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Country fried steak

Sometimes called chicken fried steak, this retro dish of breaded and fried steak has roots in the early days of Texas and is a regional favorite.

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    Crispy and covered with sawmill gravy, country fried steak is the perfect foil for mashed potatoes.
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I have been making chicken fried steak for a long, long, time. And as good as it always has been, it has been fine tuned to the nth degree, at least to my tastes. Crispy and covered with sawmill gravy, it is the perfect foil for mashed potatoes.

Just a note about why to season to taste with the salt- Cajun spice is notorious for wild variations in salt. Add the Cajun spice first and see if it still needs any. You can always add more, but you can’t take it out.

Country fried steak
Serves 2 to 3

Recommended: Chicken recipes: Easy, in the oven, or on the grill

2 beef cube steaks, pounded extra if you like (I do!) (about 12-16 ounces beef)
1 large egg
2 tablespoons milk
1-1/4 cups flour
2 teaspoons black pepper
2 teaspoons paprika
1 tablespoon Cajun spice
salt to taste

For the sawmill gravy

1/4 cup butter
1/4 cup flour
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 teaspoon Cajun spice
salt to taste
3 cups whole milk

1. Whisk eggs and stir in milk in a shallow dish big enough to dip the meat.

2. Stir together seasoned flour and place in another shallow dish.

3. Dredge the patties in flour, shake off excess, dip in egg wash, the coat in flour again.

4. Heat oil 1/4 inch deep in a nonstick skillet and pan-fry patties over medium heat until golden and cooked through, then drain.

5. To make gravy, melt butter in a skillet then whisk in the flour and seasonings and whisk over low heat until it is the color of peanut butter.

6. Whisk in cold milk and continue to stir over low heat until mixture boils; boil one minute or until thickened.

7. Serve gravy over chicken fried steak and traditionally with mashed potatoes.

Related posts on A Palatable Pastime: Biscuits and country green beans make good sides.

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

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