Day 141: Chicken-Fried Steak, Mashed Potatoes, Green Beans

If family wasn't congregated in this area, I would move to the South.  And possibly go back in time (but leave out the racism and heinous crimes against African Americans).  I would wear a checkered dress or skirt with an apron, bake breads, pies, make fried chicken, and of course, chicken-fried steak.  So there's that part of me, and then there's a whole other side of me who loves the modern, chic, stylish world: the elegant culinary "fads" of the city and much more that our modern world has to offer.  I just can't choose!  Well, tonight I channeled my inner, southern June Cleaver.  And Randy couldn't have been more pleased...

Chicken-Fried Steak & Gravy
Okay, so there's no chicken in this steak, just so we're clear!  The name simply refers to the fact that this is how chicken is normally fried, and now we're doing it to steak.  The best steak to use is cube steak, which is pre-tenderized and thin (it cooks fast and is easy to cut and chew).

2 lbs (about 4 pieces) cube steak
2 eggs
1 cup + 2 cups of milk
1 cup + 1/4 cup flour
1 tsp paprika
1 tsp cayenne or chipotle chili powder
1 tsp salt
1/2 tsp pepper
1/2 cup vegetable oil
more salt & pepper (for the gravy)

Set up your dipping stations: 2 eggs + 1 cup of milk (beaten together) in one bowl/deep plate, and 1 cup of flour with paprika, chili powder, salt, and pepper in another.  Heat the oil over medium-high heat in a large skillet, and set the oven to warm for holding finished steaks.
Start by dredging the steak in the egg and milk and coating it thickly, then in the flour mixture, making sure it is well-coated again.
When the oil is hot enough (you can test by dropping a little flour or coating in--if it bubbles and rises to the top right away, it's hot enough), you can start frying the steak (2 pieces at a time).  Fry it for about 2 1/2 minutes on one side, and the 2 minutes on the other.  Then put it on an oven-safe plate and in the oven to keep warm while you finish frying the rest of the steak.
When the steak is all in the oven, pour the drippings into a heat-safe bowl.  Either use the same skillet or a saucepan for the gravy.  Start by pouring about 1/4 cup of the drippings into the pan over medium heat.  Add the 1/4 cup of flour and whisk.  (You are making a roux--or a thickener.)  After about 2 minutes, pour in the 2 cups of milk and the rest of the drippings.  Bring the liquid up to a boil while whisking.  Season with salt and pepper to taste, and reduce the heat to low.  By now (after the gravy has bubbled and settled) it should be pretty thick!  It's ready to lather some mashed potatoes and fried steak!  Enjoy!
I served the steak with creamy mashed potatoes and green beans.
"This is so yummy, Mommy.  I'm glad you made it!" ~ Abigail