A summer tradition at our house is country style steak with mashed potatoes and fried okra. Several months ago my California cousin forwarded the following chicken fried steak recipe. It seemed very similar to the country style steak that I make. However, I had never tenderized my steak in a brine. I gave this recipe a try and it had to be the best country style steak I have ever made.
Chicken Fried Steak
2-3 Lbs. of Tenderized Cube Steak ½ inch thick
2 Tbsp. Table salt for Brine
Tenderize meat, place in shallow pan or baking disk, cover with cold water. Add table salt to create a brine solution. Cover and refrigerate for 2 hours or overnight.
2 cups self rising flour 1 tsp. Paprika 1 tsp. garlic powder 1 tsp onion powder, 1 Tbsp. Kosher Salt, 1 tsp. black pepper, 1 scallion (green part only, finely chopped)
Heat 4 inches of oil over medium heat at 350 degrees. (deep skillet)
In a shallow bowl, stir together flour, paprika, garlic and onion powder. One by one lift steaks out of brine and drop into seasoned flour. Coat well, shake off excess, repeat – dipping steaks back into the solution and then flour again.
Drop steaks (two at a time) into hot oil for approximately 10-12 minutes on each side. (until brown and crispy). Remove and rest for 10 minutes.
As I was reading through the recipe, I realized he had not shared his gravy recipe with me. I make country style steak and it is not white gravy but brown gravy. It is my understanding that chicken fried steak has white gravy. I do plan to ask my California cousin for his recipe.
Here is how I make my gravy:
Reserve two tablespoons of drippings from frying the steak and add two tablespoons of flour. Blend together on low heat until it starts to brown. Add two cups of water or chicken broth, blend together and turn the heat up to medium. Let cook for 5 or 10 minutes until thickened. I usually use the two tablespoons of the seasoned flour from breading the steak.
Until I tried this recipe I had never double floured my steak but it made it so crispy on the outside and so tender on the inside. There was so much flavor from the paprika, garlic powder and onion powder. The green onion just gave it that little burst of flavor that made it extra special.
I think the most amazing thing about this is that my friend was sharing his grandmother’s recipe. He lives in California and grew up in the west but the recipe is so similar to the country style recipes I have seen in the South. I think grandmothers of the past had a special network of preparing comforting foods that their grandchildren would remember forever. Sadly, I don’t see that happening with future generations.
I do plan to make fried okra from scratch and that will be a challenge as I have not perfected that task yet. I will let you know what happens.
Have a good weekend and thanks for stopping by.