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.
Monday, January 16, 2012
Pork Chops and Scalloped Potatoes
Preheat oven to 350˚.
Peel and slice 2-3 large potatoes - about 1/4" thick.
Slice your boneless pork chops about 1/2" thick. I use ONE of the thick boneless chops you get at Costco, and I slice it into 4 pieces.
Put a layer of the potatoes in the bottom of a 3-quart baking dish (I use Corningware - the one with the glass lid). Sprinkle the potatoes with about a tablespoon of flour, some salt and pepper, and then dot with about a tablespoon of butter (cut in small pieces).
Repeat with another layer of potatoes.
Use the chops for the next layer, and finish with a layer of potatoes - each time sprinkling with flour and dotting with small pieces of butter. You should have 3 layers of potatoes with the chops underneath the top layer.
Pour in about 1/2 cup milk - you should be able to see it down in the layers of potatoes, but it shouldn't be as high as the chops. (How do I know this? Major mess in the oven from overflowing, burning milk!)
Bake, covered, for an hour and a half. I've tried it for an hour, but the potatoes don't get tender.
Peel and slice 2-3 large potatoes - about 1/4" thick.
Slice your boneless pork chops about 1/2" thick. I use ONE of the thick boneless chops you get at Costco, and I slice it into 4 pieces.
Put a layer of the potatoes in the bottom of a 3-quart baking dish (I use Corningware - the one with the glass lid). Sprinkle the potatoes with about a tablespoon of flour, some salt and pepper, and then dot with about a tablespoon of butter (cut in small pieces).
Repeat with another layer of potatoes.
Use the chops for the next layer, and finish with a layer of potatoes - each time sprinkling with flour and dotting with small pieces of butter. You should have 3 layers of potatoes with the chops underneath the top layer.
Pour in about 1/2 cup milk - you should be able to see it down in the layers of potatoes, but it shouldn't be as high as the chops. (How do I know this? Major mess in the oven from overflowing, burning milk!)
Bake, covered, for an hour and a half. I've tried it for an hour, but the potatoes don't get tender.
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