CUBE STEAK*****Chicken Fried Steak with Cream Gravy and Buttermilk Mashed Potatoes - 10(3) Points

By Unblond1

10 Points

Ingredients

• STEAK:
• 4 Servings
• 12 oz. chopped steak from Tarinis, cut into 4 portions
• salt and freshly ground pepper
• 1/4 - 1/2 cup unbleached flour
• 1 egg, beaten with 1/2 tbsp. chipotle Tabasco sauce (don't skimp)
• 1/2 - 3/4 cup panko
• 1 - 2 tbsp. canola or olive oil
• GRAVY:
• 2 tbsp. Becel Buttery
• leftover flour from breading steaks
• 2/3 can consome
• 1/2 cup 1% milk
• 1 - 2 tbsp. whipping cream
• POTATOES:
• Required amount of potatoes, cut into 1 1/2" cubes
• 2 tablespoons of unsalted butter
• required amount of buttermilk
• salt and pepper to taste

Details

Servings 4
Adapted from bettycrocker.com

Preparation

Step 1

* STEAK:

* Season steaks with salt and pepper. Dredge in flour, shaking off excess, then dip in beaten egg and finally in panko, placing on a rack over a parchment-lined pan as they are ready.

* Cover and refrigerate until ready to cook.

* Heat oil over medium to medium-high heat until very hot and preheat oven to 275 to keep warm.

* Saute steaks on both sides until breading is browned and crispy and remove to rack over parchment-lined baking sheet as they are done - 5 - 6 minutes in total.

* Place pan in oven to keep warm while you prepare the gravy.

* GRAVY:

* Drain the oil from the pan, if necessary, keeping the brown bits in the bottom of the pan.

* Add the Becel and melt then add 2 tbsp. of the leftover flour from breading the steaks and cook the roux for a couple of minutes.

* Whisk in the consome and the milk and simmer until a thick gravy is achieved, tasting and adjusting seasoning, if necessary. Add the whipping cream, if desired (it's not necessary but it does give a wonderful creaminess to the gravy)

* POTATOES:

* Place the potatoes in a medium pot and cover with cold water by 1-inch, along with a generous pinch of coarse salt. Bring to a boil, and reduce heat to medium-low. Simmer, uncovered, until the potatoes are fork tender, 15 to 20 minutes. Drain potatoes in a colander.

* Return the potatoes to the cooking pot and add the buttermilk, butter, salt, and black pepper. Mash with a potato masher until fluffy. Adjust seasonings with salt and pepper, to taste. Place potatoes in an ovenproof dish and cover with aluminum foil. Place mashed potatoes in a low (275 degree F) oven to keep warm until ready to serve