According to WordPress today is Meals With Mel’s official two-year blogiversary and I think some celebration is in order.
First, I would like to say THANK YOU to all of my readers who over the last two years have encouraged, inspired, and most of all become my friends. Thank you for every single LIKE, Comment, Follow, and, Share. Also I want to say a big THANK YOU to my dear friend who pushed me and inspired me to write a blog in the first place.
Now let’s celebrate with something special 🙂
I’ve never been one who just loves cakes. Instead of making the usual anniversary cake I decided to celebrate with something really worth diving into….
Something I NEVER let myself have, something I’ve been craving for WEEKS, a dish that basically DEFINES Texas cuisine, I’m having a Texas-Sized Chicken Fried Steak Smothered in Creamy Gravy.
In Texas there really is only one rule about a good chicken fried steak and that is it MUST be the size of your entire plate.
What is Chicken Fried Steak? Well, it’s usually a cheap cut of meat that you pound the dickens out of until its thin and beyond tender, dredge it in seasoned flour a couple of times and fry it to perfection. Finally, the crispy fried steak gets covered in a creamy white milk gravy heavily seasoned with cracked black pepper.
Chicken Fried Steak can be described as perfection on a plate.
Texas-Sized Chicken Fried Steak and Creamy Milk Gravy
Makes 3 Texas-Sized Portions (or 4 portions for everyone else)
1-1/4 Pounds Top Sirloin Steak*
1-1/2 Cups Four
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
1/2 Tablespoon Smoked Paprika
1/4 Teaspoon Cayenne Pepper
Salt and Black Pepper to Taste
1/2 Cup Buttermilk
1/2 Cup Texas Beer
Vegetable Oil for Frying
Note: Instead of pounding out and tenderizing the meat myself I asked the local butcher to do it for me this saves on time and clean up.
Remove the steaks from the refrigerator and them come up to room temperature. Meanwhile, prepare the egg mixture and the seasoned flour.
In a large bowl add the flour, spices, and season with salt and pepper then whisk together.
In another large bowl add the beaten eggs, buttermilk, and beer along with a pinch of salt and pepper, and whisk together.
For the beer I used a local brew, Revolver Blood and Honey.
Then season the tenderized steaks on each side with a little salt and pepper.
Next, get the oil ready for frying. Fill a large a large heavy-duty skillet (preferably cast iron skillet) almost half way up the sides with vegetable oil. (The size skillet you use will determine how much oil you will need.)
Heat the oil to around 325 degrees over medium heat. Tip: stick the end of a wooden spoon in the oil and if it immediately sizzles the oil is hot and ready.
Now for the messy part…Sorry no picture here since my fingers were coated in batter 🙂
One steak at a time…
First, dredge the steak in the seasoned flour and shake off any excess.
Second, coat the steak in the egg mixture making sure the steak is completely coated.
Third, back into the seasoned flour for one final coating, and once again shake of the excess.
Now carefully into the hot oil we go. Fry the steak for about 3-4 minutes until deep golden brown around the edges. Then carefully turn the steak over (the hot oil is going to spit and spatter) and fry for another 3 minutes.
Transfer the chicken fried steak to a sheet pan lined with a cooling rack and continue to fry the remains steaks one at a time. The fried steaks can be kept warm in a 200 degree oven.
Now time to make the gravy.
Creamy Milk Gravy
1 Tablespoon Butter
2 Strips of Bacon
2 Tablespoons Flour
2 Cups of Warm Whole Milk
Salt, to taste
Fresh Cracked Black Pepper, to taste
In a large skillet over medium heat add the butter and two strips of bacon.
Cook until the bacon is crisp then remove and reserve for another use we just needed the flavor and fat.
Reduce heat to the lowest setting and stir in the 2 tablespoons of flour.
Cook for about 90 seconds stirring constantly.
Then slowly whisk in the warm whole milk.
Continue to stir with a wooden spoon until thick then season with salt and fresh cracked black pepper to taste.
Finally, find the nearest Texas-Sized Chicken Fried Steak and drown it in the creamy, peppery gravy…
Of course if you are celebrating a couple of candle never hurt 🙂
Now make a wish!!!
** This post will be shared on Fiesta Friday