Sunday, June 28, 2009

Chicken Fried Steak and Hashbrown Casserole

Chicken Fried Steak from
1/2 pound (1/2 inch thick) boneless sirloin steak
1/4 cup all-purpose flour
1/4 cup seasoned bread crumbs
1 egg
2 teaspoons water
3 tablespoons canola oil
2 tablespoons all-purpose flour
1 1/4 cups 2% milk
1/4 teaspoon salt
1/4 teaspoon white pepper

Flatten steak to 1/4-in. thickness. Cut into two serving-size pieces.
Place flour and bread crumbs in separate shallow bowls. In another shallow bowl, beat egg and water. Coat steaks with flour, then dip into egg mixture and coat with crumbs.

In a large skillet, cook steaks in oil over medium heat for 1-2 minutes on each side or until meat reaches desired doneness. Remove and keep warm.

For gravy, stir flour into pan drippings until blended, loosening browned bits. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Serve with steaks.

Review: The coating came apart from the steak. I added salt, pepper and garlic salt to the flour mixture. I had to use Bisquick backing mix as flour(this could have made the difference. I also used Italian bread crumbs for added flavor. Overall, it was simple, but not one of my favorites!

Cheesy Hash Brown Casserole

2 lbs frozen hash brown potatoes, thawed
1/2 C margarine or butter, melted
1 can Cream Of Chicken Soup
1/2 C onion, chopped
2 C cheddar cheese, grated
1/2 tsp pepper
1 tsp salt

Combine soup, onion, melted butter, and seasonings, stir well. Stir in cheese and frozen hash browns. Place in 9x13 dish and bake at 350 for thirty minutes, or until bubbly.

Review: In the words of my 2 year old daughter, yummy! This casserole was creamy, cheesy and delicious. I used Ori-Ida O'Brien hash browns which come seasoned and with onions and bell peppers for added flavor. This is a great side dish and it was supper simple!

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