I’ve always wanted to make chicken fried steak all of my life and finally in my late 40’s I did just that this last winter. And it was an absolute total success it was some of the best chicken fried steak and cream cheese mashed potatoes ever. Of course I went to my go-to lady The Pioneer Woman for help.
It’s amazing how Ree Drummond of the The Food Network walks you through, literally step by step, on how to make her delicious recipes with photos for each step. And the most amazing thing is after every anticipated “difficult” recipe I’ve made afterwards I was gleaming with joy, and said, “I did that and it wasn’t that hard at all!” This was yet another example of that as you only need very tenderized cube steaks, milk, eggs, flour, salt, pepper and canola oil. That’s it! Now you can make the best chicken fried steak and cream cheese mashed potatoes.
I had started to head in the direction of chicken fried steak and gravy when I made the best homeade sausage biscuits and gravy ever here.
I retrieved my old cast iron skillet that I somehow (thank you Internet) brought it back to life from the rust I had nearly killed it with. They are incredibly resilient. I turned on the stove to medium and heated up some canola oil and had a production line of cube steaks, flour and egg wash. Just like she says in the recipe its wet mixture/dry mixture/wet mixture/dry mixture. And the mixture is preseasoned with the salt and pepper and the wet mixture with hot sauce. I love Cholula sauce.
After all of the steaks are cooked you will pour almost all of the oil out except for a bit and add flour and milk, stirring the roux until it becomes a heavenly thick, creamy gravy. And some of the breading will have broken off from steaks and be in the pan. That is a great thing for the gravy! I have mentioned in previous posts that I’m careful not to overseason dishes and especially meats where it’s really unnecessary. But, I agree wholeheartedly when The Pioneer Woman admonishes the reader to not undersalt the gravy. Here is her Chicken Fried Steak recipe.
And for a side dish I made Ree Drummond’s creamy, cream cheese mashed potatoes which are just what that describes. They are the creamiest mashed potatoes ever, very rich, and easy to make as you read here with her Creamy Mashed Potatoes recipe.
I had made sure the cube steaks were extra tenderized after I requested the butcher at the store to do that for me. The aroma of the entire plate of food had been wafting through the entire house. Each bite had an intoxicatingly wonderful, perfectly seasoned crunch on the outside and that super tender meat within. The gravy was so rich and deep with flavor. The mashed potatoes were just that. Perfectly whipped, yet amped up ten fold with butter, half and half and cream cheese. And I had successfully made the best chicken fried steak and cream cheese mashed potatoes.
Do you like chicken fried steak? And what is the best chicken fried steak you’ve ever had?
This is a part of Inside Journey’s blog hop at her Foodie Tuesday link here! Check out it!