There’s really only one thing a good Texas boy can do after committing a sin, like adding beans to chili. Seek redemption! This is a Texas classic: chicken fried steak and gravy with mashed potatoes, turnip greens and Texas toast. As you might recall, I used Shiner Bock beer in that chili and although this recipe doesn’t call for beer, Shiner Bock is the common thread that ties these two posts together.
Any decent diner or restaurant in Texas will serve up a good chicken fried steak. One such restaurant, in Shiner, Texas, was noteworthy. My family and I had just finished taking a guided tour through the Spoetzl brewery, where they make Shiner Bock, and we stopped off at local restaurant for lunch. Any time we go back to Texas to visit we look for good smoked beef brisket and chicken fried steak. As it happened, the restaurant served chicken fried steak. My wife opted for what the menu referred to as the “ladies portion”. It was half the cost of the “regular” chicken fried steak. The server came out with a 14 inch oval platter with mashed potatoes and green beans and a monstrous portion of chicken fried steak that was so large that it hung over the sides of the platter. We all had a good laugh. I asked the waitress what the regular chicken fried steak looked like and she pointed to one that was being made for someone else. It was twice the size of the ladies portion. Insane! But that’s Texas for you. We all shared the chicken fried steak, since the portion was large enough to feed a small army. It was superb…one of the best I’ve ever had.
Chicken Fried Steak
I have to say, the chi-fri I made this time around was really good. The cubed steak was tender and the breading had a good crunch and it clung to steak like a champion! I’ve included some photos, along with some recipes, but I have to admit that I stopped snapping pictures along the way. Sometimes it’s best to cherish the simple, beautiful moments in life.
2 lbs cubed beef steaks (1/4” thick):
This can be 4 steaks at ½ lb each or 8 steaks at ¼ lb each
2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp black pepper
1 tsp salt
1 1/2 cups buttermilk
1 Tbs Tabasco sauce
2 cloves garlic, minced
3 cups cooking oil
For the gravy:
1/4 cup flour
4 cups milk
salt and pepper to taste
Set up a 3-stage dredging station: steak, flour and buttermilk.
Place the cubed steaks on a plate.
For the dry dredge, stir together the flour, baking powder, baking soda, pepper, and salt. Place the mixture in a large, shallow bowl.
For the wet dip, add buttermilk, egg, Tabasco sauce, and garlic to a large shallow bowl. Stir to mix.
Dredge each steak in the flour and pat the steaks, to make sure they are completely covered. Shake off excess flour and dip the steaks in the buttermilk mixture and transfer back to the flour for another coating. Shake off excess flour.
Heat the oil in a cast iron skillet to medium/hot (325°). Gently lay the steaks in the hot oil and fry until golden brown, about 3 minutes per side. Do not crowd the skillet. Place the finished steaks on a plate lined with paper towels to drain.
Once all of the steaks are done, drain the oil from the skillet, reserving 1/4 cup of the oil and some of the crunchy bits.
Return the skillet to stove at medium/low heat and add the reserved oil. Whisk the ¼ cup flour into the oil. Scrape the bottom of the pan with a wooden spatula to break the solids and mix into the gravy. Stir in the milk and raise the heat to medium. Whisk the gravy while it simmers and thickens. This should take about 5 minutes. Season the gravy with a little salt and pepper. Pour the finished gravy into a serving bowl and yes, you may lick the spoon!
Turnip greens are simply the leafy green tops and stems of turnips. They are extremely rich in vitamins and minerals. Giving them a quick sauté will remove much of their bitterness. Once cooked, they are similar to cooked spinach in texture and taste. Many people add salt to greens but it’s really not necessary since they are high in sodium.
1 Tbs olive oil
½ cup onion, julienne cut
4 garlic cloves, smashed
1 cup chicken stock (I used ½ cup ham stock and ½ cup water)
1 Tbs sugar
½ tsp Cajun seasoning
2 slices of thin cut bacon
1 bunch of turnip greens
Soak the turnip greens in lots of cold water. Swish the greens around to remove any sand or dirt. Rinse the greens and set aside.
Fry the bacon just long enough to produce a little bacon fat. Don’t overcook the bacon. Remove the bacon and set aside to cool. Leave the bacon fat in the pan.
Add the olive oil, onions and garlic to the pan and sauté over medium heat, in a large skillet. Sauté until the onions are soft.
Chop the bacon into small pieces and add to the skillet
Add the chicken stock, sugar and Cajun seasoning. Stir for minute to dissolve the sugar.
Rough-chop the greens and add them to the hot skillet.
Stir and cook for a minute or two. The greens will wilt quickly. Turn the greens out to a serving bowl.
Serve with hot pepper sauce (green Tabasco peppers in vinegar)
Texas toast means thick, sliced white bread. Yes, white bread; none of that healthy whole-grain stuff! If you want the real Texas chicken fried steak experience you have to do it right! If you’re particularly health-conscious, eat a bunch of salads and fruit during the week after your Chi Fri and you’ll be OK.
10 slices of thick-cut white bread
1/2 cup butter, melted
Garlic salt, about 2 Tbs
Melt the butter in the microwave for about 20 seconds. Butter melts very quickly in a microwave so be careful!
Lay the slices of bread on a work surface, such as a cutting board.
Liberally brush the melted butter on both sides of the bread. Sprinkle garlic salt on one side of each slice.
Grill the bread in a hot skillet. After about one minute, rotate the bread in the skillet to brown the bread evenly. Turn the bread over and grill the other side. Remove and serve warm.