter sizzles immediately, you know it’s ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
- 4After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.
- 5For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
- 6Pour in 3 to 4 cups milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure the gravy is sufficiently seasoned.
- 7Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!
