If Tony sees chicken fried steak or chicken fried chicken on a menu, typically he orders it. Especially if we're at his favorite truck stop off I-90. Yes, Tony has a favorite truck stop eatery near North Bend. And I have to admit, it isn't bad!
So when I came across this country fried steak recipe on Martha Stewart's website I immediately wanted to try it. The recipe is from her Everyday Food collection which typically means the meal doesn't take long to create. Even better!
For tonight's dinner I opted for the thin sliced boneless chicken breasts instead of steak. I guess I was wanting the meal to sound a bit 'healthier', though I'm not sure it was, or really needed to be. But, I can definitely say it was really good; so good that Blake asked for second helpings of everything!
Country Fried Steak with Green Beans and Rice
Serves 4
1 cup long-grain white rice
2 large eggs
1 c. plus 1 teaspoon all-purpose flour
1/2 tsp paprika
4 minute steaks (each about 2 ounces and 1/4 inch thick)
Coarse salt and ground pepper
1/4 c. plus 1 tsp olive oil
1 1/2 c. whole milk
1 small onion, diced
3/4 lb green beans, trimmed
Preheat oven to 250 degrees. Cook rice according to package instructions; cover, and set aside. In a wide, shallow bowl, beat eggs; in another, combine 1 cup flour with paprika. Season eggs, flour mixture, and steaks with salt and pepper. Dredge each steak in flour, then dip in egg; allow excess to drip off, then dredge in flour again.
In a large cast-iron or nonstick skillet, heat 1/4 cup oil over medium-high. Cook steaks in skillet until crust is golden, 3 to 4 minutes per side. Transfer to a baking sheet, and place in oven to keep warm.
Pour off all but 1 tablespoon oil from skillet. Add remaining teaspoon flour; cook, whisking until golden, about 30 seconds. Gradually add milk while whisking; raise heat to high, and boil until thickened, 4 to 5 minutes. Season gravy with salt and pepper. Cover, and set aside.
In a medium skillet, heat remaining teaspoon oil over medium-high. Add onion; cook, stirring occasionally, until softened, about 4 minutes. Add green beans and 1/3 cup water; cover, and cook until green beans are bright green, 1 to 2 minutes. Uncover; continue to cook until green beans are crisp-tender and onion begins to brown, 3 to 4 minutes more. Reheat gravy, thinning with milk if necessary. Serve steak with green beans, rice, and gravy.
