Monthly Archives: April 2016

White Country Gravy

Idaho Style Chicken Fried Steak Strips

Okay, so I’ve had this recipe in my old school, ACTUAL cook book for years now. I have no idea where I got the recipe from, but it’s so good, I’ve made is many times. Served with mashed potatoes and white country gravy…so so so good.

Idaho Style Chicken Fried Steak Strips

Recipe:

  • 1 1/2 lbs. boneless beef sirloin steak, cut into 1 in. thin strips
  • 1/2 cup flour
  • 2 Tbsp.  grill seasoning (I used a sriracha rub I had on had, but your favorite seasoning will work fine)
  • 2 cups buttermilk
  • 1 egg
  • 2 1/2 cups flour
  • 2 tsp. garlic powder
  • Salt & pepper to taste
  • 3 cups canola oil for frying

Beat together egg, milk, seasoning and 1/2 cup of flour in a large bowl. Add beef strips and toss until well coated.  Cover and place int the fridge for at least 2 hours.  Sift 2 1/2 cups flour with garlic powder, salt and pepper in a large bowl.  Remove steak strips from batter and allow excess to drip off.  Dredge each piece with seasoned flour and place on a baking sheet. Place in the freezer until firm, 1 hour to overnight. Heat oil to 370 degrees in fryer or skillet. Drop a few frozen pieces into oil and fry until golden brown on the outside, about 5 minutes. Do no overcrowd the pan.

White Country Gravy

This is the recipe I’ve used for years now. It’s easy and I always have all the ingredients on hand already, so I can make it whenever I need to.

White Country Gravy

Recipe:

  • 4 Tbsp. butter
  • 4 Tbsp. flour
  • 3 cups milk
  • 1 tsp. salt
  • Pepper to taste (It really depends on how peppery you like your gravy, I like mine to be pretty peppery. I also usually put a few shakes of Season All in, just for that little extra flavor)

Melt butter in saucepan over medium heat.  Whisk in flour.  Cook for about a minute, and gradually whisk in the milk. Stir in salt and pepper. Cook until thickened, stirring frequently.