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Chicken Fried Steak with Mashed Potatoes

Chicken Fried Steak with Mashed Potatoes

  • Servings: 2
  • Difficulty: easy
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Chicken Fried Steak with Mashed Potatoes
Chicken Fried Steak…. where to start. For many Texans this glorious piece of meat graced our plates at home and even school. In grade school chicken fried steak day was hands down the best thing the cafeteria produced/heated up. As a kid, I shamefully used ketchup over Mom’s gravy but now I like it dry or with a little gravy. In college a buddy kept a rolling list of top 5 chicken fried steaks. He would order it everywhere to see who dared to crack his top five. If you make it to Dallas you should check out Babe’s because they make a pretty nice one. You will even see it on the menu of several mexican food restaurants. If you do, know that they likely are pretty good too.

Chicken Fried Steak is basically as it describes, its like fried chicken but with a thin cut of beef. You take that beef round and beat it with a meat tenderizer until thin and tender, batter it with egg and seasoned flour and fry it up until brown and crispy on the outside. I know to those who are not from the south this seems odd and perhaps even disgusting but we have a lot of beef in TX and it is a cheap way to feed a family. For some reason it is almost always served with mashed potatoes and white or cream gravy. I did forgo the gravy to save a few calories. I mean we are in bathing suit season.

As for the mashed potatoes, I left the skin on because I like it that way. I creamed them with sour cream, cream cheese and a splash of cream. For some bizarre reason I added a few drops of truffle oil to bump it up. As for the cheese I went with Parmesan and a little cheddar for color.

2 to 4 tenderized beef rounds
2 cups of flour (seasoned with salt, cayenne, paprika, pepper)
3 eggs (beaten)
1/2 cup of buttermilk
1 tbs of Tabasco

Mashed potatoes
2 russet potatoes (cubed)
2 tbs cream cheese
2 tbs cream
2 tbs of sour cream
2 tbs of Parmesan
3 tbs of cheddar
3 drops of truffle oil
1 green onion diced.
Kosher Salt and Pepper to taste

1. Took my steaks and put them in a Ziplock bag with buttermilk and Tabasco to further tenderize them. I then took two pie pans and put seasoned flour in one and beat three eggs in the other. When ready to cook I put my cast iron skillet on medium heat with vegetable oil to coat the bottom with about a quarter of an inch.

I took the steaks out and placed plastic wrap on top of them and further tenderized with a spike mallet. Dredged them in flour, then the egg wash and back into the flour and then put them on a wire rack to rest for at least 10 minutes. You oil should be hot by now so carefully put them into the skillet and cook on each side for about 4-5 minutes or until golden brown. Remove and let them rest on paper towels to pick up some of the excess oil. IMG_0217IMG_0231

2. For the potatoes, I boiled them until tender in salted water. Pour into colander and then put them back into the pan. Mash them up and add your cream cheese, cream, and sour cream until you get the texture you want. Then add your cheeses and seasonings. Stir well and taste adjust accordingly. If they are too stiff or dry add either cream or sour cream to loosen them up. IMG_0220IMG_0235IMG_0236IMG_0239IMG_0237IMG_0238