Chicken Fried Steak and Veggies

A southern classic comfort dish that provides the nutrients you and your baby need! Get folate, calcium, and protein with this dish.

EQUIPMENT

• 1 cast iron skillet

INGREDIENTS

• 1 pound steak sliced thin

• 2 Cups all-purpose flour

• 1 Tablespoon paprika

• 1 Teaspoon cayenne

• 2 Cups buttermilk or you can use a few eggs

• Salt and pepper

• A few cups neutral oil for frying

For Gravy:

• 4 Tablespoons flour

• 2 Tablespoons butter

• 2 Tablespoons oil from frying

• 2-3 Cups milk

• Salt and pepper

INSTRUCTIONS

• Slice steaks about 1/4 inch thin and pound out with a tenderizer. Season well with salt and pepper.

• Add flour to a large bowl and add seasonings. Don’t be shy on the seasoning.

• Add the steak cuts to the buttermilk (or a few whisked eggs). Then move them to the flour mixture to make for a nice even coating over the steak. Let cuts sit while you prepare oil.

• Add oil to a large pan over medium high heat until hot. Test oil by sprinkling in some flour. It should sizzle immediately. You just need a small coating of oil in the pan. The oil should come up about halfway on the steaks.

• Add steak cuts to the oil and cook for about 4 minutes per side. Work in batches and make sure the steaks are cooking evenly and not touching.

• Remove steaks to a plate lined with a paper towel to drain. Let oil cool off a bit in the pan.

• Pour off all the oil in the pan except about 2 Tablespoons and leave all the browned bits.

• Add butter pan and scrape up any stuck bits of steak. Put pan back over low heat.

• Sprinkle in flour and whisk to make a roux. Cook for about a minute until roux is lightly brown in color.

• Whisk in milk slowly, adding milk about 1/2 Cup at a time. Keep whisking and any lumps should smooth out. Add milk and cook until thick and smooth. Season heavily with salt and pepper.

• Serve steaks with lots of the gravy along with a side of collared greens to get folate!