Chicken Fried Steak with Smashed Yukon Golds and Soy-Vidalia Gravy

Total Time:
50 min
20 min
30 min

4 servings

  • 1 cup canola oil
  • 4 (8-ounce) cubed steaks (top or bottom round ends)
  • Salt and black pepper, to taste
  • 1 cup all-purpose flour
  • 1 tablespoon dried thyme
  • 1 tablespoon dried basil
  • Chicken fat or vegetable oil for frying
  • 3 Vidalia onions, sliced
  • 1/2 pound paris mushrooms, prepped and sliced
  • 1 cup dry red wine
  • 2 tablespoon naturally brewed soy sauce
  • 2 cups chicken stock
  • 1/4 cup chives, chopped for garnish
  • 8 large Yukon potatoes, washed, baked in the oven until a fork comes cleanly off, 350 degrees, about 45 minutes

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

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