Tuesday, June 30, 2009
Re: Minute-steak, cube-steak, chicken-fried steak ... whatever
T'aint nothing I like better for dinner than fried cube-steaks (My Granny Ruby called 'em "minute-steaks"; Hank Hill calls 'em "chicken-fried steaks.") I made me some this evening, and I served 'em with homemade gravy, turnip greens and sliced tomatoes. Here's how I did it:
Joltin' Django's Minute-Steaks
1 1/2 lbs cube steak
2 cups Kentucky Kernel seasoned flour
1/3 cup milk
Pour enough oil into a cast iron skillet to ensure that your steaks will float whilst cooking. (I pour enough oil in the pan to just reach the first joint of my first finger when I stick it in the skillet.) Heat skillet on medium-heat for at least ten minutes.
In a shallow bowl, lightly beat eggs and milk. Pour seasoned flour into another shallow bowl. Meanwhile, cut steaks into two-inch by three-inch portions.
When the oil is sufficiently hot - a small pinch of flour will sizzle when it's ready - dredge two or three steaks in the seasoned flour; dip the steaks in the egg/milk-mixture; and then roll the steaks in the seasoned flour, making sure they're well-coated on each side.
Fry steaks in batches, never over-crowding the skillet, three minutes per side. Remove to drain on paper towels.
If you want gravy:
When the last steak is finished, immediately pour off the oil, reserving about a quarter-cup. Lower heat to medium-low.
Add a quarter-cup of seasoned flour to the skillet and stir vigorously with a wooden spoon. When the oil/flour mixture thickens to a paste, slowly pour in two cups of milk. Stir vigorously to make sure there are no lumps.
Slowly raise heat to medium, and when gravy begins to bubble, immediately remove from heat and add a quarter cup of milk, and lots of black pepper. Stir and let rest for 3-5 minutes before serving.