Pecan Chicken Fried Steak
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Time
prep 0:20
total 1:00
Ingredients
| 6 | md. cubed steaks | | 1 tsp. | pepper | | 1/2 cup | all-purpose flour | | 1/2 tsp. | thyme | | 1/2 cup | mushroom, crushed dried | | 1/2 cup | milk | | 2 | lg. egg | | 1 cup | pecans, finely chopped | | 1/2 cup | cornmeal | | 1/2 tsp. | rosemary | | 1/2 tsp. | bay leaf, crushed | | 1/2 tsp. | season salt | | 1 tbsp. | Worcestershire sauce | | 1/4 cup | peanut oil | | 1 can | mushroom gravy, canned |
1 Recipe Reviews
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This was a good twist on chicken fried steak. This was the second time I made it and this time I used almonds instead of the pecans. Great recipe!
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Instructions
Heat peanut oil in covered skillet. Mix all dry ingredients together in shallow dish. Mix milk, Worcestershire and eggs together in another shallow dish. Dip steak in milk mixture then roll in dry ingredients.
Place in skillet and brown in hot oil until brown on both sides. After browned, remove meat from skillet and place on warmed plate. Pour off excess drippings then return meat to skillet and cover. Lower heat and cook until tender.
Once done, remove meat to clean warm platter, place drippings in pan with can of mushroom gravy mix. When heated through add about 3/4 cup of milk and continue to cook until warm through. Mix 2 tablespoons full of cornstarch with 1/4 cup milk and pour into skillet with gravy mix, stirring constantly to keep smooth. Cook until right thickness.
Serve on bed of gravy with mashed potatoes on side.
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