How to make Chicken Fried Steak with Mashed Potatoes and Green beans

Hey , what's up y'all ?

I'm Charlie on today's episode .

I'm gonna be showing y'all how to make my homemade chicken fried steak with mashed potatoes and green beans .

So let's get started with the ingredients .

First things .

First .

Here I have um £2 of steak .

This is to serve on steak .

It's about two of them .

They're pretty big , so I'm gonna cut them down .

No worries .

All right .

And along with that , you're gonna need some uh bacon , some all purpose flour canola , oil , whole milk better than going on beef feast .

I'm trying something a little different this time .

Salted butter , large eggs , £1 of fresh green beans , two large breasted potatoes .

And for our seasonings , you're gonna need some salt black pepper .

Tony Satury Creole seasoning chef Paul , poetry magic .

Um They do have the beef kind , but I'm gonna use this one .

I don't really care for the beef kind .

To me some onion powder , garlic powder and some dry time .

And for our tools , you're gonna need a meat tenderizer , some paper towels , you're gonna need lots of those and a cooling rack because once um we fry our steaks , we're gonna place it on here so they can cool off .

Oh And I forgot to mention that y'all gonna eat one yellow onion and that concludes the introduction to the ingredients .

So , what I to do , let's get started .

All right .

So we're gonna get started with chopping up a half of a yellow onion .

I just wanna chop up all of my list because I'm gonna put this in my , uh my green beans .

All right .

Now , what we're gonna do is we're gonna take our green beans and we're just gonna add them into the strainer .

We're just gonna rinse them off with cold water and I'm gonna just go ahead and just , uh , let this sit in here until we're ready to cook them .

Uh , normally I would take my green beans and I would cut them or whatever , but I'm gonna just go ahead and leave them like this .

We're just gonna peel the potatoes .

Now , if you peel your potatoes or if you cut your potatoes and you realize that , um , you have some points where your potato is bad .

Um , don't panic .

That is normal .

Sometimes you're gonna run into , um , you're gonna get potatoes that's gonna have a few little bad spots in them every once in a while .

Just cut that part off and just get rid of it .

But for the most part , these blemishes are just on the outside .

Well , yeah , now we have our potatoes nice and peeled .

Now we're gonna go ahead and cut the potatoes .

Now , we're going to cut the potatoes into a quarter bite size pieces .

All right .

So , in this medium size bowl , I have about five cups of cold water , estimated .

And into that , we're gonna add a teaspoon , about two teaspoons of vinegar in there .

Just gonna get this quick stir .

Now , we're going to add our potatoes into this vinegar and water solution .

So , right .

And not only will , will help clean the potatoes , but it also will prevent them from turning brown .

Ok ?

Now , we're gonna let this sit in here for about 5 to 10 minutes .

Don't let it sit in there for too long because what's gonna happen is when , if you let it sit for too long , when you finally , it boil your potatoes , they won't get salt .

There's something dealing with the acid that's going to prevent that from happening .

So you don't wanna let them sit for too long , just let them sit for about 5 to 10 minutes and that's it .

All right .

Now , we're gonna go ahead and take our steaks and we're going to add them into the strainer here .

I'm gonna just do it one by one and I'm gonna rinse the , uh , steaks off with cold water .

Now , I like to do this step to rinse off any blood or particles that might be on the stake .

Ok ?

It's good that it's kind of coming apart because we gonna , um , I'm gonna cut them right now .

I'm gonna just take the steak and I'm gonna just cut it .

We've got all this , I'm gonna go ahead and take some paper towels and I'm just gonna , uh , pap the steak dry .

Just wanna make sure you make sure that the steak is dry .

All right .

Here , here we have our piece of steak cut and dried and ready to go .

And here we have our , um , I will meet Tender RAA now , flip it over and hit the other side .

All right , we just got finished from tenderizing our steaks .

Now as one last final measure , we're gonna take some napkins again and we're just gonna , uh , pat these steaks dry .

