Chicken Fried Steak with Smashed Yukon Golds and Soy-Vidalia Gravy (Ming Tsai) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
1 cup canola oil |
4 (8-ounce) cubed steaks (top or bottom round ends) |
salt and black pepper, to taste |
1 cup all-purpose flour |
1 tablespoon dried thyme |
1 tablespoon dried basil |
chicken fat or vegetable oil for frying |
3 vidalia onions, sliced |
1/2 pound paris mushrooms, prepped and sliced |
1 cup dry red wine |
2 tablespoon naturally brewed soy sauce |
2 cups chicken stock |
1/4 cup chives, chopped for garnish |
8 large yukon potatoes, washed, baked in the oven until a fork comes cleanly off, 350 degrees, about 45 minutes |
Directions:
1. In a large heavy skillet, heat the canola oil on high heat. Season the steaks with salt and pepper. On a plate, mix the flour, thyme, and basil. Dredge the steaks in the flour and fry in canola oil, about 4 to 5 minutes a side, until brown. Set steaks aside to rest and remove all but 3 tablespoons canola oil. Add enough seasoned flour until it becomes thick, like soft clay (roux), and stir with a whisk for 3 to 4 minutes until smooth and cooked through. Remove roux. In the same skillet, add the onions and mushrooms, season and brown well, 8 to 10 minutes. Deglaze with red wine and reduce completely. Add the soy and chicken stock and bring to a boil. Whisk in 1 tablespoon of roux until thick. If not thickened enough, whisk in more roux. Check for flavor.
2. PLATING On a dinner plate, place 2 potatoes down, split open and smother with gravy. Lean 1 steak next to the potatoes and garnish with chives.
3. BEVERAGE Tall neck bottles of Budweiser or Brooklyn Pilsner
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