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Chicken Fried Steak

South River Ranch
The name is deceiving! There is no chicken here- just beef raised in St. Andrews, Nova Scotia.
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Ingredients
  

  • 1+1/2 cups whole milk
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 tsp seasoned salt
  • Freshly ground black pepper
  • 3/4 tsp paprika
  • 1/4 tsp cayenne pepper
  • 3 pounds cube steak (tenderized round steak that’s been extra tenderized)
  • Kosher salt
  • 1/2 cup canola or vegetable oil
  • 1 tbsp butter

Gravy

  • 1/3 cup all-purpose flour
  • 3 to 4 cups whole milk
  • 1/2 tsp seasoned salt
  • Freshly ground black pepper
  • Mashed Potatoes for serving

Instructions
 

For the steak

  • Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one, the flour mixed with seasoned salt, 1 ½ teaspoons black pepper, paprika and cayenne in another; and meat in the third. Then have one clean plate at the end to receive the breaded meat.
  • 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 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 breaded meat on a clean plate, and then repeat with the remaining meat.
  • 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.) 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 sheet of foil. Repeat until all of the meat is cooked.
  • After all of 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 ¼ cup of the grease back into the skillet and allow it to heat up.

For the gravy

  • 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 colour.
  • 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.
  • Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole dish.