You just wanna make sure that all the moisture has been removed , just pop them dry like that .

All right .

Next up .

Let's go ahead and add some seasoning .

Now , you could adjust the seasoning to , uh , the way you want to .

Ok .

Just season the taste .

Uh , we're gonna lightly Sprinkle some Tony sachets , Creole seasoning .

Tony Satury is , uh , is a great substitute for salt .

So , and we're gonna lightly Sprinkle some chef .

Don's POY Magic .

I don't know why I'm craving to add some onion .

Pow , but I really do .

All right , I'm gonna add a little bit of onion powder too .

It's that little Sprinkle , hold on and I'm gonna take my little fingers and I'm just press the seasonings into the steak .

So if we can marinate All right , y'all here .

We have our steak Tenderized , seasoned and ready to go .

So , if you want to fry your steak today , you could just cover it , set it on the side and prepare your other items .

Um , but for me , I'm gonna go ahead and , uh , I'm gonna place this into my refrigerator and I'm just gonna let it marinate overnight .

All right , just let my , um , potato soup .

Now , I'm gonna add them into the strainer .

Right .

I'm gonna just rinse them off a little bit just to , um , make sure that , that , um , that vinegar is off the potatoes and from there they're ready to be cooked .

All right , y'all , let's get started with our water for potatoes .

So , in this uh , medium sized pot , we've added one and one half quarts of water and to that , we're gonna Sprinkle about one and one half teaspoons of salt .

Now , you can always adjust the salt .

If you wanna add less .

You can , if you wanna add a little bit more , that's up to you .

We're just gonna go ahead and give this a quick stir and we're going to bring it to the summer .

All right , y'all , our water is at a seminar .

We're gonna go ahead and add our potato cubes .

I'm gonna just give this a quick stir .

Now , you're gonna let this , uh , simmer .

It should take no more than 12 to 15 minutes .

But times do vary depending on your stove because everybody's stove doesn't heat the exact same way .

So you wanna make sure that as the potatoes are simmering , make sure you take a , uh , a piece of potato and just insert a knife and they'll tell you whether or not if it's tender or not .

So , right now , while our potatoes are over here simmering , we gonna go ahead and get started with our bacon .

All right , in a large sauce .

Pan , reprive our fire to a medium heat .

We're just gonna add a few strips of bacon in here .

I actually like right bacon .

They , they make the , um , they have the best bacon , right ?

Bacon .

They got that applewood bacon .

Oh , this is about , uh , I added about , uh , seven pieces of bacon in here .

All right .

And we're gonna , uh , let this fry .

It should take no more than 12 to 15 minutes .

Remember ?

Frying times vary depending on your stove or whatever .

Now , we're gonna go ahead and , uh , flip the bacon over .

It's been about six minutes .

Of course .

Now , while our bacon is over here frying , let's go ahead and check on our potatoes should be finished right about now .

Oh , yeah , they falling apart .

That's perfect .

But that's good .

Now , we're going to add the potatoes into this , uh , mashed strainer here .

Now , we're gonna let these cool for about 10 minutes , 10 to 15 minutes and tell us war .

All right .

Now , let's go ahead and check on our bacon .

Yeah .

That's good .

That looks good .

Take out the bacon or whatever .

We're just gonna add it into this , uh , mesh strainer .

I should have made some more the liquid .

We're just gonna pour that .

So I'm gonna lift that up and we're just gonna pour the , uh , liquid , the pan juices right into here .

And what we're gonna do is is that we're gonna take those pan juices and we're just gonna make a , uh , we're gonna make a rule with that so we can make our gravy and that's for our bacon .

That's nice and crispy .

We're just putting a little bit of that into our green beans anyway .

So , but if you wanna make a little bit more bacon and add them to your green beans , you can do .

So that's all up to you .

How we have our cute potatoes nice and cooled .

Now , what I'm gonna do is I'm gonna take a bag of a , a large spoon and I'm gonna just , uh , mash these potatoes down .

I used to have a potato masher .

