I couldn’t resist creating another classically Southern dish. I just moved to New York, so comfort food is the perfect remedy for freezing temperatures and a nagging sense of homesickness. It may not be the world’s healthiest dish, but it certainly is delicious in moderation. This recipe is courtesy of my Texas-raised mother (so you know it’s authentic!).
Utensils required: deep-sided skillet, paper towels, two shallow bowls, whisk, tongs, serving dish
Ingredients:
– cube steak
– 1/2 cup flour to bread the steaks; another 1/2 to 1 cup for the gravy
– salt and pepper to season
– 1 egg
– 1/2 cup milk for the milk wash; about 1/2 cup for the gravy
– canola oil; enough to coat the bottom of the pan
Time commitment: 25-30 minutes
Steps (serves 6-8):
1. Crack an egg and pour the 1/2 cup of milk into one of the shallow bowls. Stir the two together thoroughly, and voila! You’ve just created a milk wash. In the other shallow bowl, add the flour, salt and pepper. Use just enough salt and pepper to lightly season the flour, giving it some flavor. (You should see occasional flecks of pepper.)
2. Next, pour enough oil into the large skillet to cover the bottom and place it on the burner. Turn the burner onto its medium setting.
3. Take the cube steaks one at a time. Dredge each steak in the milk wash and then pat it in the flour bowl. Using the tongs, carefully place it in the preheated oil.
4. Fry the steak on each side until it’s golden brown, and repeat this process for the remaining steaks.
5. When all steaks are fried, remove any large crumbs that fell off the steaks as they cooked.
6. Next, add flour slowly to oil until it makes a smooth, batter-like mixture.
7. Now take the whisk and stir the oil/flour mixture to cook it. The mixture should come to a soft simmer and brown slightly, creating a roux. Add a small amount of milk (just a couple tablespoons), and whisk until it thickens. When it is thick add more milk. Keep repeating this process until you have the desired amount of gravy (adding too much milk at a time will take longer for the gravy to thicken).