For this classic taste of Oklahoma and Texas, you'll need a paper towel-lined plate, kosher salt and black pepper, your favorite cast iron skillet, all-purpose flour, canola oil, and a few more ingredients. Let sit until ready to serve-the cheese will melt slightly. The Pioneer Woman, Ree Drummond, is known for her easy takes on comfort food, and this chicken fried steak recipe is no different. Step 4 As you continue frying, have someone place some cheese inside the fried tacos (gently pry them open a bit).Place on a stack of paper towels, then fold the paper towels around the taco and give it a few gentle shakes to remove the excess oil. Step 3 One at a time, remove each taco from the oil with tongs, holding it sideways to let the oil drip out.
Fry until light golden brown, 30 to 45 seconds per side.
PIONEER WOMAN CHICKEN FRIED STEAK PLUS
Once it stays put, repeat with 2 more tacos. Ingredients 3 pounds cube steak, tenderized round steak thats been extra tenderized 1 1/2 cups whole milk, plus up to 2 cups for gravy 2 whole large eggs 3. Carefully lay the taco on its side in the oil and use the tongs to hold the taco in place for a few seconds. Place some beef in the middle of a tortilla (don’t overfill it-this can get messy!), then fold the tortilla in half and clamp shut with a pair of metal tongs.
Step 7 Serve the meat next to a big side of mashed potatoes.Be sure to taste to make sure the gravy is sufficiently seasoned. Be prepared to add more milk if it becomes overly thick. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Step 6 Pour in 3 to 4 cups milk, whisking constantly.Keep cooking until the roux reaches a deep golden brown color. Add more flour if it looks overly greasy add a little more grease if it becomes too pasty/clumpy. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Step 5 For the gravy: When the grease is hot, sprinkle the flour evenly over the grease.Add 1/4 cup of the grease back to the skillet and allow it to heat up. Without cleaning the skillet, return it to the stove over medium-low heat. Step 4 After all the meat is fried, pour off the grease into a heatproof bowl.Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. (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. When the butter sizzles immediately, you know it's ready. Drop in a few sprinkles of flour to make sure it's sufficiently hot. Step 3 Heat the oil in a large skillet over medium heat.Place the breaded meat on the clean plate, then repeat with the remaining meat (dry mixture/wet mixture/dry mixture). Finally, place it back in the flour and turn to coat. Place the meat into the milk/egg mixture, turning to coat. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Step 2 Work with one piece of meat at a time.Then have one clean plate at the end to receive the breaded meat. 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. Step 1 For the steak: Begin with setting up an assembly line of dishes.Country fried steak is served with brown gravy, and chicken fried steak is all about the gorgeous white gravy. Each is their own thing and each is exceedingly divine. Not much except the gravy its smothered in. What's the difference between country fried steak and chicken fried steak? Tenderized round steak works fine, too. Heck, you could even buy non tenderized round steak and beat it to smithereens yourself. This recipe uses cube steak which is just tenderized round steak that's been extra tenderized. What kind of meat is chicken fried steak made with? Now, if you want to make chicken fried chicken, be my guest! The reason it's called chicken fried steak is because it has a breading on it that resembles fried chicken. My word, served next to a pile of mashed potatoes with the gravy poured over the whole thing, it's country comfort food at its finest!ĭon't be confused! There's no chicken in this recipe.
This is a twice-a-year steak dinner for me, but it's more like once a month meal for Ladd.
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