Chicken Fried Steak with Smothered Green Beans
Source of Recipe
"Spirit of the West," West Pawnee Ranch
List of Ingredients
- 1/2 cup unbleached all-purpose flour
- Salt and ground black pepper
- 4 to 6 tenderized steaks
- 1 large egg, lightly beaten with 2 Tbsp water
- 3/4 cup Bisquick or other buttermilk baking mix
- 3 Tbsp vegetable oil
- *
- -- Smothered Green Beans --
- 1 lb. fresh or frozen green beans
- 4 strips bacon
- 1/2 cup chopped onion
- Salt and ground black pepper
- *
- -- Trail Drive & Bunkhouse Milk Gravy --
- 2 Tbsp meat drippings, bacon drippings or lard
- 3 Tbsp unbleached all-purpose flour
- 1 (12-oz.) can evaporated milk
- Salt and ground black pepper
Instructions
- For the chicken-fried steak: Combine the flour with salt and pepper to taste. Dredge the steaks in the seasoned flour, dip in the egg mixture and coat with the Bisquick.
- Heat the oil in a large nonstick skillet over medium-high heat. Fry the steaks over medium heat for 4 to 5 minutes per side, turning once, until golden brown and cooked through. Remove steaks to a serving platter and keep warm.
- For the smothered green beans: Clean and snap off the ends of the beans. In a large, deep skillet, fry the bacon until it begins to crisp. Remove the bacon, chop and reserve. Remove all but 1 tablespoon of the bacon drippings. Add the onion to the pan and saute for 1 to 2 minutes, until translucent. Add the reserved bacon, 1/4 cup of water, and the green beans to the pan. Season to taste with salt and pepper. Cover and steam the beans for 6 to 8 minutes, stirring once or twice, until tender-crisp.
- For the milk gravy: Use the drippings in the pan to make the milk gravy. In a large skillet, heat the drippings over medium heat. Stir in the flour and cook for 2 to 3 minutes, until the flour turns golden. Cook, stirring, until the gravy is smooth and thickened; season to taste with salt and pepper.
Serve with the chicken-fried steak, accompanied by smothered green beans.
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