Sunday, March 21, 2010

Chicken Fried Steak

1 pound of cubed steak
Kosher salt
ground black pepper
1/2 cup of flour
2 eggs, beaten
1.5 cups of chicken broth
1/2 cup of milk
1 teaspoon of thyme


1. Season each piece of meat on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Then Dredge the meat in the egg and again in the flour. Repeat with all the pieces of meat. Place the meat onto a plate. 
2. Place enough of the vegetable oil to cover the bottom of a skillet and set over medium-high heat. Once heated, add the meat. Cook each piece on both sides until golden brown, approximately 4 minutes per side.
3. Whisk in 3 tablespoons of the flour.  Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until thickens. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.

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