Gluten Free Living – 2017
Mom’s Fried Steak was always one of my favorite meals growing up. Mom used to serve it almost weekly with mashed potatoes, gravy, cole slaw, usually a fruit pie and always some homemade bread. Next to her Fried Chicken, this was the meal I asked for most when I was little.
Mom used to buy a round steak and have it tenderized by the butcher. Then she would cut it into cutlets. After generously salting and peppering the steaks, she would dredge them in flour and then fry in shortening. Then she would make a gravy using Kitchen Bouquet seasoning and potato water leftover from boiling potatoes. Mouthwatering, wonderful, gastronomic delight are words that express how I felt about this meal.
For this recipe I used a gluten free flour and avocado oil to fry the steaks in. But other than that I followed Mom’s way of preparing the steak. This is not really a “Country-Fried Steak” because Mom never made gravy with milk. She also never deep fried steak or chicken. She always made a pan-fried version.
This gravy is never super smooth because I use the pieces of beef that stick to the pan while frying and scrape them into the gravy while making it. However, I would recommend that the hot, mashed potato water be added to the bits in the pan before actually whisking in the flour paste. It does make for a smoother gravy that way. Also, I highly recommend using cast iron skillets. It’s easier to scrape the bits of beef into the gravy with a metal spatula and whisk ingredients together than with plastic or silicone versions.
If you are looking for an old-fashioned way to make Fried Steak – the way your momma or grandma may have decades ago, then give Mom’s Fried Steak a try. I don’t make it very often anymore, but it’s still one of those comfort foods I salivate over when I do!
Mom’s Fried Steak was always one of my favorite meals growing up.
The rich gravy is delicious served over the steaks and mashed potatoes.
Mom’s Fried Steak is comfort food at its best!
Here’s what I did.
I used these ingredients. The mason jar contains pink Himalayan sea salt. Mom used to use Crisco shortening and regular flour. The avocado oil and gluten free flour are my only concessions to trying to make this recipe a little healthier.
Generously sprinkle both sides of the cube steaks with salt and pepper.
Dredge cube steaks in gluten free flour. (Regular all-purpose flour can also be used if you don’t care about gluten intolerance).
Fry steaks in avocado oil and brown on each side. Cover with lid and cook over low heat until steaks are cooked through.
Scrape beef bits off the bottom of the skillet.
I actually did this backwards. It’s better to pour the reserved mashed potato water in now and then slow add the flour mixture.
Combine hot mashed potato water with beef bits and grease in the pan. Whisk to combine. (A wooden spoon won’t work and will cause lumpy gravy). Then slowly add the flour mixture and continue whisking. Add additional salt, pepper and Kitchen Bouquet seasoning as desired. I like to add a bit of parsley too.
Bring to a boil and allow gravy to thicken.
Serve Mom’s Fried Steak with gravy on the side.
We always serve this steak with mashed potatoes so gravy can be ladled over top of both. It’s great with corn-on-the-cob and watermelon slices too. 🙂
This down-home favorite is so satisfying to the taste buds.
Here’s the recipe.
MOM’S FRIED STEAK
(Recipe adapted from my mom, Helen Mattis, Titusville, FL)
Season with additional salt and pepper, if desired.
Mom’s Fried Steak is still one of my favorite comfort foods, even though I don’t make it as often as when we were first married.
Serve Mom’s Fried Steak with the delicious sides of your choice.
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