Chicken Fried Steak, a dish so American, you’d think it came from Germany.
With a milky gravy.
Here’s something to do with those steaks you have no idea what to do with. With the “Gite a la noix” cut, which translated by google is “Cottage has nuts” … now my new favorite nickname for the Gite / Noix cut … you can do one of two things:
1) warm, fry and rest. The flavor is there, but a bit chewy. Perhaps with a nice sauce.
2) Pound the crap out of it – a la Chicken Fried Steak.
At a glance:
- pound flour into beef with salt and pepper
- start some rice
- chop onion
- fry beef in hot duck fat
- while beef rests, gently cook onions
- add flour for gravy
- add milk, make magic gravy
- grab wine and serve
Behold the Cottage Nuts cut:
Pound in the flour.
I’ve pounded then floured many times. This is the first time I’ve pounded the flour in. I highly recommend this method. It serves you well when you fry.
My Ikea countertops can’t handle a pounding, so I use a step stool and a sturdy chopping board.
Pound the flour into the meat.
Salt and pepper after.
Prepare the onions for the milky gravy.
Take a moment to snap a photo of a cute three-year-old.
Fry those babies hot hot. Get the pan hot before the steak goes in. Otherwise, it will get all melty man.
After the steak has been fried, dump out most of the fat. Add a lump of butter and add the onions.
When the onions go all soft, add some flour to make a roux. Then add a cup and a bit of milk.
Stir and thicken.
Serve in strips or cubes or whole. Just don’t forget the gravy!