I gotta get another one .

All right .

So in the , uh , medium size pot , we're gonna add a half to two third cup of whole milk to that , we're gonna add a half a stick that's four tablespoons of salted butter .

Now , at this time , you're gonna add about one , a teaspoon of salt .

Now , always remember to , uh , add salt to taste if you feel as though that you wanna add more salt .

You can do so , but I'm adding one , a teaspoon of salt in here .

And what we're gonna do is we're gonna let this come to a simmer .

All right .

Now , we're gonna go ahead and uh at our mashed potatoes .

Now we're gonna go ahead and give this a quick stir and just stir this until it's creamy and smooth .

Now , if you want to add more milk , you can do .

So if you want more thinner mashed potatoes , if you taste your potatoes and it don't taste , it tastes like it might need a little bit more salt in there , you can add more salt .

Um , you can also add a little bit more butter .

Ok ?

But , and that we're done .

Look at that creamy mashed potatoes .

Yes .

Yes .

Yes .

Yes .

Yes .

All right .

Let's get started with our green beans and a large sauce pan .

We're gonna add two tablespoons of salted butter .

I remember that pork .

Um , remember those uh , juices that I told you to reserve those pan juices that I told you to reserve from your bacon .

Um You're gonna add about one tablespoon of that in there .

Give a nice flavor .

Just gonna spread that around and I'm gonna let that melt .

Now , I'm gonna add about one third cup of our um , chopped yellow onions .

Give that a quick sir .

Um We're just gonna let this saute for about six minutes stirring occasionally .

Right now .

You're gonna add your bacon pieces , two cups of water .

Now you wanna season the taste at this time .

Go add a little Sprinkle salt .

About 18 teaspoon of salt , about a half a teaspoon of Tony sachet's creole seasoning and about a half a teaspoon of garlic powder just a little bit .

I'm just gonna give this a quick stir .

We're gonna let this come back to a simmer .

Now we're gonna go ahead and add our uh green beans .

Just put that in the water .

Now , I'm gonna go ahead and cover this .

And what I'm gonna do is I'm gonna go ahead and let this cook down until most of the uh , liquid has been evaporated and I'm gonna give you the cooking time shortly .

All right , y'all , I let the green beans cook for about 20 minutes and they are done .

And as you can see , most of that water has been , uh , completely evaporated .

It's OK to have a little bit of water .

That's , um , the bacon has turned that into a nice stock .

So that's really nice .

Some quick tips about the green beans .

Now , when you first cook them and you taste it , the flavor might not be as strong , but over time the flavors will settle and increase .

That's all .

That's why it's always good to make your green beans the day before and they'll taste better the very next day .

All right , y'all here .

I have two cups of whole milk into a small bowl .

And the milk is hot .

OK ?

So into that , we're going to add one teaspoon of the better than boon beef base .

Let me just drop that on in there .

And now what I'm gonna do , I'm just gonna go ahead and stir until the beef base dissolves into the milk .

OK ?

Just playing around doing a little experiment .

Right .

Let's go ahead and make our creamy gravy mixture .

So in this large sauce pan , we're gonna add two tablespoons .

Remember that bacon fat that I told you to reserve .

You're gonna add two tablespoons of that in there .

Just spread that around .

We're gonna let this get hot for about 1 to 2 minutes .

Now , we're gonna go ahead and add our two tablespoons of all purpose flour .

I'm gonna take my wooden spatula .

I'm just gonna give this a quick stir and we're going to start this continuously for about 30 seconds , slip into it .

So now we're gonna go ahead and pour our milk mixture in here this now let's go ahead and add some seasoning .

We're gonna Sprinkle 1/4 teaspoon of salt , 14 teaspoon of black pepper , 18 teaspoon of Tony sachet's Creole seasoning , 1/4 teaspoon of onion powder and 1/4 teaspoon of garlic powder .

Now , I remember always season to taste OK ?

I'm gonna take my spoon and I'm just gonna give this a quick stir .

