Absolutely Positively the Best Chicken
Fried Steak in These Here United States
Cooking is remarkably simple, yet endlessly complicated.
It is as easy as shaking some salt and pepper onto a New York Strip and tossing
it on the grill and as complicated as a 14 step Multi-Grain Health Bread.
So I wanted to get away and give everyone something they could really dig in
to so here goes:
2 teaspoons salt
1 teaspoon paprika
1 teaspoon ground Guajillo chile pepper
1 teaspoon ground arbol chile pepper
1 teaspoon ground New Mexico chile pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon ground cumin
1 pound beef tenderloin or filet (cut into four slices)
1 cup all-purpose flour
1/4 cup milk
2 cup vegetable oil
1/2 cup chopped shallots
1 1/2 cups chicken stock
1 cup heavy cream
2 tablespoons chopped fresh parsley
Combine the seasoning mix thoroughly in a small bowl. Makes about 3 tablespoons.
Place your sliced meat on a flat surface and pound each steak with a meat mallet
or the edge of a saucer (make sure you keep turning the steak as you pound). It
helps loads if you place the meat between sheets of waxed paper. Pound until the
pieces are 1/4-inch in thickness.
Sprinkle 1/2 a teaspoon of seasoning mix on each side of steak. Make sure you
rub it in with your fingers.
Combine 3/4 cup of flour with 1 1/2 teaspoons of the seasoning mix in a shallow
bowl. Whisk the dry ingredients until combined.
Whisk together the egg and the milk in a shallow bowl until frothy and a pale
Heat the vegetable oil in a heavy skillet over high heat until very hot. While
oil is heating, dredge the steaks; one-at-a-time, in the seasoned flour, then let
them soak a minute or two in the egg mixture. Dredge them in the flour (again) pressing
the steaks into the flour to make sure they are coated.
Immediately place the steaks in the hot oil and cook, until browned, about 2-3
minutes. YOU DON'T NEED TO TURN THEM IF THE OIL FULLY COVERS THE TOP OF THE
Remove steaks and place in a preheated 180 degrees F oven.
Pour off all but 1 tablespoon of oil from the skillet, leaving residue juices
from the meat and any brown crust that remained on the bottom of the pan. Return
pan to hot burner and as soon as the remaining oil starts to sizzle, add the shallots
and cook until golden brown, about 3 minutes.
Add all remaining flour to the chicken stock and whisk until fully mixed. Add
any remaining seasoning mix to this stock. Pour this into the shallots and continue
to whisk to make sure there are no lumps.
Add the cream and the parsley and bring to a boil and cook 1 minute . . . always
whisk when you add new ingredients.
Place the steaks from the oven on a white platter and pour the gravy over the
top. Garnish with a couple of sprigs of fresh parsley and two red carnation buds.
All the ground chile peppers I have listed are readily available in most
Latino food sections of major grocery stores. They are sweet spices rather than
Posted by Tim Christensen at Recipe Goldmine May 25, 2001.