Beef
Chicken Fried Steak
Sunday, September 02, 2012
Chicken Fried Steak
Chicken Fried Steak
for the freezer
Note: this can be adapted to boneless, skinless chicken breasts or pork chops, too. To make additional meals, just multiply the ingredients by the number of additional meals you'd like to make.
Cooking Day
1 cube steak for each person (my meals are all for 2 people, so I'll use two)
1 egg
1/4 cup milk
1 cup flour
1/2 t salt
1/4 t pepper
1/2 t paprika
Set up two shallow bowls. In one, put eggs and milk, and mix with a fork or whisk. In the other, combine the flour, salt, pepper, and paprika. Dredge a cube steak in the flour, then dip in the egg mixture to coat. Dredge again in the flour. Wrap individually in plastic wrap and place in freezer bags. Reserve about 1/4 cup of the flour in a small bag and add to the freezer bag with the steaks.
Serving Day
To cook: Thaw cube steaks in refrigerator. Fry in hot oil until browned. Set aside and keep warm. Drain off all but about 2 tablespoons of the oil. Add the reserved flour, and stir while continuing to heat over medium heat. When flour/oil mixture is lightly browned, add 1 to 1 1/2 cups of milk, using a flat whisk to combine. Continue to cook and stir until gravy is thickened. Season to taste with additional salt and pepper, if desired. Serve with steaks and mashed potatoes.
for the freezer
Note: this can be adapted to boneless, skinless chicken breasts or pork chops, too. To make additional meals, just multiply the ingredients by the number of additional meals you'd like to make.
Cooking Day
1 cube steak for each person (my meals are all for 2 people, so I'll use two)
1 egg
1/4 cup milk
1 cup flour
1/2 t salt
1/4 t pepper
1/2 t paprika
Set up two shallow bowls. In one, put eggs and milk, and mix with a fork or whisk. In the other, combine the flour, salt, pepper, and paprika. Dredge a cube steak in the flour, then dip in the egg mixture to coat. Dredge again in the flour. Wrap individually in plastic wrap and place in freezer bags. Reserve about 1/4 cup of the flour in a small bag and add to the freezer bag with the steaks.
Serving Day
To cook: Thaw cube steaks in refrigerator. Fry in hot oil until browned. Set aside and keep warm. Drain off all but about 2 tablespoons of the oil. Add the reserved flour, and stir while continuing to heat over medium heat. When flour/oil mixture is lightly browned, add 1 to 1 1/2 cups of milk, using a flat whisk to combine. Continue to cook and stir until gravy is thickened. Season to taste with additional salt and pepper, if desired. Serve with steaks and mashed potatoes.
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