Country Fried Steak and Herbed Mashed Potatoes


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Recipe and illustrated instructions for country fried steak and herb mashed potatoes. Brought to you by

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Country Fried Steak and Herbed Mashed Potatoes

  1. 1. Country Fried Steak & White GravyNothing says good down home country cooking like a country fried steak. They arecrispy, delicious and great served with a side of eggs and biscuits and gravy forbreakfast. If breakfast isn’t your thing, try making a country fried steak sandwichfor lunch. Just use Texas toast, a little mayo, lettuce and tomato.This menu and recipes will include herbed mashed potatoes and gravy.When shopping for cube steaks, look for thin steaks as they are typically moretender and take less time to cook than the thicker versions.While some people like the steaks seasoned with just salt and pepper, you caneasily add any spices you want. If you like your meat with a kick, try adding 1Tbsp. of Tabasco sauce to the egg wash. Other seasonings that go well with thisdish are garlic, chives, parsley, thyme any type of dry steak seasoning mix. You canalso use buttermilk instead of regular milk if you prefer. Brought to you by
  2. 2. Ingredients:4 Cube SteaksSalt & Black Pepper1 ¼ cup all-purpose flour plus 2 Tbs for gravy2 ½ cup whole milk2 lg eggsCanola oil Brought to you by
  3. 3. Instructions:Assemble all of your ingredients. Set the oven at a low temperature to keep steakwarm while making gravy.Add enough canola oil to cover the bottom of a heavy skillet and bring to mediumhigh heat.Season the cube steak with salt and pepper. Whisk together the eggs and ½ cup ofmilk in a shallow bowl.Put the flour into another shallow bowl or on a plate. Add some salt and pepper.Working with one steak at a time, flour the steak on both sides.Remove and dip into the egg mixture. Shake off the excess egg and return to flour.Shake off the excess egg and return to flour. Brought to you by
  4. 4. Fry steaks until golden brown; about 1 ½ minutes per side. Fry a little longer if thesteaks are extra thick. Transfer to a baking sheet and place in warmed oven tohold. Brought to you by
  5. 5. Gravy Instructions:Wipe out the skillet if necessary and add 2 Tbs oil and heat to medium.Whisk in 2 Tbs. flour and stir to blend. Sprinkle with salt and pepper.Keep stirring until flour browns.Add milk and keep stirring until gravy thickens. Brought to you by
  6. 6. Pour into a bowl or a gravy boat.See next page for Butter and Herb Potatoes recipe. Brought to you by
  7. 7. Butter & Herb Potatoes Whether serving as is or with gravy, butter and herb mashed potatoesmake a great side dish. We’ve chosen to use minced chives in this dish, butif you have a favorite herb, you can easily substitute it. You might try substituting the regular milk with buttermilk, sour cream orwhipping cream. Other herbs to try include garlic, parsley, chives, oreganoand thyme. Kids might like a sprinkling of shredded cheddar cheese on top. Brought to you by
  8. 8. Ingredients:3 pounds potatoes½ cup unsalted butter½ cup milk3 tbsp. minced chivesSalt and pepper to tasteBrought to you by
  9. 9. Instructions: Peel the potatoes, cut into chunks and place them in a large saucepan.Add enough water to cover the potatoes. Cover the pan and bring to a boil over medium heat. Continue boilinguntil potatoes are tender when pierced with a fork, about 15-20 minutes. Drain well, return the potatoes to the pan and stir over medium-low heatto evaporate the excess moisture. Mash the potatoes using a potato masher, ricer or electric mixer on lowspeed. Add the butter and milk. Brought to you by
  10. 10. Mix in the chives and season to taste with salt and pepper. Transfer to awarmed serving bowl and serve. Brought to you by