This is comfort food at its finest. By using cubed beef (or bucket steak as it is sometimes called), you can feed a family more economically than with other higher priced cuts of steak. I'd put this plate up against many restaurant offerings. With homemade mashed potatoes and creamy gravy, this is a meal anyone would enjoy. Those buttermilk biscuits? They're a must! And those little green peas? Those are Sweet Harold's favorite side for this meal.
For the Chicken Fried Steak:
2 lbs. cubed steak, (if not cut into serving sized pieces, do so)
1 cup self-rising flour
1/2 t. salt
1/2 t. black pepper
1/2 t. onion powder
1/2 t. garlic powder
1 egg, beaten
1/2 cup milk
vegetable oil for frying
Combine flour and seasonings in a shallow plate. In a shallow bowl, combine the beaten egg and milk.
Take a piece of the cubed steak and dredge in the flour mixture. Dip the steak into the egg wash and return to dredge again in the flour mixture. As the steaks are breaded, place on a separate plate.
Add enough vegetable oil to a cast iron skillet for a depth of 1/4 inch. Heat the oil over high heat until a drop of flour sizzles.
Carefully add 3 or 4 pieces of steak to the oil. You'll need to fry in batches. Don't crowd the skillet. Lower the heat to medium-high. Cook until the steaks have browned and carefully turn the steaks to cook the other side.
Repeat until all the steaks are cooked. As they are cooked, place on a baking sheet in a warmed oven while you make the gravy.
For the gravy:
1/4 cup vegetable oil
1/2 cup all-purpose flour
1/4 t. black pepper
1/4 t. salt
2 cups whole milk
1/2 cup water
You can either start with a fresh skillet or use the skillet that you cooked the steaks. You'll need 1/4 cup of oil or 1/4 cup of reserved pan drippings.
Begin by making a roux, combining the oil and flour. Stir constantly until the mixture is smooth. Cook, continuing to stir, until roux looks grainy and color changes slightly from white to barely golden. Remove from heat. Add black pepper and salt and mix well.
Add milk and water to the roux and cook over high heat. Beat with a wire whisk until well blended. Keep whisking until gravy comes to a boil and thickens Add hot water to thin gravy, if needed. Remove from heat to prevent scorching. Gravy should be the consistency of pancake batter. Save any leftover gravy -- it will reheat well, but may need to be thinned with water when reheated.
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