Tuesday, March 12, 2013

Chicken Fried Steak with Mushroom Gravy

One of our family staples is Chicken Fried Steak.
A real Southern dish.

Can't beat it for comfort food, but these days we just don't get to eat it as much as we would like.  Not the healthiest thing to eat.  Since I grew up with this dish I've learned to change it slightly.  Lightening it up, if you will, to reduce the calories, and make it "not so fried".  This eases the conscience some while still feeding the level of comfort obtained from this wonderful dish.

By doing a light pan fry , instead of using all the oil needed for really "fried" food, you get a lighter crust, and definitely cut down the calories.  To cut the calories even more you could use egg whites, or egg substitute for the whole eggs.  Other than that, this steak, using cube steak, is a really lean cut of beef.  This dish which I've added a mushroom gravy to is full of hearty things.  The gravy is a wonderful addition of flavor and meatiness from the mushrooms.  It turns the classic Chicken Fried Steak into another level, more elegant, yet comforting meal!

Since it is technically still winter this dish fits right in.  Not that I wouldn't make this any time of year mind you, but it soooo comforting with mashed potatoes and green beans!  Brings me back to my childhood, which is always a good thing.

Make this meal in 30 minutes or less tonight for your family.  Take a little taste of the South.  It's good!

Chicken Fried Steak with Mushroom Gravy

Serves 4
Time: 30 minutes

2 large eggs
1/3 c flour
1/2 t onion powder
1/2 t salt
1/2 t black pepper
4 beef cube steaks
1/4 c canola oil
2 c mushrooms, quartered
2 1/2 T flour
1 (14 oz) can low sodium beef broth
Heat oil in a large nonstick skillet over medium-high heat.
Add eggs to a pie pan and beat.  Combine 1/3 cup flour, onion powder, salt & pepper to another pie pan.  Mix to combine.  Dredge one steak in flour mixture, then dip in egg mixture, then again in flour mixture.  Add steak to the skillet.  Repeat with remaining steaks.  
Cook steaks about 3-4 minutes on each side or until golden brown. Remove steaks from pan to a paper towel lined plate and cover with foil to keep warm.  Remove all but 2 tablespoons of oil from the pan.

Add quartered mushrooms to the skillet and cook about 3 minutes, stirring often.  Combine 2 1/2 tablespoons of flour and broth, stirring with a whisk. Add broth mixture to the skillet.  Bring to a boil, cooking 1 minute, stirring constantly until thickened.   Spoon over steaks and serve.

1 comment:

  1. I have been thinking about this dish for the longest time......a Yankee gal like me. I am getting some cube steak and making this, with the mashed and beans! xo



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