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Country Fried Steak
by
Lana Stuart
Calificación: 4.5
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.%20Nowadays%20I%20get%20all%20my%20beef%20from%20the%20grocery%20store.%20Too%20bad%20those%20local%20sources%20are%20so%20scarce%20now.%3C/p%3E%3Cp%3EI%20know%20that%20there%20are%20folks%20who%20would%20call%20this%20%E2%80%9Cchicken%20fried%20steak.%E2%80%9D%20Now,%20I%E2%80%99m%20no%20culinary%20expert,%20but%20I%20believe%20there%20is%20a%20difference.%20In%20my%20opinion%20chicken%20fried%20steak%20is%20the%20dish%20where%20the%20steak%20is%20dipped%20in%20an%20egg%20or%20egg%20and%20milk%20mixture%20before%20flouring%20and%20frying.%20Country%20fried%20steak%20skips%20the%20dipping%20step%20and%20simply%20dredges%20a%20well-seasoned%20piece%20of%20cubed%20steak%20in%20flour%20and%20then%20straight%20into%20hot%20oil.%3C/p%3E%3Cp%3EThis%20recipe%20doesn%E2%80%99t%20give%20any%20measurements%20because,%20well,%20I%20haven%E2%80%99t%20ever%20measured%20any%20of%20it!%20It%E2%80%99s%20more%20of%20a%20method%20where%20you%20use%20as%20much%20of%20whatever%20you%20need%20as%20you%20go%20along.%20Try%20it%20once%20and%20you%E2%80%99ll%20get%20it.%3C/p%3E%3Cp%3ECubed%20steak%20is%20simply%20round%20steak%20that%20the%20butcher%20has%20run%20through%20some%20sort%20of%20machine%20in%20the%20meat%20market%20that%20makes%20cuts%20all%20across%20it.%20It%20makes%20the%20steak%20really%20tender.%20If%20necessary,%20cut%20your%20steak%20into%20serving%20sized%20pieces.%3C/p%3E%3Cp%3EPut%20about%20%C2%BD%20inch%20of%20oil%20over%20medium-high%20heat%20in%20a%20heavy%20cast%20iron%20skillet.%20It%E2%80%99s%20a%20good%20idea%20to%20use%20a%20high-heat%20oil%20such%20as%20peanut%20oil%20for%20this%20because%20you%20want%20it%20to%20get%20good%20and%20hot.%3C/p%3E%3Cp%3ELiberally%20season%20both%20sides%20of%20the%20cubed%20steak%20with%20the%20seasoning%20salt.%20I%E2%80%99m%20using%20Jane%E2%80%99s%20Crazy%20Mixed-Up%20Salt%20in%20the%20picture,%20but%20you%20can%20use%20Lawry%E2%80%99s%20or%20any%20seasoning%20salt%20that%20you%20like.%20Or%20the%20traditional,%20just%20plain%20salt%20and%20pepper.%20Whatever%20you%20use,%20be%20sure%20to%20really%20use%20it%20liberally.%3C/p%3E%3Cp%3ENow,%20dredge%20the%20steak%20one%20piece%20at%20a%20time%20in%20flour.%20And%20we%20are%20talking%20about%20dredging%20the%20steak,%20not%20dusting%20or%20lightly%20flouring%20%E2%80%93%20dredging.%20%20See%20the%20pan%20at%20the%20top%20left?%20That%E2%80%99s%20an%208%C3%978%20pan%20with%20probably%202%20or%203%20cups%20of%20flour%20in%20it.%20You%20want%20enough%20flour%20that%20you%20can%20really%20bury%20the%20steak%20down%20in%20it%20and%20get%20flour%20all%20in%20and%20around%20that%20steak.%20Massage%20it%20a%20little,%20rub%20it%20around%20and%20get%20it%20really%20coated%20well.%20Lift%20it%20up%20and%20give%20it%20a%20little%20shake,%20but%20not%20much.%20You%20want%20a%20lot%20of%20flour%20sticking%20to%20your%20steak.%3C/p%3E%3Cp%3ECheck%20the%20oil%20to%20make%20sure%20it%E2%80%99s%20ready.%20My%20trick%20for%20that%20is%20to%20put%20the%20end%20of%20a%20wooden%20spoon%20in%20the%20oil.%20If%20bubbles%20start%20coming%20up%20around%20the%20handle,%20it%E2%80%99s%20ready.%20Now,%20carefully%20place%20your%20prepared%20steak%20in%20the%20hot%20oil.%20Cook%20for%203%20to%204%20minutes%20on%20one%20side.%20Don%E2%80%99t%20crowd%20the%20pan.%20If%20you%20put%20too%20much%20in%20the%20pan%20at%20one%20time,%20the%20temperature%20of%20the%20oil%20falls%20and%20then%20you%20wind%20up%20with%20steak%20stuck%20to%20the%20pan%20and%20all%20that%20crispy,%20crunchy%20goodness%20stays%20on%20the%20bottom%20of%20the%20pan%20instead%20of%20on%20the%20steak%20where%20it%20belongs.%20Besides%20this%20cooks%20so%20quickly%20that%20you%20can%20easily%20do%20it%20in%20batches.%3C/p%3E%3Cp%3EAfter%203-4%20minutes,%20check%20for%20adequate%20browning.%20It%20should%20be%20really%20good%20and%20richly%20browned.%20Turn%20to%20the%20second%20side%20to%20cook%20for%20an%20additional%202%20to%203%20minutes.%20Remove%20steak%20to%20a%20paper%20towel%20lined%20plate%20and%20keep%20warm%20until%20serving.%3C/p%3E%3Cp%3EIf%20you%E2%80%99d%20like%20to%20make%20a%20brown%20gravy%20to%20serve%20with%20your%20country%20fried%20steak,%20here%E2%80%99s%20what%20you%20do.%20%20Pour%20out%20all%20but%20about%204%20tablespoons%20of%20the%20cooking%20oil,%20but%20keep%20all%20the%20crispies%20and%20drippings%20in%20the%20pan.%20Put%20the%20pan%20back%20over%20medium%20heat%20and%20sprinkle%20in%20about%204%20to%206%20tablespoons%20of%20flour.%20%20Stir%20and%20cook%20until%20the%20flour%20turns%20a%20golden%20brown.%20Stir%20in%20about%202%20cups%20of%20water,%20bring%20to%20a%20boil,%20reduce%20heat%20and%20cook%20until%20thickened.%20It%20only%20takes%20a%20few%20minutes.%20Taste%20for%20seasoning%20and%20add%20salt%20and%20pepper%20as%20needed.%3C/p%3E%3Cp%3EEnjoy!%3C/p%3E){kind=link}