Save Recipe Print
Total:
50 min
Active:
20 min
Yield:
4 servings
Level:
None

Ingredients

Directions

In a large heavy skillet, heat the canola oil on high heat. Season the steaks with salt and pepper. On a plate, mix the flour, thyme, and basil. Dredge the steaks in the flour and fry in canola oil, about 4 to 5 minutes a side, until brown. Set steaks aside to rest and remove all but 3 tablespoons canola oil. Add enough seasoned flour until it becomes thick, like soft clay (roux), and stir with a whisk for 3 to 4 minutes until smooth and cooked through. Remove roux. In the same skillet, add the onions and mushrooms, season and brown well, 8 to 10 minutes. Deglaze with red wine and reduce completely. Add the soy and chicken stock and bring to a boil. Whisk in 1 tablespoon of roux until thick. If not thickened enough, whisk in more roux. Check for flavor.

PLATING On a dinner plate, place 2 potatoes down, split open and smother with gravy. Lean 1 steak next to the potatoes and garnish with chives.

BEVERAGE Tall neck bottles of Budweiser or Brooklyn Pilsner

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Country Fried Steak

Recipe courtesy of Paula Deen

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Chicken Salad Contessa

Recipe courtesy of Ina Garten

Caribbean Chicken

Recipe courtesy of Guy Fieri

Citrus Chicken

Recipe courtesy of Guy Fieri

Cajun Chicken Pasta

Recipe courtesy of Ree Drummond

Katie Lee's Chicken Pot Pie

Recipe courtesy of Katie Lee

Chicken Stew with Biscuits

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.