Alright, y’all, let’s get down to business and talk about makin’ some real good chicken fried steak, Texas style. I ain’t no fancy chef or nothin’, but I know how to cook up a mess of food that’ll stick to your ribs and make your taste buds sing.
First off, you gotta get yourself some good meat. I like to use round steak, but you can use whatever’s on sale. Just make sure it ain’t too thin, you want somethin’ with a little heft to it. Pound that meat out a bit, not too much, just enough to tenderize it some. You don’t want to turn it into mush.
- Get yourself about a pound of round steak.
- Whack it with a meat mallet until it’s about a quarter-inch thick.
- Don’t beat it to death, just give it a good tenderizin’.
Now, for the secret to a crispy batter, you gotta have the right stuff. I use flour, salt, pepper, and a little bit of somethin’ special – a pinch of sugar. Yep, you heard me right, sugar. Don’t use too much, just a pinch. It helps the batter brown up real nice and gives it a little somethin’ extra. Some folks like to add a bit of paprika or garlic powder too, you can do that if you want.
Here’s how I make my batter:
Take about a cup of flour, a big ol’ spoonful of salt, a good shake of pepper, and that pinch of sugar I was tellin’ you about. Mix it all up in a bowl. Then, in another bowl, whisk up a couple of eggs and a splash of milk. That’s your egg wash. You dip the meat in the flour, then the egg, then the flour again. Make sure it’s all coated good.
Fryin’ time! Get yourself a big ol’ skillet and pour in some oil. Don’t skimp on the oil, you want enough so the steak can float a little bit. Heat that oil up real good, but don’t burn it. Medium-high heat is about right. When the oil’s hot, carefully drop in your steak. Don’t overcrowd the pan, fry ’em one or two at a time.
Fry that steak for about three to four minutes on each side, until it’s golden brown and crispy. When it’s done, take it out and put it on a plate lined with paper towels to drain off the extra grease. Keep it warm while you make the gravy, that’s important!
Now, for the gravy. This is where the magic happens. Pour off most of the grease from the skillet, but leave a little bit in there. About two or three tablespoons is good. Sprinkle in about a quarter cup of flour and stir it up real good, cookin’ it for a minute or two to get rid of that raw flour taste. Then, slowly pour in about two cups of milk, stirrin’ all the time so it don’t get lumpy. Keep stirrin’ until the gravy thickens up. Add a good pinch of salt and pepper, and a little bit more if it needs it. Some folks like to add a bit of chicken broth for extra flavor. You can do that too, if you want. If you like your gravy creamy, stir in a spoonful of sour cream or heavy cream.
Here’s the gravy part again, step by step:
- Pour off most of the grease, leave about 2-3 tablespoons in the skillet.
- Stir in ¼ cup of flour, cook for a minute or two.
- Slowly pour in 2 cups of milk, stir until it thickens.
- Add salt and pepper to taste.
Alright, now it’s time to eat! Put that crispy fried steak on a plate and pour that creamy gravy all over it. Serve it up with some mashed potatoes, green beans, and a big ol’ biscuit. That’s what I call a good meal. And don’t forget a big glass of sweet tea to wash it all down!
Now, some folks like to add all sorts of fancy spices and herbs to their chicken fried steak, but I like to keep it simple. Just good ol’ salt, pepper, and a little bit of sugar in the batter. And don’t forget, the key to a good chicken fried steak is to get that batter crispy and that gravy creamy. If you do that, you’ll have a meal that’ll make you want to slap yo’ mama, it’s that good. But seriously, don’t slap yo’ mama.
This recipe ain’t hard, even a city slicker can do it. Just follow my instructions and you’ll be eatin’ like a king or queen or whatever you want to be. And remember, don’t be afraid to experiment a little. Add a little more of this, a little less of that, until you get it just the way you like it. That’s the beauty of cookin’, it ain’t an exact science, it’s an art. So get in that kitchen and start cookin’! You’ll be glad you did.
One last thing, don’t forget to clean up your mess. Nobody likes a messy kitchen. Wash them dishes, wipe down the counters, and sweep the floor. Then you can sit down and enjoy your hard work. And that, my friends, is how you make a real good chicken fried steak, Texas style.
Post Comment