Chicken Fried Steak, mashed potatoes, and Cream Gravy
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1.5 pounds cube steak pounded thin as possible2 eggs beaten1 cup flour seasoned with salt and pepper1 oz Avocado oil4 yukon gold potatoes quartered4 oz goat's milk2 TBLS salted buttersalt and pepper to tasteGravy:3 cups of fresh Goat's Milkwe will use the remainder of flour and oil from making the steaks
Pound out steaks till thin as possible. Season well with salt and pepper. Heat oil in large heavy bottom skillet. I use my cast iron. Beat eggs in a pie plate. Add flour to another pie plate and season with salt and pepper. Dip steaks into eggs and then coat with seasoned flour. Let rest soaking up the breading while the oil heats. When the oil is hot, add the steaks and cook till golden brown on both sides. Keep warm by tenting with foil while you make the gravy.
Before you start the steaks, get your potatoes boiling in salty water. When they are fork tender and almost falling apart, drain water and allow to dry out a minute before adding butter and milk. Whip till creamy. Adjust seasoning and keep warm. Now go make the gravy.
Gravy
Keep only about 2 TBLS of the oil in the skillet you cooked the steaks in. Add 2 TBLS of the flour you used to coat the steaks with. Over med heat, whisk the flour into the oil and cook till light brown. Slowly add the milk a little at a time whisking to keep smooth. Bring to a gentle boil and cook til thickened to coat the back of your spoon. Adjust seasoning.
Place 1 steak on each of 4 plates. Add helping of potatoes and smother both with gravy. Lots of black pepper makes this dish authentic as it gets.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user IAMLIVINGWELL.
Before you start the steaks, get your potatoes boiling in salty water. When they are fork tender and almost falling apart, drain water and allow to dry out a minute before adding butter and milk. Whip till creamy. Adjust seasoning and keep warm. Now go make the gravy.
Gravy
Keep only about 2 TBLS of the oil in the skillet you cooked the steaks in. Add 2 TBLS of the flour you used to coat the steaks with. Over med heat, whisk the flour into the oil and cook till light brown. Slowly add the milk a little at a time whisking to keep smooth. Bring to a gentle boil and cook til thickened to coat the back of your spoon. Adjust seasoning.
Place 1 steak on each of 4 plates. Add helping of potatoes and smother both with gravy. Lots of black pepper makes this dish authentic as it gets.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user IAMLIVINGWELL.
Nutritional Info Amount Per Serving
- Calories: 834.8
- Total Fat: 34.5 g
- Cholesterol: 271.0 mg
- Sodium: 776.0 mg
- Total Carbs: 77.5 g
- Dietary Fiber: 3.3 g
- Protein: 58.5 g
Member Reviews