Question Answers Recipes Reviews Supplies Register
Cooking Baking Ingredients Equipment Techniques Entertaining Holidays Ethnic Nutrition Safety Desserts Drinks History Science Kids

Country-Fried Steak with White Gravy
From Prime Time Emeril, by Emeril Lagasse

This Southern staple can be found in just about any restaurant in every state south of the Mason-Dixon line. It's also called "chicken-fried steak," since the steak is pounded flat, coated in crumbs, then panfried like chicken. For a real blue-plate special, round this out with some mashed potatoes, buttermilk biscuits, and Southern cooked greens.

Ingredients:

One 1-3/4- to 2-pound round steak, cut into 4 equal portions
3 tablespoons Emeril's Original Essence or Creole Seasoning
1/2 pound bacon, chopped
1-1/2 cups bleached all-purpose flour
1 large egg
2-1/2 cups milk
1 cup fine dried bread crumbs
1/2 cup minced yellow onions
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Instructions:

Place the steak on a plastic wrap-covered work surface and cover with another piece of plastic wrap. Pound the meat to a 1/4-inch thickness with a meat mallet. Season both sides of the meat with 1-1/2 teaspoons of the Essence or Creole seasoning.

Fry the bacon in a large skillet until just crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain, leaving the fat in the pan. Set the pan aside.

Combine the flour with 1 tablespoon of the Essence or Creole seasoning in a large shallow bowl. Whisk the egg with 1/2 cup of the milk and 1-1/2 teaspoons of the Essence or Creole seasoning in another bowl. Combine the bread crumbs and the remaining 1 tablespoon Essence in another shallow bowl or baking dish.

Dredge the meat in the seasoned flour, then dip in the egg wash, letting the excess drip off. Dredge the meat in the seasoned bread crumbs, coating each side evenly. Shake off any excess bread crumbs. Reserve the seasoned flour.

Reheat the bacon fat in the skillet over high heat until very hot but not smoking. In batches, without crowding (you may only be able to cook one portion at a time), carefully add the meat and fry until golden brown, 3 to 4 minutes on each side. Transfer to paper towels to drain.

Add 3 tablespoons of the reserved seasoned flour to the pan. Cook over medium-high heat, stirring constantly, for about 2 minutes, to make a light roux. Add the onions and cook, stirring often, until softened, about 4 minutes. Whisk in the remaining 2 cups milk, the salt, and pepper and bring to a boil. Reduce the heat to medium-low and simmer until the sauce is thickened and there is no raw flour taste, about 5 minutes. Stir in the bacon.

Serve the steaks with the hot gravy.

Yield: Makes 4 servings

Submit your question
to Ochef

Related Articles:
What are Flank Steaks and Skirt Steaks?
What is London Broil?
How to Grill a Strip Steak
What is a Boston Broiling Steak
What is a Flat Iron Steak?
Related Recipes:
A Perfectly Fine Ungrilled Steak
Marinated Steak Chipotle
Rib Eye Steaks with Amazing Glaze
Jean Pare's Favorite Marinade
Bourbon Barbecue Sauce
Cooking    Baking    Ingredients    Equipment    Techniques    Entertaining    Holidays    Ethnic    Nutrition    Safety    Desserts    Drinks    History    Science    Kids

Register     2001-2006 FNS LLC    Search    Advertise    Contact Us    Privacy    Site Map    Links