Anyway, March was Chris and my turn to host again and I decided to do a Breakfast Theme....or better known as "brinner" (breakfast for dinner!). It was an awesomely delicious smorgasborg of food and I must say that being a breakfast lover, I was in absolute heaven! In our typical Dinner Club style, we made wayyyy too much food and pretty much binge ate. Fruit bruschetta, fruit tart, quiche, gooey breakaway cinnamon rolls, belgian waffle bar, bacon egg and toast cups, and country fried steak....*die*.
My personal contributions for this dinner club consisted of:
- Country Fried Steak
- Belgian Waffle Bar (with homemade Strawberry Topping and Syrup)
- Bacon Egg and Toast Cups
- Mimosas (equal parts of champagne and orange juice)
Pardon the awful picture. Like I said it was a busy day in the kitchen and I think I bit off more than I could chew for this one. To be honest, I'm surprised I got a shot at all! Oh and by the way, this is the reason I had a TON of buttermilk leftover and hence all of the other recipes to use it all up!
Check out our Dinner Club blog for some of the other aforementioned yummies, too!
Country Fried Steak
Prep Time: 20 Min
Cook Time: 20 Min
Ready In: 40 Min
Yields: 4 Servings
For the Steaks
- 4 (1/2 pound each) beef cube steaks
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon black pepper
- 3/4 teaspoon salt
- 1 1/2 cups buttermilk
- 1 egg
- 1 tablespoon hot pepper sauce (e.g. Tabasco™)
- 2 cloves garlic, minced
- 3 cups vegetable shortening for deep frying
- 1/4 cup all-purpose flour
- 4 cups milk
- kosher salt and ground black pepper to taste
- Pound the steaks to about 1/4-inch thickness.
- Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic.
- Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
- Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. If needed, keep steaks warm by placing in a warm oven.
- Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible. Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.