Now , I'm gonna go ahead and let this simmer and I'm gonna let you know the , uh , cooking time once , uh , I get done .

All right , y'all let my mixture cook for about one minute and our cream mixture is done .

Look at that .

Gotta give y'all some quick tips .

Um , this will thicken as it cools mission complete .

All right y'all , I'll let my sink marinate in my refrigerator overnight .

Now , at this time , you wanna make sure that , um , you cover this but you wanna let it sit out for about an hour .

So that way the , um , steak could , um , come to room temperature .

Ok .

So that way when you fry it , it'll be , uh , more easier .

Now , you wanna make sure that you have your cooling rack , your pans underneath it ready .

So that way when , after we fry our steaks , we'll place them on this once we're done .

Ok ?

All right , y'all .

So , in the medium size pot , we're gonna add 48 fluid ounces of canola oil .

You can use vegetable oil as well .

And if you have a deep fryer , preheated to 350 degrees .

And also you may need a little bit more oil if you're using the deep fryer .

Now , we're gonna let this get hot for about 12 to 15 minutes .

All right .

So , in this , uh , medium size bowl , I have four large eggs at room temperature and that we're gonna add 1/4 teaspoon of Tommy Saturates for a seasoning and 1/4 teaspoon of Chef Paul , which is magic quarter magic .

Now I'm gonna take my whisk and I'm just gonna stir this until combined a little seasoning goes a long way , you know ?

All right .

So let's get started with our all purpose flour batter in this large bowl .

We're gonna add three cups of all purpose flour , two teaspoons of salt about a teaspoon and a half of black pepper .

Three teaspoons of Tony Sahara's Creole seasoning .

Two teaspoons of chef Paul puts poetry magic , one tablespoon of onion powder , one tablespoon of garlic powder and two teaspoons of dry thyme .

Gonna take our spoon and I'm just gonna give this a quick stir .

Wanna make sure that everything is well seasoned .

You don't want any bland um chicken fried stick .

All right .

It's been about 12 to 15 minutes now .

And as you can see , our oil is simmering and you wanna make sure that your oil is at a temperature of 350 °F .

OK .

All right .

Let's get started with frying our steak here .

We have a steak .

We're gonna take it and we're gonna add it into the egg mixture .

Ok .

Now that we got that nice and coated , we're gonna take it and add it into the all-purpose flour batter .

We cover this and I'm gonna just shake this to coat the uh steak with the all purpose flour batter .

And that's how it looks when we're done .

As you can see that it's nice and code it to you .

Now , we're going to add the steak into the hot oil and once we add it into the hot oil , you're gonna let it fry for about 3 to 4 minutes .

Now , frying times do vary depending on the size and the thickness of your steak .

Ok .

And don't worry about the , uh , the discoloration of the oil , it might look kind of cloudy because I just got finished from actually frying a piece of steak .

Ok .

Now , into the all goes .

All right .

Now , as you can see here , the steak is starting to float at the surface that lets you know that it is done and it's been about four minutes now .

So we're gonna go ahead and remove it out of the hot oil .

Look at that .

Look how beautiful and golden brown that looks .

Mm .

Mm .

Mm .

Ok .

Now , once we've transferred our chicken fried steak onto our cooling rack with a pan underneath it , um , we're gonna let them cool off for about 5 to 10 minutes before serving .

And here is the final presentation .

Look at that chicken fried steak with our cream sauce with mashed potatoes and green beans and meat .

Can't wait to have some of this , wait and cut this .

And that's how it looks on the inside .

Mhm .

Y'all , I'm telling you the steak was tender juicy , well seasoned and then it had that little crust on the outside and the mashed potatoes was so creamy and buttery and the green beans had a nice bacon flavor with all the seasonings that we've added .

I mean , it was really , really good .

Now , if you like my channel , you can hit the subscribe button , hit the bell button if you want to be notified of my videos .

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go to www dot Charlie cook andrews dot com .

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So until next time , take care and I hope y'all have a good one .

Peace .