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Country Fried Steak with White Gravy (Emeril Lagasse) Recipe

Country Fried Steak with White Gravy (Emeril Lagasse) Recipe

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Country Fried Steak with White Gravy (Emeril Lagasse)

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Ingredients:

Serving

1 (1 3/4 to 2-lb) round steak , cut into 4 equal portions
3 tbsp essence, recipe follows, divided
1/2 lb bacon, diced
1 1/2 cups bleached all-purpose flour
1 large egg
2 1/2 cups milk, divided
1 cup fine dried bread crumbs
vegetable oil, for frying , if needed
1/2 cup minced yellow onions
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

Directions:

Serving suggestion: Cheesy grits, optional
Place the pieces of steak on a plastic wrap covered work surface and cover with another piece of plastic wrap. Pound the meat to a 1/4-inch thickness with a meat mallet. Season both sides of the meat with 1 1/2 teaspoons of the Essence.
Fry the bacon in a large skillet until just crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain, leaving the fat in the pan. Set the pan aside.
Combine the flour with 1 tablespoon of the Essence in a large shallow bowl. Whisk the egg with 1/2 cup of the milk and 1 1/2 teaspoons of the Essence in another bowl. Combine the bread crumbs and the remaining 1 tablespoon Essence in another shallow bowl or baking dish.
Dredge the meat in the seasoned flour, then dip in the egg wash, letting the excess drip off. Dredge the meat in the seasoned bread crumbs, coating each side evenly. Shake off any excess bread crumbs. Reserve the seasoned flour.
Reheat the bacon fat in the skillet over high heat until very hot but not smoking. In batches, without crowding (you may only be able to cook 1 portion at a time), carefully add the meat and fry until golden brown, 3 to 4 minutes on each side, adding a small amount of the vegetable oil, if necessary, for frying. Transfer to paper towels to drain.
Add 3 tablespoons of the reserved seasoned flour to the pan. Cook over medium-high heat, stirring constantly, for about 2 minutes, to make a light roux. Add the onions and cook, stirring often, until softened, about 4 minutes. Whisk in the remaining 2 cups milk, the salt, and pepper and bring to a boil. Reduce the heat to medium-low and simmer until the sauce is thickened and there is no raw flour taste, about 5 minutes. Stir in the bacon.
Serve the steaks with the hot gravy and cheesy grits, if desired.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	916.97 Kcal (3839 kJ)
Calories from fat	313.74 Kcal
		% Daily Value*
Total Fat	34.86g	54%
Cholesterol	211.69mg	71%
Sodium	4587.99mg	191%
Potassium	1500.4mg	32%
Total Carbs	75.74g	25%
Sugars	10.21g	41%
Dietary Fiber	6.65g	27%
Protein	76.25g	153%
Vitamin C	2.1mg	3%
Vitamin A	0.1mg	4%
Iron	11.2mg	62%
Calcium	334.1mg	33%

Amount Per 100 g
Calories	160.84 Kcal (673 kJ)
Calories from fat	55.03 Kcal
		% Daily Value*
Total Fat	6.11g	54%
Cholesterol	37.13mg	71%
Sodium	804.73mg	191%
Potassium	263.17mg	32%
Total Carbs	13.29g	25%
Sugars	1.79g	41%
Dietary Fiber	1.17g	27%
Protein	13.37g	153%
Vitamin C	0.4mg	3%
Iron	2mg	62%
Calcium	58.6mg	33%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.