There's a reason why Steven and I periodically return to comfort food - it's delicious! And, our country fried steak is pure comfort food.
Tonight we're preparing the following recipe with some of the first chanterelles of the year. They're firm and beautiful - how can we resist such a temptation?
We've also used our home grown shitake for this recipe.
They're a delicious alternative to chanterelles!
Country Fried Steak with Chanterelles
1 egg
1 tablespoon water
flour
1 teaspoon salt
1 teaspoon paprika
1 pound round steak, pounded thin and cut into 4-6 portions
3 tablespoons butter
1/2 - 3/4 cup sliced chanterelles
1 cup chicken broth
2-4 tablespoons whipping cream
hot mashed potatoes
- Beat egg and water in shallow bowl.
- Combine 1 cup flour, salt and paprika on a plate. Dip each steak portion into the egg mixture, then into flour mixture to thoroughly coat.
- Melt butter in skillet. Add steaks and cook until browned, about 5 minutes per side. Remove and keep warm while preparing gravy.
- To fat remaining in skillet, stir in 2 tablespoons flour and combine well to form a paste. Stir in chanterelles and broth, scraping up browned bits in skillet, and cooking over low heat to form thick gravy. Add cream and heat through. Serve gravy over meat and mashed potatoes.
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