This is the epitome of Southern (USA) comfort food. Whilst in America on my “Me, Myself & I” tour, I came across this dish in many places. Some call it country fried chicken but in Texas and some other states, it’s chicken fried steak. Thanks to Ron Thompson of Taos & Dallas for sharing your expertise.
The gravy is a roux and in Louisiana and Texas, rouxs are made with oil. I want to get a bit more flavour in my “gravy” so I’ve used butter and some seasoning instead. Serve with mash potatoes and green beans (I used runner beans).
2 sirloin steaks (approx 200g each), fat trimmed
200 ml milk
20 g butter
1 tbsp flour
1 low sodium stock cube
250 ml milk
1/2 tsp paprika
1/2 tsp dry thyme or 1 tsp fresh
Oil for frying
Coating for steak
4 tbsp plain flour
1 tbsp cornflour or tapioca flour
Generous pinch onion powder
Generous pinch garlic powder
Generous pinch dried oregano
Generous pinch cayenne pepper
Generous pinch salt
In a shallow bowl combine all the coating ingredients and set aside
Place the trimmed steak between two pieces of baking paper and bash with a tenderiser or rolling pin to flatten to approx 5mm. Have the steaks. Pour Milk into a dish in which the steaks will fit, season with salt and pepper.
One at a time, remove each piece of steak from the milk and dredge in flour mixture. Repeat until all steaks are coated. Ser aside
To make the “gravy”, melt butter in a pan, add flour and cook until golden and bubbling, 2 to 3 minutes. Crumble in the stock cube, add paprika and thyme and slowly whisk in milk Bring mixture to a simmer and cook until slightly thickened, 3 to 4 minutes. Taste and adjust seasoning if necessary. Remove from heat.
In a large non stick frying pan over medium heat, pour in enough oil to cover the base. Fry each piece of steak until golden, about 4 minutes per side. Drain on a paper towel-lined plate, and season with salt and pepper while hot. Fry the steaks over a high heat for 2 mins until crisp, then turn and fry for 2 mins more. Drain on a paper towel-lined plate, and season with salt and pepper.
Serve with mash, green beans and the gravy poured all over.
Ingredients
- 2 Sirloin Steaks (approx 200g each) trimmed of all fat
- 200 ml milk
- 20 g butter
- 1 tbsp plain flour
- 1 low sodium chicken stock cube
- 250 ml milk
- 1/2 tsp paprika
- 1/2 tsp dry thyme (or 1 tsp fresh)
- Oil for frying
Coating for steak
- 4 tbsp flour
- 1 tbsp cornflour or tapioca flour
- generous pinch onion powder
- generous pinch garlic powder
- generous pinch dried oregano
- generous pinch cayenne pepper
- generous pinch salt
Instructions
- In a shallow bowl combine all the coating ingredients and set aside
- Place the trimmed steak between two pieces of baking paper and bash with a tenderiser or rolling pin to flatten to approx 5mm. Have the steaks. Pour Milk into a dish in which the steaks will fit, season with salt and pepper.
- One at a time, remove each piece of steak from the milk and dredge in flour mixture. Repeat until all steaks are coated. Ser aside
- To make the "gravy", melt butter in a pan, add flour and cook until golden and bubbling, 2 to 3 minutes. Crumble in the stock cube, add paprika and thyme and slowly whisk in milk Bring mixture to a simmer and cook until slightly thickened, 3 to 4 minutes. Taste and adjust seasoning if necessary. Remove from heat.
- In a large non stick frying pan over medium heat, pour in enough oil to cover the base. Fry each piece of steak until golden, about 4 minutes per side. Drain on a paper towel-lined plate, and season with salt and pepper while hot. Fry the steaks over a high heat for 2 mins until crisp, then turn and fry for 2 mins more. Drain on a paper towel-lined plate, and season with salt and pepper.
- Serve with mash, green beans and the gravy poured all over.