Tonight's dinner was fabulous. If I wasn't already married, I would have married myself after tasting my own food. I haven't made this meal in a very long time, and it was the best version of it that I'd ever had.
The whole meal was country fried steak with gravy and onions, mashed potatoes, and broccoli with cheese. I thought I'd share the recipe about how I made the steak and gravy. Which, by the way, I know some people call it chicken fried steak and others call it country fried steak. I've always referred to it as country fried steak because calling it chicken-anything seems confusing to me. Maybe I'm over-thinking it though.
4 - 4oz cube steaks
2 cups of flour
1 cup milk
oil for frying
There's really not an exact science to how I make the flour mixture for breading the meat. I don't really measure anything, I just toss all the ingredients together on a plate and mix it until it is all blended. I don't like my food to be bland, so I use a heavy hand at adding the spices in. I basically just eyeball it until it looks like a good combination of everything.
In another bowl, beat the eggs together.
Let the oil get hot while preparing the meat. The oil needs to be hot before adding the meat, otherwise it won't start frying immediately and your breading will likely fall off.
Triple bread the cube steak... dredging it in the flour, then the egg, then the flour again, then the egg, and back through the flour again one last time. I triple bread the meat because I like for there to be a thick breading on my steak. This isn't necessary, and does require more flour and eggs, but it's worth it in my opinion, especially if this is a rare treat for the family.
By this time the oil will be nice and hot and ready for frying.
Fry the steaks for about 4-5 minutes on each side until they are golden brown. Remove them from a pan and lay them on paper towels.
Pour out all but about 2 tablespoons of the remaining grease and drippings from the pan. Sprinkle about 2 tablespoons of the dredging flour into the pan and and cook for about a minute, scraping up any brown bits off of the bottom of the pan. SLOWLY whisk in a small amount of milk. The liquid will seize the first time you pour some of it into the pan, but don't freak out, just keep stirring. Pour in more milk a little at a time while continuously stirring. After several minutes the gravy will start to thicken and get bubbly. It is thick enough when it coats the back of the spoon. Add salt and pepper to taste.
If you haven't already, dice up an onion and saute them in a separate pan until they caramelize. Once they are browned, add them to the gravy and stir them in. I added just a tiny amount of water to the gravy at this point because it got a little thick while waiting on the onions to caramelize.
Serve the steak and gravy with a side of mashed potatoes and broccoli with cheese, and you will have a happy family at dinner tonight!