I was chatting with a friend on the phone the other day and when I told her what I was making for dinner she responded with disgust in her voice and said; "really, you eat that insert expletive here for dinner? (Like she doesn't know me!) Ha! She is just jealous since she is on a 'NO CARB' diet. I mean really, who doesn't love a little comfort food in the midst of winter (Texas winter = 75 degrees F, but whatev's!) AND what is up with a no carb diet?
What you need:
What you need:
1 package of cubed steak Salt Pepper | 
Two shallow bowls | 
Eggs Flour | 
Vegetable oil |
This recipe was passed down from my mother, so I don't have exact measurements, but it is SO simple one does not need exact measurements.
Remove cubed steak from package - place on cutting board - take a piece of plastic wrap and lay over cubed steak (this is to avoid cubed steak splatter on your clothes and counter) - with a meat mallet beat the meat (yes, I really said that!) until it is about 1/4 of an inch thick. Season both sides of meat generously with salt and pepper. Dredge the meat on both sides with flour (this helps the egg stick to the meat), then dip egg, coating completely, then back in the flour. (I only do this process one time, but if you like a THICK coating on your CFS, dip in egg and flour again.)
Check out picture 4 - this is how much vegetable oil you need in your pan. Just enough to coat the bottom side of the meat - heat over medium high heat. Cook each piece of meat on both sides until golden brown, approximately 4 minutes per side.
White Gravy
2 TBL vegetable oil
3 TBL flour
1-3 cups milk
salt
pepper
I know some of you are scared of gravy - I get it, but you don't need to be. Once you get the hang of it is SUPER EASY! Now again, my measurements are not exact so you may need to play with this a little.
In a 12 inch skillet use 2 tablespoons of the vegetable oil you just cooked the Chicken Fried Steak in (cooking over medium-high heat). Whisk in 3 tablespoons of the flour, making sure to whisk out any lumps. Add the milk starting with 1 a cup , whisking continuity - gravy will thicken - if it is too thick add more milk a little at a time until it is the consistency you want. Season to taste with salt and pepper. Serve the gravy over the steaks.
Mashed Potatoes
Remove cubed steak from package - place on cutting board - take a piece of plastic wrap and lay over cubed steak (this is to avoid cubed steak splatter on your clothes and counter) - with a meat mallet beat the meat (yes, I really said that!) until it is about 1/4 of an inch thick. Season both sides of meat generously with salt and pepper. Dredge the meat on both sides with flour (this helps the egg stick to the meat), then dip egg, coating completely, then back in the flour. (I only do this process one time, but if you like a THICK coating on your CFS, dip in egg and flour again.)
Check out picture 4 - this is how much vegetable oil you need in your pan. Just enough to coat the bottom side of the meat - heat over medium high heat. Cook each piece of meat on both sides until golden brown, approximately 4 minutes per side.
White Gravy
2 TBL vegetable oil
3 TBL flour
1-3 cups milk
salt
pepper
I know some of you are scared of gravy - I get it, but you don't need to be. Once you get the hang of it is SUPER EASY! Now again, my measurements are not exact so you may need to play with this a little.
In a 12 inch skillet use 2 tablespoons of the vegetable oil you just cooked the Chicken Fried Steak in (cooking over medium-high heat). Whisk in 3 tablespoons of the flour, making sure to whisk out any lumps. Add the milk starting with 1 a cup , whisking continuity - gravy will thicken - if it is too thick add more milk a little at a time until it is the consistency you want. Season to taste with salt and pepper. Serve the gravy over the steaks.
Mashed Potatoes
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Every single time I make mashed potatoes for guest they ask for my recipe. I am almost embarrassed to give it to them as there is NOTHING special about my mashed potatoes. I make a very basic and simple mashed potatoes with LOTS of butter! I use 8 potatoes when I make them, but feel free to cut this recipe half.
8 russet potatoes peeled and cubed
3/4 cups of REAL BUTTER - don't skimp and use margarine (don't tell, but sometimes I use even MORE butter than 3/4 of a cup!)
1-2 cups of milk
Salt and pepper to taste
Place potatoes in large pot and cover with water. Cover and bring to a boil for 25-30 minutes or until VERY TENDER.
When done drain from water - place in large mixing bowl with 3/4 butter and 1 cup of milk. Mix the hell out of them, adding more butter and milk as needed. Potatoes should be light and fluffy. Add salt and pepper to taste!
8 russet potatoes peeled and cubed
3/4 cups of REAL BUTTER - don't skimp and use margarine (don't tell, but sometimes I use even MORE butter than 3/4 of a cup!)
1-2 cups of milk
Salt and pepper to taste
Place potatoes in large pot and cover with water. Cover and bring to a boil for 25-30 minutes or until VERY TENDER.
When done drain from water - place in large mixing bowl with 3/4 butter and 1 cup of milk. Mix the hell out of them, adding more butter and milk as needed. Potatoes should be light and fluffy. Add salt and pepper to taste!
Throw a little broccoli on the side to make this 'healthy'! HA!
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