Chicken Fried Steak, Country Gravy & Mashed Potatoes...

Winter time is my favorite time to cook... A lot. So tonight, it's a balmy 42 degrees outside and perfect weather for a comfort food classic.

(Sorry about the photos, I took them with my iPhone)

4-6 cube steaks
3 eggs
1 cup of flour
1/4 corn starch
1/2 tbsp of garlic salt
Pepper

Mashed potatoes:
5-7 russet potatoes
Butter
Milk



Depending on how many in your family, (I have 5) is the amount of cube steak that you'll want to use. I always make one more so my hubby can take it to work the next day.

Take the flour, corn starch, garlic salt and pepper. Mix together in a plastic ziplock bag.

Make an easy egg wash with 3 eggs and a splash of water. Mix well.

Dredge the cube steak in the egg wash, shake off the excess, then place in the
flour mixture in the ziplock bag. Coat thoroughly.

Heat your preferred oil (I use canola or sunflower) in a big cooking pan on medium heat. Wait until oil is hot! Place each steak in the pan. Cook for 7-9 minutes on each side or until brown and crispy. Remove and set aside. (Save drippings for the gravy!)

While steaks are cooking, peel russet potatoes (I usually leave some skin on them for that homemade feel). In a large pot, cover with salted water and boil until fork tender.

Once potatoes are done, drain and return pot to stove, place on low heat. Add 1 cup of 1% milk, 2 tablespoons of butter and let them warm. Add potatoes, garlic salt, and pepper back to pot, and mash or use a hand mixer to mash. Add milk or chicken broth while mashing to make them fluffy and lump free.

To make the white peppered gravy:

2-4 tablespoon of drippings
2-4 tablespoons of flour
Salt and pepper
2 cups of milk

Take a separate pan and heat medium high. Take the drippings, flour, salt and pepper and mix with a whisk. Make a rue. Slowly add the milk and whisk, should get to a, well, gravy consistency.

Serve over chicken fried steak and mashed potatoes! Enjoy!!