Chicken Fried Steak

Chicken Fried Steak, a dish so American, you’d think it came from Germany.

With a milky gravy.

Here’s something to do with those steaks you have no idea what to do with. With the “Gite a la noix” cut, which translated by google is “Cottage has nuts” … now my new favorite nickname for the Gite / Noix cut … you can do one of two things:

1) warm, fry and rest. The flavor is there, but a bit chewy. Perhaps with a nice sauce.

2) Pound the crap out of it – a la Chicken Fried Steak.

At a glance:

– pound flour into beef with salt and pepper

– start some rice

– chop onion

– fry beef in hot duck fat

– while beef rests, gently cook onions

– add flour for gravy

– add milk, make magic gravy

– grab wine and serve