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Chicken Fried Steak

with Mashed Potatoes and Peppered Cream Gravy.

For the Chicken-Fried Steak Ingredients:
4 Omaha Steaks Top Sirloin Steaks
Salt and freshly ground black pepper to taste
1 cup all-purpose flour, or as needed
2 large eggs, beaten
Vegetable oil, for frying

For the Mashed Potatoes Ingredients:
1 ½ pounds russet potatoes, peeled and quartered
3 tablespoons butter
½ cup milk, or as needed
Salt and freshly ground black pepper to taste

For the Peppered Cream Gravy Ingredients:
3 tablespoons all-purpose flour
Salt and freshly ground black pepper to taste
1 ½ cups milk, at room temperature

  1. Place the potatoes in a saucepan of cold salted water and bring to a boil. Reduce the heat and simmer for about 20 minutes, or until just tender. Drain the potatoes and return to the saucepan. Place the pan over low heat and let the potatoes dry for 2 to 3 minutes, shaking constantly. Add the butter and mash with a potato masher until fairly smooth. Stir in enough milk to reach a creamy consistency, season with salt and pepper, and continue to cook until heated through.
  2. While the potatoes are boiling, pat the steaks dry and season with salt and pepper. Sift the flour onto a plate and dredge the steaks in flour. Using the flat side of meat cleaver or rolling pin, pound out the steaks until they are about ¼ to 3/8 inch thick. Dredge again in the flour, shaking off any excess. Dip the steaks into the beaten eggs, and then again in flour, making sure all of the beef is well covered with flour. Pour enough oil into a large skillet to come about ¼ inch up the sides and set over medium-high heat. When the oil is hot, carefully add the steaks with tongs and cook for 3 to 4 minutes on each side, until golden brown. Remove the steaks and keep warm.
  3. To prepare the gravy, pour off all but 2 tablespoons of the oil and remove any burnt drippings from the skillet. Reduce the heat to medium, and add the flour, salt, and pepper. Cook for 2 or 3 minutes, stirring constantly, until the flour is light golden. Slowly whisk in the milk, about ½ cup at a time. Reduce the heat to medium-low, and simmer until the gravy is thick and creamy, stirring constantly, about 7 or 8 minutes. Season again with salt and pepper, if necessary. Serve the gravy over the chicken-fried steaks and mashed potatoes.

Serves: 4

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