A stop at the Loveless Cafe is a must when visiting Nashville. The temptations on the menu are many, but Kay cannot resist their country-fried steak. This isn't a dish to eat often, but when it is well prepared as it is here, it would be a sin to pass it up.
COUNTRY-FRIED STEAK
COUNTRY-FRIED STEAK
(4 servings)
- 1 TBS granulated garlic
- 1/2 cup all-purpose flour
- 2 TBS salt
- 1 TBS black pepper
- 1/2 to 1 cup vegetable oil
- 4 tenderized steak cutlets or cube steaks
Mix the garlic,flour, salt and black pepper in a plastic bag and shake to combine.Pour it out onto a plate.
Dredge the cube steaks in the flour mixture and set aside.
Heat the oil in a cast-iron skillet over medium heat. Make sure that the oil just barely covers the bottom of the skillet. It is important that the oil is hot but not smoking.
Cook the cutlets in the skillet until browned on both sides, about 5 minutes per side. You may need to add more oil during the cooking process. Never submerge meat in the oil.
Place the cooked chops on a rack to drain. Serve immediately when all the steaks are cooked.
PAN MILK GRAVY
(makes approximately 2 cups)
This is an essential part of the country-fried steak experience.
- 1/2 cup reserved beef pan drippings and oil
- 1/4 cup all-purpose flour
- 1 cup whole milk plus more for thickening
- 1 tsp salt
- 1/2 teaspoon black pepper
After frying the steak, leave 1/2 cup pan drippings and oil in the skillet . Heat over medium heat and add the flour and stir until well mixed and looks pasty.
Add the whole milk, salt and pepper and bring to a slow boil.
Add more milk until you have the desired consistency. Pour the gravy over the country fried steak and mashed potatoes.
(recipes are from Jane and Michael Stern's Southern Country Cooking from The Loveless Cafe.)
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