As I’ve mentioned over and over, my mother disliked cooking… quite a bit. I’ve often said that I find absolutely comfort in cooking, stirring a pot of Risotto is like therapy to me. It’s time that I get to clear my mind, forget about sticky floors, bananas shoved under my couch and yogurt in my hair. When I cook I feel at peace. My mom never felt any of that. Her staple dishes were things she could throw into one casserole dish and shove in the oven for a couple of hours.
But when the ‘domestic goddess’ in her started getting anxious, she made Chicken-Fried Steak, although, we never knew it was called Chicken-Fried Steak. She just always called it “Tenderised steak” because that is the cut of meat she used. But recently while watching an American cooking show, I realised that what my mother had cooked for us for years, is actually an American favourite. I was quite excited to have a more suitable name for one of the meals that I have attached a high comfort level to. It’s not great to say “Tenderised Steak” when someone asks you what your moms best dish was.
So yesterday I set off to the supermarket in search of Tenderised steak and was quite disappointed when I could only find Beef schnitzels. It only occurred to me after I had gotten home that I should have bought Sirloin steaks and just pounded them out myself. But that I’ll do next time.
I read up about Chicken-Fried Steak a bit and found it’s also called Country Fried Steak and that the Americans like to serve it with gravy. I made a small quantity of the gravy as I found in a recipe, but I have to be honest. It wasn’t great. It was quite gloopy and starchy and I’ve always preferred to eat this with just a squeeze of fresh lemon juice. You could also serve this with cheese sauce if you wanted something saucy to go a long with it.
- 4 Tenderised steaks
- 2 large eggs mixed with 3tbsn milk
- 2 cups flour seasoned with 2tsp salt and 2tsp paprika
- oil, for frying
- fresh lemon juice for serving
- Heat a large frying pan/skillet and add 2tbsn oil.
- Place the eggs and the flour in two separate shallow bowls/plates.
- Place the steak first in the flour, then dredge in egg and then again in flour.
- Fry for +- 2-3 minutes per side until crisp and golden.
- Remove from the pan and drain on kitchen paper.
- Serve with fresh lemon juice (or cheese sauce if desired).