CFS recipe from foxspit
Doubt I would ever resort to a store bought CFS, and neither would foxspit.
CFS
1 lb. boneless beef steak (round or sirloin) **I used good quality minute steak from a rancher relative of mine**
1 cup flour
1 tsp. dry mustard
Salt and pepper to taste **I don’t cook with much salt but for this recipe I was liberal with it**
Pinch cayenne **I used more than a pinch**
Vegetable oil
Gravy:
2 tbs olive or canola oil
2 cups sliced fresh mushrooms
1 tbs flour
3/4 beef or veg. broth
1/3 cup dry red wine
1 tsp Worcestershire
1 tsp freshly ground black pepper
Salt to taste
Fill a shallow bowl with cold water.
In another shallow bowl combine flour, mustard, salt, pepper and cayenne. **You can also just put these dry ingredients in a plastic bag and coat the meat that way.**
Dip each piece of steak in water, then dredge in the flour mixture.
Repeat this process.
When all the steaks have been coated, place them on wax paper and place them in the freezer until solid (a couple of hours) to ensure the coating wont come off when frying.
About 15 minutes before you’re going to cook the steaks, make the gravy. **I was lazy and just used a couple of packets of country gravy rather than make it from scratch.**
Put oil in a hot skillet; add mushrooms and cook until tender (3-5 minutes), stirring
frequently. Stir in flour; allow to cook about 1 minute. Add broth, wine, Worcestershire and seasonings. Bring to a boil and reduce heat. Allow to simmer until thickened.
As the gravy is cooking, heat oil in a deep frying pan or to 350 degrees in a deep fryer.
Oil should be deep enough to cover steaks while frying. Drop steaks into oil and cook about 2 minutes on each side, if you need to turn them, or until golden brown on both sides. The
less you handle/turn/mess with the steaks, the less chance you have of knocking off the delicious coating. Drain on paper towels then place steaks on platter. Douse with the gravy and serve.
Interesting gravy mix foxspit, seems like a nice production!
Comment by Mr. T — June 29, 2007 @ 6:02 pm
It’s a great recipe. Got it from the newspaper on Whidbey Island.
Yeah, kind of a beef burgundy-type gravy. I may try to go with an old-fashioned white gravy the next time I make it … assuming I don’t cop out and make something out of a package again.
I like the freezing of the steaks after you coat them. It took a little discipline on my part to let them sit in the pan, I wanted to check them pretty frequently. I let them get quite brown before flipping. I also didn’t freeze them completely before I began cooking, just enough to get things to hold together.
Comment by foxspit — June 29, 2007 @ 10:33 pm