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Topic: Country Fried Steak YESSSSS!  (Read 1404 times)
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Mandyhello
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« on: March 29, 2011 06:54:24 AM »

This is such a nasty, skanky, heavy, amazing meal Wink  You feel so bad afterward but soooo good Smiley



Serves 4

Ingredients:
4 cube steaks (or 4 small boneless steaks tenderized flat)
1 box of Kentucky Kernel Seasoned flour.  THERE IS NOT A SUBSTITUTE!  This stuff is the bomb and makes the best gravy ever:  http://www.hodgsonmill.com/roi/673/Kentucky-Kernel-Seasoned-Flour/Kentucky-Kernel-Seasoned-Flour-10-oz.-70351-18012.htm
8 Large potatoes (I used Russet and left the skins on)
Butter and Milk for the Mashed potatoes and Gravy
Oil for Frying
Whatever Kitschy side dish you want (I went with corn)

Instructions:

Add about a half an inch of oil to the bottom of a heavy saucepan (I used my Le Creusent dutch oven, cast iron works great too).  Dredge one of the cube steaks in the seasoned flour (make sure you really mash the seasoned flour into the nooks and crannies).  Once the oil is hot, fry the cube steaks one at a time.  After each is done frying and crispy, put them on a cookie sheet in a 400 degree oven to stay hot and crisp.  In the mean time, cut up the potatoes into big chunks and boil them in salted water until they're tender (if you stick them with a knife and they fall off the knife, they're done).  Drain the potatoes, add butter and milk and mash with salt and pepper.  I think I used about 4 tbls of butter and maybe a half a cup of milk.  Don't add too much salt to the potatoes because the gravy is pretty salty. 

Ok the gravy!  Most important part obviously..  Take the leftover oil in the pan and whisk in enough of the seasoned flour that it gets thick and pasty.  I added about a half a cup of flour I think, maybe more.  Just keep whisking in seasoned flour until it gets nice and thick.  VERY SLOWLY start to whisk in milk..  it'll get really thick, keep adding more milk until it's a thick gravy.  Make sure it boils a little so you know it's as thick as it'll get.  You're aiming for a pretty thick gravy.  If it's a little lumpy just keep whisking, it'll work out..

Now assemble!  Basically cover everything but the kitschy side dish in gravy Wink  Add ironic parsley if you have it and inhale Cheesy 
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TroubleT
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No try, just do.
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« Reply #1 on: March 29, 2011 05:43:45 PM »

Man, I miss the days that I could eat Country Fried Steak! Sad

Here in GA, everything is country fried, er...I mean...Chicken Fried which is the same thing. You can Chicken Fried Steak, Chicken Fried Bacon and even Chicken Fried Chicken! lol
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kfrancisohara
« Reply #2 on: March 29, 2011 05:50:18 PM »

Mmmm, now I'm hungry. I've always loved simple dishes that have a big impact (and not just on my waistline!). 
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jsinclair
« Reply #3 on: May 22, 2011 03:13:37 PM »

Oh, I LOVE country fried steak. Yum. I make it way too often. I like to make fried green beans (pan fried with bacon and garlic, not breaded and deep fried) and buttermilk biscuits with mine. I'd be  driving out to get the stuff RIGHT NOW except we had it last Monday.
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mrsflibble
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will work for yarn


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« Reply #4 on: May 28, 2011 02:36:34 AM »

I love country fried steak. I've managed to perfect a dairy free version which is nummy!
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