My mom makes AH-mazing country fried steak. Once, she was hosting a world renowned French chef... and his mother. What do you cook for the man who has become a legend in his own time?
Country Fried Steak- back in the gravy, of course.
As Philippe consumed more red wine, and his mother did not speak a stick of English, he said with every bite, "Angsh, Angsh- 'dis is so f*ucking good." "Angsh, Angsh- do you know? Si-vous! Si-vous! dis is so f*cking good." "My... oh... my... 'dis is...." you get the idea.
Honest to Betsy.
Losing CFSBITG is a little like losing a grandmother. Comforting, warm, wrinkled-y, and freezes well, this is truly one of the best things she makes.
Until now. I might not have any more grandmothers left, but BY GAWD, I've got CFSBITG.
Allow me to present to you gluten-free readers....
4 cube steaks, cut in half and/or thirds
GF flour blend (I used GF Bisquick and then used Pamela's Products. Two thumbs up on PP)
3 tbsp. butter
oil, for frying
2-3 eggs, beaten
in two separate trays, scramble eggs in one & enough GF flour mixture for breading (start with about 2 cups) sprinkled with salt & pepper.
Dredge steaks in eggs, flip and place in flour. Shake tray with flour and flip steak. Shake again.
Allow to rest for about 15 minutes on a cooling rack before frying.
The jury is out on double breading. Some like it, some don't. If you are a fan of double breading, let sit about five minutes, then quickly dip in egg mixture and repeat with flour- shaking the tray.
Slice onions in ribbons and place in a large skillet with the butter. Sprinkle with s/p/garlic powder to taste. Allow to cook until translucent and soft.
Meanwhile, in a much smaller skillet, pour enough oil to come half-way up the steak (1/4 cup depending on the size of the pan). Let the oil get hot & cook steaks 1-2 minutes a side, allowing the flour to get a nice crust. We are NOT looking to cook the meat here. Remove back to the cooling rack (don't worry, these puppies are going to cook more)
Make a roux with your leftover GF flour, and butter in onion skillet. Allow to cook for about five minutes.* Slowly, SLOWLY add chicken broth, whisking constantly. We're looking for about 2 cups here. That being said, we're gravy lovers in this house and more won't be a bad thing. A little roux goes a long way. As a thick gravy starts to be produced, switch to your milk and add about 1/4 cup (SLOWLY). Season with salt and pepper to taste and add more of the liquids to produce the right taste. You want your gravy a little runny.
You did preheat your oven to 200, right?
Place your steak pieces in the gravy skillet, cover tightly and cook in the oven for at least three hours. If the gravy gets too thick (if there is such a beast)- then thin with a little water.
Serve with rice or taters.
*Roux, you ask? A roux is a thickening agent. I've heard it's French, but it is very-very mama's side of the family. Every girl in the family can make a roux with her eyes closed. Google it. That being said, it's some part butter or other fat and some part flour. Get your oil hot/melt butter and start whisking. Sprinkle in your flour and keep whisking. This will make a yellowish paste. KEEP WHISKING. It will start sizzling. KEEP WHISKING. As mama says, "You're cooking the flour, otherwise your dish will taste like flour." So, let your roux cook for about five minutes... whisking constantly.... before moving on to add the liquid.
As you add your liquid, you are going to say to yourself, "This isn't working. She's a moron. Whatever, how can a tablespoon of flour thicken up all this? Seriously, I ought to wri.... well, I'll be damned. Look at that. It's thick."
Trust me. I have not steered ya wrong yet.