ground beef (may substitute thinly pounded steak)
minced onion, optional (I leave it out myself)
1 cup milk, plus some for the milk/water mixture
1/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
salt and pepper
1 lb country sausage
3 cups milk
1/4 cup butter (1/2 stick)
salt & pepper
1/4 cup onion (diced)
Mix the beef very lightly with garlic, salt, pepper and
minced onion. Form into 5-6 ounce balls and roll flat into a steak shape.
Wrap in freezer wrap or plastic and freeze. Mix together flour (about
a cup for 4-6 patties) and salt, pepper, paprika, garlic powder and
When the beef is frozen, make an egg wash of 1 egg and
about 1 cup milk. Likewise, make a mixture of equal parts milk and water.
Place in two bowls, (1) the seasoning mixture, (2) plain flour. Place
parchment or wax paper on a flat container for the freezer. Dip the
beef first into
the water/milk mixture, then the flour, then the egg wash, then the
seasoned flour and place onto the paper and place back into freezer.
While the beef is in freezer...
Gather together the country sausage and crumble it (remove
any casings), milk, flour (as needed), butter (about 1/2 stick), salt,
diced onion. You have a choice of either using the flour and butter
to make roux or whisking the flour into the sauce you are going to make
quickly, avoiding lumps as much as possible.
In a cast iron skillet, brown the sausage till done. Add
the salt, pepper and onion to the pan and cook till onions are translucent.
whisking the flour into the mixture, then go ahead and add the butter
When the onions are done, add the milk and bring to a
boil. Cook for about 10 minutes to infuse the flavors. Add the roux
or flour at this
point and cook till thickened to slight gravy. Leave to side and keep
hot (don't allow it to continue boiling).
In deep pan or fryer, heat enough oil to cook the beef
(deep fry of course). Bring up to about 325-350 F. Deep fry the beef
till dark golden brown.
Check to see if meat is cooked enough to your liking,
if not, then place into oven at 350 F till done. Well-done will be firm
to touch while
rare will be soft.
Pour gravy over the chicken fried steaks and serve.
This is best with mashed potatoes and green beans for that true southern