Chicken Fried Steak with Roasted New Dutch Potatoes

Tonight’s recipe is an adaptation from one of my childhood memories. I used to watch Nathalie Dupree when I was a kid and enjoyed watching her. Many, many years later I would have the opportunity to meet one of my childhood tv chefs. Nathalie taught a class for me at Sur La Table and she was as charming in person as she is on the air.

INGREDIENTS

2 c flour
1 ts salt
Freshly ground black pepper
2 large cubed steaks
2 TB cream
1/2 c vegetable oil

1/2 c cream
2 c chicken broth
1 dash of Tabasco

PREPARATION

Mix 2/3 cup of the flour, the salt, and pepper together.

Beat eggs together with the cream.

Heat the oil in a heavy cast iron skillet over moderately high heat. Reserve 3 tablespoons of the flour. Dredge the steaks in the remainder of the flour, dip in the egg mixture, and then back into the flour. Shake off excess, let sit for 5 minutes before cooking.

Place the steaks in the hot oil and brown well. Turn and brown other side. Reduce heat to medium, cover the skillet, and cook for 5-7 minutes, turning occasionally, until the steaks are cooked through and tender. Chicken fried steak should be well done, but not dry.

Remove the steaks from the skillet and drain. Keep warm.

Add the onion slices to the pan and saute quickly. Pour off all but 3 tablespoons of the fat in the skillet and stir in the 3 tablespoons reserved flour. Stir to incorporate any particles on the bottom of the pan and! ! cook for 1 to 2 minutes. Stir in the cream, then the chicken broth. Season the gravy and dont forget the dash of hot sauce. Top with the gravy.

Serve with potatoes. I opted for roasted potatoes instead of mashed. I had enough mashed potatoes over the Thanksgiving holiday.

The roasted potatoes was sooo simple. I used New Dutch potatoes. Cut them into similar sized pieces. Drizzle some olive oil on them. Salt and Pepper along with thyme and fresh rosemary. Toss and place on a baking sheet. Cook until just browned on the edges, 400 degrees.