But you can cook it like a City Girl! Ha!
My Chef hates making chicken fried steak. He hates cooking it. I, however LOVE the stuff, but I don't like that I have to eat out to get it. So we are going to make it, with the little City Girl twist of using the recipe of one of my idols- Mr. Alton Brown. Alton Brown recently visited Des Moines and sadly, I was unable to go see him, or see him at the many local food hot spots he popped in to. My friends did though, and continue to tease me with pictures of themselves and Alton. I'm so jealous !!
|My good friend Paul and Alton|
But let's get back to chicken fried steak. Living out here in rural Iowa there are lots of places to get a decent chicken fried steak. Almost every small town has a diner or restaurant and the chances are pretty high that you will find that American comfort food staple on the menu. Almost always the steak and mashed potatoes are covered with tons of white gravy. I might be a super fan of chicken fried steak, but I am not a fan of white gravy. This is where Alton Brown's version comes in. After the steaks are cooked the gravy is made in the same pan, but with chicken broth and a LITTLE milk for richness- this unique version is going to make me very happy.
We had to make a few adjustments, however, with the limited resources of our small store. I was not able to get 2 pounds of bottom round so I had to substitute cubed steaks, and got 4 portions. This isn't a huge deal, but it changes the recipe slightly, as Alton dredges, tenderizes, dredges again and continues. My steak is already tenderized. I also will be using turkey broth instead, because, well, I have a ton of it canned from the Thanksgiving Day turkey frame. It will be just as delicious.
Alton Brown's Chicken Fried Steak
2 pounds beef bottom round, trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup all-purpose flour
3 whole eggs, beaten
1/4 cup vegetable oil
2 cups chicken broth
1/2 cup whole milk
1/2 teaspoon fresh thyme leaves
Preheat the oven to 250 degrees.
Cut the meat with the grain into 1/2 inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4 inch thick, Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.
Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into oven. Repeat until all meat is browned.
Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste with salt and pepper if needed. Serve the gravy over the steaks.
NOTE: This recipe is property of Alton Brown and Food Network. You can see Alton's original recipe by clicking HERE.
Ok, so here is the breakdown of how I did it. As I said, I was only able to get steak that has already been through the tenderizer, so after the first dredge I just lightly finger-tapped the flour into the meat, and continuing from there.
I used the cast iron skillet to make this so I got a nice evenly hot oil.
|Funny thing about cast iron on a black glass-top stove- it|
looks like I'm cooking in an invisible skillet.
I asked The Chef to give me a hand in the kitchen, since he makes awesome homemade mashed potatoes, and served good old American green beans on the side. Filling, comforting and without a doubt the BEST version of chicken fried steak I have ever had. With Alton's help I just may master gravy yet!