Not because it's the New Year or anything, I'm at it again with trying to live a healthier lifestyle, blah, blah, blah... and this cookbook is filled with Southern meals that have been re-created.
An absolute favorite but quite a gut bomb is chicken fried steak and unofficial State dish of Texas. I can't say no to gravy. I was so excited when I sat down to bookmark recipes to try and saw she had a recipe in the cookbook for this Southern classic.
The best part is that there isn't a single lick of cream in this gravy but it does have that coat-the-back of-the-spoon creaminess.
Make sure to serve with a side of mashed potatoes so you can smother that with this gravy too and green beans cooked in bacon fat.
Chicken-Fried Steak with Cream Gravy
Adapted From: Paula Deen Cuts the Fat
Makes 4 Servings
Stars of the Show:
- 2 egg whites
- 1/2 cup plus 1 tbsp all-purpose flour
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 4 lean cubed round steaks (4 oz each)
- 3 tbsp canola oil
- onion powder, to taste
- 1/2 cup low-sodium chicken broth
- 1/4 cup milk
In a shallow bowl whisk the egg whites with 2 tsp water. In a separate bowl whisk together 1/2 cup of the flour, salt, pepper, garlic and onion powder. Dip the steaks, one at a time, into the egg whites, letting any excess drip off. Then dip the steaks into the flour mixture. Gently shake each steak to remove any excess.
In a large nonstick skillet, heat 2 tbsp oil over medium-high heat. Add the steaks and cook until well browned, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain.
Add the remaining tbsp oil to the skillet. Stir in the remaining 1 tbsp flour and cook for 1 minute. Slowly whisk in the chicken broth and milk. Simmer until the gravy is thick and bubbly about 2 minutes. Season with salt and pepper. Serve the steaks with the gravy over the top.
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