Chicken Fried Steak and Ron's Fried Biscuits

     Since we started living the "RV Life" this June, I'm afraid Yates Yummies has gotten the short end of the stick. Part of the reason is the travel journal I started, yatesrvadventures.com, but most of the fault goes to the fact that it's not all that easy to cook in a motor home. I finally got some inspiration when we visited Branson, Missouri last month. We joined some dear friends and since the area seemed like a cross between Las Vegas and a western style Disney World, I felt like we had just met up with the wagon train. The first night the seven of us went out to eat at a place called Lambert's which is actually outside of Branson in Ozark. The bill of fare there is good ole home cooking and I shocked everyone when I ordered chicken fried steak with cream gravy. I'm so glad I strayed away from my customary order of salad because it was so incredibly delicious. This place is also known for the rolls that waiters throw at patrons. I tried some of those too, but they sure weren't as good as the fried biscuits that Ron made us for breakfast one morning! His recipe was passed down to him from his mom and is a real treat served with apple butter. This post also includes my attempt to duplicate Lambert's chicken fried steak. Since the only ingredients needed are round steak, salt, pepper, garlic powder, flour, milk, and vegetable oil - it's actually really easy to make. It's also very yummy as well; certainly doable in a tiny kitchen and even at home!

Easy Chicken Fried Steak with Cream Gravy - Serves 4

Ingredients:

1 pound beef round steak

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

1 cup flour

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

1/2 cup vegetable oil

1/2 cup milk

1/4 cup vegetable oil
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper

Procedure:

Pound the round steak so that it is about 1/4 inch thick. Cut the steak into four serving sized pieces. Mix 1/2 teaspoon salt,1/4 teaspoon pepper, and1/4 teaspoon garlic powder together and rub it on both sides of the steak. Set aside.

Combine 1 cup flour with the 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon garlic powder and put the mixture in a shallow dish. Pour the milk into another dish. Dredge each piece of steak in flour, then dip into milk, then dredge in flour again.  Heat 1/2 cup oil in a frying pan over medium high heat. When a pinch of flour sizzles after being dropped into the oil, it is ready. Place the steak pieces in the skillet so they are not touching and brown each side for about 7 minutes, turning over only once so as not to loose the crust. Watch the heat carefully - I adjust it lower, then back up, so I don't burn the meat instead of browning it.

While the steak is cooking, make the gravy. Heat 1/4 cup vegetable oil over medium heat. Whisk in the 3 tablespoons flour, 1/2 teaspoon salt, and 1/4 cup pepper. Let this mixture cook over the heat for about 2 minutes. Watch carefully that it doesn't burn. It is alright if it turns slightly brown. Then, whisk the milk in a bit at a time. Continue cooking and stirring over medium heat until the mixture thickens to gravy consistency.

Serve with some of the cream gravy drizzled on top.

Ron's Famous Fried Biscuits

Ingredients:

1 1/2 cups vegetable oil

2 1/2 cups flour

3 rounded teaspoons baking powder

1 teaspoon salt

1 1/2 cups milk

3 tablespoons vinegar

Procedure:

Mix flour, baking powder, and salt together in a bowl. Combine the milk and vinegar together and stir them into the dry ingredient mixture with a fork. It should be moist enough to stick together. If it seems too dry, add just a bit of milk.  Knead the dough a couple of times and then turn it out onto a floured board or pastry cloth. Roll it out to a 1/2 inch thickness. Cut into biscuit sized pieces.
Heat the oil to 325 degrees (oil should be hot enough for a bit of dough will sizzle when dropped into the pan).  Ron says a heavy skillet works best. Fry the biscuits in batches.. Drop the biscuits into the hot oil and place a cover on the pan. Roy says if this is not done, "The biscuits will be as hard as hockey pucks." After 3 minutes or when they are golden brown, turn them over, place the cover on again, and cook another 3 minutes. Remove from pan and allow them to drain on paper towels. Serve while they are still hot with butter and jam or even a dusting of confectioners sugar. These are really great with apple butter.