Chicken- Fried Steak and Perfect Potatoes au Gratin

It was a Pioneer Woman night at our house. Cubed steak is one of the cheaper meats. I love this recipe and it fits nicely with our budget these days.

I will give you the pictures and recipe to PW’s (Pioneer Woman’s) chicken- fried steak, but FIRST let’s talk about her Perfect Potatoes au Gratin!

Holy guacamole people! She did it again. I threw this new recipe (new for us) in our rotation this week because we love potatoes any way we can eat them. As I was making this recipe I was surprised at how fragrant it was. The ingredients are real simple, yet the smell was filling up my kitchen before I put it in the oven. Once it started baking my mouth started drooling.

Here is her recipe the the Perfect Potatoes au Gratin.

What I did differently:

I used 4 red potatoes. I like red better. Second, I sliced mine into really thin slices. I always worry that my potatoes won’t cook all the way through if I don’t.

Stack a few slices a time while quartering, it will save you some time! 

If you have a little helper like I did, let them throw the slices in the bowl. 

Give them a whisk and let them stir the cream sauce.

I decided to season each of the layers with loads of salt and pepper. The directions did not say to do this. I am so glad I did. It was perfect!

One more thing, I tossed the potatoes around in the cream before adding each layer. I wanted to ensure all of the layers were coated with the cream.
Inhale the smell of this scrumptious creation before you put it in the oven. And wait. For an hour. Then shove it in your mouth as soon as you can!
As we are eating, the man asks whose recipe it was. I said, “Who’s do you think it was.” He shakes his head and says, “She cooks so good, we must be kin.” Then he said it was the best potatoes au gratin he had had.

I love it. I kept eating it because of the taste… I made myself sick eating it. I am over that now and am about to warm up some more. 

Chicken- Fried Steak!
Adapted from The Pioneer Woman Cooks cookbook (pages 143-145)

3 pounds cube steak
2 large eggs
1 1/2 cups milk, plus 2 cups for the gravy
3 cups all-purpose flour, plus about 1/3 cup for the gravy
2 teaspoons seasoned salt, such as Lawry’s
3/4 teaspoon paprika
1/4 teaspoon cayenne pepper (more if you can handle it)
1 1/2 teaspoons black pepper
3 teaspoons seasoned salt
1/2 cup canola or vegetable oil for frying

Start by mixing your spices in with the flour.

I don’t measure as you can see, I just throw it in there.

Season your meat with salt and pepper to taste and then dip it into the egg milk mixture. Flip to the other side to coat. Dredge your meat in the flour on both sides. Make sure it is well coated with flour. Dip the meat back in the egg mixture and then back in the flour once more.  Doing so creates a thick crust. 

Go ahead and heat your oil. You can tell it’s hot enough because it will sizzle when you drop a few sprinkles of flour in it. Cook your meat until it is brown on both sides (about 21/2 minutes).

Get on the gravy train!

Drain your oil in another dish and without cleaning your skillet add 1/4 cup grease back to the pan and heat it up. Mix the flour with the grease. It will create a golden brown paste. If the paste is too oily then add more flour until it is paste like. 

When the paste is a golden brown, it is done. Add 2 cups of milk while stirring and mixing the milk with the paste.

Once combined, let the gravy come to a simmer. The longer it simmers, the thicker the gravy will be. If it’s too thick, add more milk. Season with salt and pepper.

*if you made mashed potatoes the gravy is divine with them!!*