Fried Steak With Mashed Potatoes
Serving Size / Yield
- 3 C. water
- 2 1/4 C. flour, divided
- 2 tsp. sea salt
- 1/2 tsp. fresh ground black pepper
- 1/4 tsp. cayenne pepper
- 4 oz. beef cube steaks, trimmed to 1/2" pieces
- 2 Tbs. lean ground beef
- 2 C. beef broth
- 2 C. whole milk
- Mashed Potatoes:
- 3 C. water
- 1 tsp. salt
- 1 lb. Russet potatoes
- 3 Tbs. heavy cream
- 3 Tbs. butter
In a medium bowl, pour water. In another bowl, mix 2 C. flour, salt and peppers. Dip steaks in water then in dry mixture. Place coated steaks on wax papered dish. Refrigerate steaks for 3 hours.
Heat an appropriate amount of oil (based on manufacturer's directions) to 350 degrees F in a deep-fryer. Deep-fry steaks for 8 to 10 minutes. Remove from oil and drain on a paper towel-lined plate. Place plate in heated oven to keep warm.
To prepare gravy, brown ground beef in skillet over medium high heat. Sprinkle remaining flour. Add broth and milk. Mix well. Increase heat to high until it boils. Season with salt and pepper.
For mashed potatoes, bring salted water to a boil. Add potatoes. Return to a boil. Simmer for 15 to 20 minutes or until potatoes are tender. Drain potatoes and return to pan. Remove pan from heat and mash potatoes until smooth. Beat in heavy cream and butter. Season with salt and pepper to taste. Pour gravy over steak and serve with mashed potatoes.