TEXAS CUISINE

Hello food fans this is the viking telling you that today we are talking about

Chicken Fried Steak with Gravy

Ingredients

• For the chicken fried steak
• 1½ cups whole milk
• 2 large eggs
• 2 cups flour
• 2 tsps seasoned salt
• Freshly ground black pepper
• ¾ tsp paprika
• ¼ tsp cayenne pepper
• 1.36kg cube steak (tenderized round steak that's been extra tenderized)
• Salt
• ½ cup canola or vegetable oil
• For the gravy
• 1 tbsp butter
• ⅓ cup flour
• 3 to 4 cups whole milk
• ½ tsp seasoned salt
• Freshly ground black pepper

Method

1. For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
2. Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
3. Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) 
4. Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
5. After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.

For the gravy: 

1. When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color
2. Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.
3. Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!

Yeeeeee Yum i hope you liked this post and as always have a chilled day from the viking