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

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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