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September 05, 2005

Chicken Fried Steak With Pepper Gravy And Biscuits

Chicken Fried Steak with Pepper Gravy Biscuits

For the biscuits:
2 tsp. vegetable shortening
2-1/2 cups flour
4 tsp. baking powder
1/1/2 tsp. salt
1/2 tsp. sugar
1-1/4 cups finely grated white cheddar
2 scallions, trimmed and finely sliced
1-3/4 cups heavy cream
2 tbsp. butter, softened
*
For the steak:
1-1/2 cups plus 3 tbsp. flour
Salt
Freshly ground black pepper
3 eggs
1/2 cup heavy cream
2 cups milk
1/2 cup vegetable oil
1/4 cup bacon grease
2 8-oz. pieces trimmed beef top round, pounded to a 1/4" thickness and
cut into sixths
1/2 cup beef stock
1 tbsp. worcestershire sauce
6 dashes Tabasco
1 clove garlic, peeled and minced
1/4 tsp. cayenne

1. For the biscuits: Preheat oven to 350F. Grease a baking sheet with
shortening and set aside. Sift flour, baking powder, salt, and sugar
into a large bowl. Add the cheese, scallions, and cream, stirring until
dough just comes together. Turn the dough out onto a floured surface
and quickly knead 8-10 times. Roll dough out to a 1/2"-thick 6" x 8"
rectangle and, using a 2" round cookie cutter, cut into 12 biscuits.
Put biscuits on prepared baking sheet. Bake until golden brown, turning
baking sheet, if necessary, to brown biscuits evenly, 20-25 minutes.

2. For the steak: Preheat oven to 200F. Put 1-1/2 cups of the flour
into a wide shallow dish. Season flour with 1 tbsp. salt and 1/2 tsp.
black pepper and set aside. Put eggs, cream, and 1/2 cup of the milk
into another wide shallow dish, beat well, and set aside. Heat oil and
bacon grease together in a large cast-iron skillet over medium heat
until hot or about 360F on a candy thermometer. Meanwhile, working with
4 pieces of meat at a time, lightly season both sides with salt and
pepper. Dredge beef in seasoned flour, shaking off excess, then dip
each side into egg mixture, then dredge in flour again, shaking off
excess. Fry meat in the hot fat, turning once, until dark golden brown
on each side, about 2 minutes per side. Transfer to a wire rack set
over a baking sheet and keep warm in oven. Repeat seasoning and cooking
process with remaining meat and flour and egg mixtures, transferring
meat to oven as done.

3. Discard all but 3 tbsp. of the fat from the skillet and heat over
medium heat. Add remaining flour and cook, whisking constantly until
golden, about 2 minutes.
Gradually whisk in stock, remaining milk, worcestershire, Tabasco,
garlic, cayenne, and 1/2 tsp. black pepper. Season to taste with salt;
simmer, stirring until thickened, about 5 minutes.

4. To assemble biscuits, slit them crosswise three-quarters of the way
through. Spread bottom half of each with some butter. Stuff each
biscuit with a piece of steak, spoon on some gravy, and close biscuit.

Makes 1 dozen.

Contributed to our recipe list by Rosemary.
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Posted by Willie Crawford at September 5, 2005 12:28 PM

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