Kardea's Country-Fried Steak with Gravy
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 933
- Total Fat
- 73
- Saturated Fat
- 17
- Carbohydrates
- 35
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 35
- Cholesterol
- 170
- Sodium
- 797
- Total: 50 min
- Active: 45 min
Ingredients
White Gravy:
2 tablespoons bacon drippings
2 tablespoons unsalted butter
2 cloves garlic, minced
1/4 cup all-purpose flour
3 cups half-and-half
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
Country-Fried Steak:
2 pounds cube steak, or boneless chuck steaks pounded to 1/4-inch thick
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups all-purpose flour
2 tablespoons Miss Brown’s House Seasoning, recipe follows
1 cup whole milk
2 large eggs
Vegetable oil, for frying
Chopped fresh curly parsley, for garnish
Miss Brown’s House Seasoning:
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons sweet paprika
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
Directions
Special equipment:
a deep-fry thermometer- For the gravy: Melt the bacon drippings and butter together in a saucepan over medium heat. Add the garlic and cook until softened, about 30 seconds. Whisk in the flour and cook until foamy. Whisk in the half-and-half and cook, stirring frequently, until the mixture thickens, about 4 minutes. Whisk in the mustard and season with salt and pepper. Set aside and keep warm.
- For the country-fried steak: Sprinkle the steaks with the salt and pepper. Combine the flour and House Seasoning in a shallow dish. Whisk together the milk and eggs in a separate shallow dish. Dredge the steaks in the flour mixture and shake off the excess. Dip in the milk mixture and then in the flour mixture again, pressing to coat well. Place the coated steaks on a rimmed baking sheet.
- Pour enough oil into a large cast-iron skillet to reach 1 inch up the sides. Heat to medium-high heat (about 350 degrees F).
- Fry the steaks, in batches, until golden brown and crispy, 3 to 4 minutes. Drain on paper towels.
- To serve, spoon the gravy on each serving of steak. Sprinkle with the parsley before serving.
Miss Brown’s House Seasoning:
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.