Country Fried Steak & Gravy with Creamed Potatoes

I promised that I would show you how to use some of your leftover “Country Gravy” that you made for your homemade buttermilk biscuits…well, here you go!  You already have the gravy all made up from breakfast this morning…now all you need to do is “doctor it up” a bit with some drippings from your pan and you have the gravy for tonight’s dinner!  How cool is that?  This entire dinner is REAL COMFORT FOOD here in the South.  I hope that you will enjoy it.

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COUNTRY FRIED STEAK

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4 cubed / round steaks

2 cups flour

1 teaspoon seasoning salt

1/2 teaspoon cayenne pepper

1 teaspoon cracked black pepper

1 cup milk

2 large eggs

1/4 cup canola oil for frying

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In a large mixing bowl combine the flour, seasoning salt, cayenne pepper and black pepper…set aside.  In another bowl combine the milk and eggs and whip together.  Take one of your cubed steaks and dredge it into the flour mixture, coating well on both sides…then dip it into the egg mixture, coat on both sides…then dip it BACK into the flour mixture and coat on both sides again.  Place the finished steak on a clean dry plate and repeat with the remaining steaks.  In a large frying pan, heat oil on medium-low.  When the oil is hot, add your steaks to the pan but don’t overcrowd…it only takes about 4 minutes on each side so do them in batches of two.  Brown them until they are golden on both sides…don’t turn the heat up too high or you will burn the crust and the outside will be very dark while the meat will still be undone.  When finished…remove with tongs to a clean dry plate.  DO NOT use the one that you had your raw meat sitting on…use a clean plate please!

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CREAMED POTATOES

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3 pounds red potatoes, peeled and cut in half

water to cover

2 teaspoons salt to water

1/2 stick butter

1/4 cup milk (approximately)

1/2 – 1 teaspoon salt

1/2 teaspoon cracked black pepper

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Boil potatoes in salted water until fork tender…drain water.  Place potatoes in a large mixing bowl and with an electric mixer, whip the softened potatoes.  Once you have them fairly broken up and mixed, add 1/2 stick butter and whip again.  Slowly add milk…only adding as much as you need to get the consistency that you need…THIS AMOUNT WILL VARY WITH EACH BATCH YOU MAKE so don’t add the milk all at once!!!  Add the salt according to your taste…then the pepper.  Serve with your Country Fried Steak and Gravy.

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COUNTRY FRIED GRAVY

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You made your Country Gravy this morning with your fresh buttermilk biscuits, right?  And now you have lots left over, right?  Now you can use it…you just need to “doctor it up” a bit.  See all of those brown crumbs of flour in the bottom of the pan that you used to cook your steaks?  Spoon out several Tablespoons of those brown crumbs (drain off as much oil as you can) and mix it into your breakfast gravy.  Your “white gravy” from breakfast will now turn a yummy golden brown and take on a whole new taste!  Serve it over your steaks and creamed potatoes.

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Bone Appetit!

 

 

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