You have to have the rice and gravy, a green veggie and pickled beets. No, you may not skip the pickled beets on this plate. That would be a travesty.

That photo was one of my favorites from this recipe shoot. I have to giggle when I look at it though. It’s so elegant and looks like a high dollar meal right? Maybe like a veal cutlet…or a piccata. Well there’s no capers in there y’all and no veal, no white wine or truffle oil…

This is country fried steak, a true Southern staple. Although I can dress it up on a pretty plate, that’s not really what a plate of country fried steak should look like. That is certainly not how it looked on my mama’s Sunday dinner table. Now this. THIS is what a plate of true Southern country fried steak should look like.

You have to have the rice and gravy, a green veggie and pickled beets. No, you may not skip the pickled beets on this plate. That would be a travesty.

Yes, everything on the plate must touch. No, that is not optional. In some cases it must be, (Warning: OCD folks close your eyes…) all mixed together! I know that sentence alone has caused heart palpitations and a case of the vapors.

The truth is, this is country cookin’ at it’s finest. That is beautiful and Mama would be proud.

Country Fried Steak & Gravy

• 4-6 pieces of beef or venison cubed steak
• 1 1/2 cups buttermilk + 1 1/2 cups for gravy
• 1 cup flour + 3 tbsp for gravy
• 1 cup Panko
• 2 eggs, lightly beaten
• 1/4 cayenne pepper
• 1/2 tsp. garlic powder
• 1/2 tsp. smoked paprika
• 1 cup mushrooms, sliced
• 2 onions, sliced
• salt & pepper to taste
• oil to fry steaks

  

Directions

If time allows, soak steaks overnight in buttermilk. Cube steak tends to be a tough cut of meat, and the buttermilk helps to tenderize. If not, cover meat in buttermilk, cover and refrigerate for an hour.

Remove steaks from buttermilk. Mix all seasonings and spices with flour. Dredge first in flour, then in egg, then in Panko. Fry over medium heat or for a healthier version, bake in a 425 degree oven for 20-25 minutes or until golden and crispy.

In the same skillet, saute your onions and mushrooms, adding more oil if needed. Salt & pepper to taste. When done, remove and set aside.

With 2 tbsp. of oil or renderings remaining in skillet, add 3 tbsp. seasoned flour mixture. whisk into the renderings until it forms a paste. You want a very smooth paste, so continue to whisk as needed about 1 minute. When the paste turns golden, gradually add buttermilk while continuing to whisk. Season with salt & pepper and continue to simmer until thick, about 10 minutes.

Pour gravy over steaks, add mushrooms and onions and serve warm.