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Chicken Fried Steak PDF Print E-mail

KosherEye.com

chickenfriedsteak

by June Hersh, The Kosher Carnivore, St. Martin's Press

If you think this southern specialty is truck stop fare, you are sorely misguided.   This thin slice of steak is coated in a spicy flour blend, quick fried and smothered in creamy gravy for a very satisfying and fast steak dinner.

Ingredients:

4 (5-to-6 ounce) thinly sliced steaks
1 cup all-purpose flour, seasoned with 2 teaspoons garlic powder, 1 teaspoon onion powder, ½ teaspoon kosher salt, 1 teaspoon paprika, 1/4 teaspoon freshly ground black pepper
2 eggs, beaten with 1 tablespoon of water and a few dashes Frank's hot sauce
1/4 to 1/3 cup vegetable or canola oil
1 to 2 cups chicken stock, warmed

Directions:

Place the steaks on a chopping block and using the ridged side of a meat mallet, pound the meat until it is 1/8-inch thick. Be careful not to tear the meat as you pound and lightly drag the mallet.

In a shallow bowl combine the flour and all the seasonings.  In a separate shallow bowl, beat the eggs with the water and hot sauce. Dip each slice of steak into the flour, then the egg, and then back into the flour.  Repeat with the remaining slices.  Do not discard the leftover flour.

Heat 1/4 cup of oil in a large skillet, shake off the excess flour and fry each steak, over medium–high heat, until crisp and golden on each side, about 2 to 3 minutes per side. Place the fried steak on a wire rack placed on a baking pan, covered loosely with foil, while you finish frying the remaining pieces. Be careful not to burn the residual flour that builds in the pan, it is the basis of your gravy.  If you do, wipe the pan clean and continue frying with fresh oil.

Reduce the heat to low, beginning a tablespoon at a time, add the reserved dredging flour to the pan. This is not an exact science, so add the flour, whisking vigorously, until a light brown paste (roux) develops in the pan. Do not let it burn.  Once the paste develops begin whisking in the warm stock, it will quickly steam up, so proceed slowly and carefully, whisking as you go. Continue adding stock until you have achieved a thick, creamy gravy.  Let the gravy cook for a few minutes to lose the floury taste. Serve the steaks with the gravy spooned over the top.

Notes:

Yield: 4 servings
Start to finish: Under 15 minutes

Feedback: When creating a dredging station to coat any kind of meat, you should always dip first in flour, then the egg then the remaining dry ingredient.  The flour at the start gives the egg something to hold on to. If you dunked in the egg first, it would slip right off the meat.

Side Note: A heaping dollop of creamy mashed potatoes on the side is a beautiful thing.

Behind the Counter: Have your butcher cut 1/4--inch thick minute or silver tip steak. Alternate cut  Chuck (-$) can be used but will be a little tougher. Rib eye or club steaks (+$) over kill for this prep.

Recipes: Meat, Steak, Kosher

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