Cookbook Mania! You’re Cookin’ it Country–Loretta’s Chicken Fried Steak and Gravy

by Sarah on May 17, 2010

Yeah, that’s right. I’ve got Loretta Lynn’s cookbook. How could I resist her smiling face and long luxurious hair, beckoning me from the shelf at J. Crawford’s Bookstore?  Besides, I’ve always wanted to “cook it country”, so why not learn from a country music legend?

Now, I learned to make chicken-fried steak from my Uncle Woody when I was a teenager.  This recipe is different, but also quite good.  The crust is thick and crunchy!

First, set up your breading station.  One dish with evaporated milk and eggs, and another with the flour.  I seasoned the flour with Colman’s dry mustard, Lawry’s seasoned salt and some cayenne.  Loretta doesn’t.  You can do it however you wish.

Melt shortening in a cast iron pan.  Loretta specifies using a cast iron skillet here.

First dip the cube steaks into the milk mixture.

Both sides!  Sorry these pictures are so crappy.

Then dip them into the flour, making sure they are coated on both sides.  Knock off the excess.

Fry them, two at a time, until they are golden brown on each side.  Loretta tells you to add salt and pepper to taste when they are done.

Man, this picture is terrible.  Add a bit of the seasoned flour to the drippings in the pan, letting cook for a couple of minutes to cook the flour.  Add the ‘sweet’ milk and stir until the gravy thickens.

Pour the gravy over the steaks and serve with mashed potatoes.

Garnish with some sliced green onions or chives.

Dig in, what are you waiting for?

*From Loretta Lynn’s ‘You’re Cooking it Country*

Loretta’s Chicken Fried Steak and Gravy

Ingredients

  • FOR STEAK:
  • 1 16-oz. can evaporated milk
  • 1 egg
  • 2 lbs. minute or cube steak
  • 1 cup all-purpose flour
  • 1 Tbsp shortening
  • salt and pepper to taste
  • (1 Tbsp Colman's dry mustard, 1 tsp Lawry's seasoned salt, 1/2 tsp cayenne pepper--optional)
  • FOR GRAVY:
  • 2/3 cup steak drippings
  • 1-1/2 Tbsp flour (or seasoned flour, if you prefer)
  • 1 cup 'sweet' milk

Instructions

  • In a medium-size bowl mix the evaporated milk and egg together. Dip the steaks one at a time in the egg mixture and then in the flour (or seasoned flour, if you prefer). Melt the shortening in an iron skillet or frying pan over medium heat. Fry the steaks until each side is golden brown. Add salt and pepper to taste. Remove the steaks from the skillet, reserving 2/3 cup of drippings.
  • For the gravy, mix the reserved drippings with the flour in a small saucepan (it's easier to use the same skillet you used for the steaks--the gravy will taste better, too). Simmer over medium heat. Add the sweet milk and stir until the gravy thickens. Pour over the steak and serve with mashed potatoes.
  • Loretta says "You can't go wrong"!
http://www.undercovercaterer.com/2010/05/loretta-lynns-chicken-fried-steak-recipe/


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