Channeling a past generation

Since little Geoana is at church camp this week Geogal and I decided to jazz up our nightly meal menu. Like most kids, little Geoana is a picky eater though her tastes are slowly moving toward more variety.

Tonight's meal was chicken-fried steak. Since we have plenty of tenderized round steak in the freezer (courtesy of a Kansas cow) this is not a dish that will set us back many dollars. The only things I needed to purchase during the weekend grocery run were a small container of buttermilk and a bag of potatoes (you just can't have CFS without mashed taters on the side!).

Going down one of the grocery aisles I spotted the envelopes of powdered gravy mix. For a split second I pondered taking the easy way out, then the vision of my paternal grandmother flashed into my consciousness.

No way! You make the gravy out of pan drippings, just as grandma did.

And so I passed on the manufactured krep. However I did make sure I had plenty of flour, milk, and salt.

(An aside: My grandmother died when I was very little and sadly I do not remember her. However over many years I've heard from both dad and mom that she was an outstanding cook from the old school, where everything was fresh and made from scratch. I wonder if I've inherited some of her culinary talent.)

I haven't cooked chicken-fried steak in over 25 years. As a teen I made it a few times, using a recipe taken from The Genuine Texas Handbook. It was a simple dish: tenderize the meat by hitting the dickens out of it, make the crust from an egg-and-flour mixture, fry in a skillet. Make the white gravy out of the pan drippings.

The reviews at the time were polite. Steak was OK, not great. Certainly not anything compareable to what I'd get in one of the better restaurants.

This time I decided to do a little homework. Scoured Allrecipes.com for the different variations, then decided to mix buttermilk with beaten eggs, plus crush some corn flakes to add to the flour. Salt and pepper the meat first, then dunk and dredge. Repeat.

Results?

Steak was good. Still not restaurant quality but more flavor than my teenage attempts. Crust had more integrity. Gravy? Much better flavored than I remember, but a bit lumpy (it will get better with practice, I'm certain). Definitely tasted better than the powdered stuff. I had to fry the steaks longer than anticipated (thicker than what I am used to) and the crust did come off of sections of the meat.

Overall not a bad freshman attempt. Just like my other dishes of note, I'll get better with each attempt.

Judge for yourself?