Chicken Fried Steak Bites!

Okay, so like, did everyone know as a kid that chicken fried steak was actually steak and NOT chicken? I know I know it is in the name, Krystal but it tricked me every time! I would get so excited thinking we were having fried chicken to only be served this chewy fried steak. UGH.  I never really liked red meat as a kid and even now as an adult I rarely eat it. I tend to stick with fish, chicken, and 3-4 nights a week vegetarian. I am not a big red meat eater and when I am it has to be done right, and so I generally leave it up to the expert: 2nd dad. I can make chicken fried steak though, right? Yes! I made these a little differently by cutting the cube steak into pieces rather than “steaks” and making bites to dip in black pepper gravy. Baby, these were good. I am now a fan of chicken fried STEAK.

I found that chicken fried steak (CFS) is all about the gravy. Gravy is life. Gravy runs through these veins. I served these with mashed potatoes, because what else? These would be an excellent appetizer for a party.

Ingredients

2lbs Cube Steak (I cut mine into pieces) Cube steak is generally just top round that has been tenderized
2 eggs
1 1/4 Cup Flour (can substitute almond or coconut here) – reserve 3TBSP for gravy
S&P
Garlic Powder
Fresh Cracked Black Pepper
25-30 Saltine Crackers
1/4 Cup Panko
Vegetable oil for frying
1 1/2 Cups Whole Milk (coconut milk can be substituted)
1/2 Cup Beef Stock
3 TBSP Kerrygold Butter

How To

Set up your batter section while your oil is heating up for frying. As always with 99% of fried foods you COULD bake these by getting some color on them and then placing in the oven, but we are going authentic today. Beat your eggs in a bowl. In a separate bowl add the crushed saltines, garlic powder, pepper, panko, and flour. I do not add salt to this because the saltines have salt.

Cut the cube steak into strips. Place strips into eggs, then into the dry batter, and then into the fryer! Since these are strips and not full steaks they only take 4-5 minutes a piece in the oil. Place them on a paper towel once out of the oil to get rid of excess oil. Taste one to see if they have enough salt for your liking.

Now, the most important part – the gravy. Country gravy. I always make gravy with pan drippings but it isn’t possible with chicken fried steak since you know….you fry it. We will pass on using oil in our gravy. Melt your butter and make a roux with those 3TBSPs of flour we reserved. Once your roux is cooked add the milk and beef stock. I added the beef stock as a little trick for one you could split the milk/stock ratio and save some calories, and two it adds a beef flavor that the gravy would lack due to the pan drippings situation. Let your gravy thicken and right before serving add a TON of freshly cracked black pepper. Delicious!

I still prefer fried chicken…… but these were bomb! Bring these to your next event and as always if you make this recipe tag us on Instagram or Facebook!

 

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Guinness Irish Stew

I cannot tell you how many times I have tried to get my husband to talk with an accent. I have offered money, electronics, video games, other things slightly inappropriate and yet….I am left married to a man with a dominant Irish background but no accent. He won’t even throw bottles of whiskey at walls when he is angry. Fraud.

Kyle was born on January 20th – this year his birthday is cursed….I will say no more.

Kyle is also not a fan of Guinness. Impostor.

This Friday last we had an Irish themed day of food. Our morning consisted of potato pancakes with runny eggs. Shots of Jameson and orange juice. Then, the grand finale – Irish Lamb Stew.

Lamb is as common in Europe as ground beef is in America, and lamb is far better for you in most cases. I had only eaten lamb once before (lamb chops) and was not impressed, but the entire day was about tradition and so I ordered lamb shoulder chops from our local butcher. I usually deglaze a pan that browned meat for stew with a red wine, but in place I substituted Guinness. I won’t lie – this was genius. Get it? Guinness is dark, nutty, chocolate and strong – you either love it or hate it. I am a fan and it really added layers and layers of depth to this stew. The beer is not optional it is mandatory….seriously. Just buy a case. I personally think the lamb is a necessity as well, but I don’t know how many people I could convince to give up their precious cow.

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Ingredients

2 1/2lb Lamb shoulder chops
1 Bottle of Guinness
1 Yellow onion roughly chopped
6 Large carrots roughly chopped
3 Gloves of garlic minced
6 Stalks of celery roughly chopped
6 Yukon gold potatoes cut into quarters
6 Cups of good quality beef stock
4 Tablespoons Kerrygold butter

Get down to Business

Get out a cast iron skillet, if you do not own one go out and buy one, and thank me later. On high heat melt your butter and place the chops in the skillet. You want a nice browning to occur on your chops.
While your chunks of meat are browning roughly chop your vegetables and throw them in either a Crockpot or a large soup pan. Pour the stock over all the veggies and place on low-medium heat.
Once you have a nice caramel color on your lamb pieces throw them in the soup pan. Now, with little pieces of lamb like this some might argue it is not necessary to brown your meat beforehand as they are going to simmer away in juices for hours. I don’t brown my meat before hand to seal in moisture -I do not believe in that. I do believe it adds a layer of color and makes for not only a better looking finished product but browning adds a layer of texture as well. So, I brown, and with browning comes deglazing.
Deglazing is a process in which liquid is used to get all the sediments left on the bottom of the pan incorporated into a sauce or gravy. Flavor overload is at the bottom of your pan and you never want to waste that. I used half a bottle of Guinness to deglaze, and drank the rest. Add a few more pats of butter, simmer for a few minutes and add to your soup pan. Done.

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My stew stewed away for about 6 hours. I salt and pepper when I am ready to serve as in the beginning stages every ingredient is just starting to break down, and so I prefer to wait. You do you.

This was a dish that was so easy it is hard to believe it developed such complex flavors. Easy St. Patty’s day dinner, rainy day, or how to use that bottle or two of Guinness in your house.