MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Chicken Fried Steak with Egg Noodles
| Chicken Fried Steak with Egg Noodles | Print |
Recipe By: Alice Morrow
Chicken Fried Steak with Egg Noodles
Ingredients
- 1 large egg, beaten
- ½ c. buttermilk
- 2 c. flour
- Salt, black/red pepper, garlic powder
- 12 (1/4” thick) slices top round beef
- Canola oil
- 1 Vidalia onion, thinly sliced
- 3 T. minced garlic
- 1 (10¾-oz.) can cream of mushroom soup
- 1 (6 oz.) can mushroom steak sauce
- 1 (10-oz.) can Ro-Tel
- 2 T. Kitchen Bouquet
- 1 (8-oz.) sliced fresh mushrooms
- Chicken broth
- 1 bunch chopped fresh parsley
- 1 (12-oz.) package egg noodles
Instructions
- In a shallow dish, combine the beaten egg and milk. Season with salt and pepper. Set aside.
- In another shallow dish, add the flour and also season.
- Season your slices of beef.
- In a large cast-iron skillet, heat about ½” deep of oil. Heat until it starts to shimmer.
- Meanwhile, dredge the beef into the flour, tapping off excess, then dip in egg mixture and then dredge again in the flour. Lightly pat the coating so that it adheres.
- Working in batches, fry the steak pieces, until golden and crispy. Turning once. Drain on paper towels and set aside.
- Pour off excess oil from the skillet. Add the sliced onion and start to brown. Scraping the bottom of pan to get browned bits.
- As the onions start to soften, add the garlic, soup, mushroom steak sauce, Ro-tel and mushrooms. Stir around to mix. Add the Kitchen Bouquet slowly to get the degree of darkness you want of the gravy.
- Add just enough broth to loosen up the mixture. You do not want it too watery but not to thick. Taste for seasoning.
- Meanwhile, add your noodles to a pot of boiling salted water. Cook according to directions. Drain.
- To serve: Place the noodles on a platter. Top with the steaks and drizzle the sauce over the top.
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