Country Fried Veal Cubed Steak w/ Mashed Potatoes, Green Beans, and Garlic Knot Bread

Dinner Tonight: Country Fried Veal Cubed Steak w/ Mashed Potatoes, Green Beans, and Garlic Knot Bread

The Groundhog lied! He said an early Spring. If you step outside today you can tell it's not Spring, the wind is bone - chilling! From what they are predicting it's going to be this way all week. The first day of Spring is Wednesday so we'll wait and see. For dinner I had a nice size Veal Cubed Steak in the freezer that I let thaw overnight in the fridge. So for dinner I prepared Country Fried Veal Cubed Steak w/ Mashed Potatoes, Green Beans, and Garlic Knot Bread. I also made a bit of Brown Gravy out of the Veal drippings.



To make the Counry Fried Veal Cubed Steak I needed the following;  Veal Cubed Steak, Sea Salt, freshly Ground Black Pepper, 1/2 cup All-Purpose Flour, 1 whole egg, beaten or 1/4 Cup Egg Beater's, Vegetable Oil or Extra Virgin Olive Oil, 1 cup Low Sodium Beef Broth, 1/4 cup 2% Milk, and 1/2 teaspoon Dried Thyme leaves. Season the piece of veal on both sides with the salt and pepper. Place the flour into a pie pan. Place the egg into a separate pie pan. Dredge the meat on both sides in the Flour. Then follow by the egg and finally in the flour again. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking. Place enough of the oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the veal. Cook each piece on both sides until golden brown, approximately 4 to 6 minutes per side. Remove the steaks to a plate and cover tightly with foil. Set aside.


Remove all but one tablespoon of oil from the pan you cooked the veal in--don't clean the pan because you want all those brown bits. Whisk in one heaping tablespoon of the flour left over from the dredging. Add the beef broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken, about 3 minutes. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, but you probably wont need it. Serve the gravy over the steak. This came out too good! The Veal with Seasoning and Flour Crust is perfect. Along with the Gravy topping, too good! I left the recipe at the end of the post, the recipe is for 2 Veal Cubed Steaks.



For sides to go with the Veal I prepare Mashed Potatoes, Green Beans, and Baked Garlic Knot Bread. the Mashed Potatoes were Bob Evan's Brand, just heat in the microwave and their ready. I used Del Monte Cut green Beans (Single Serving Can). For this just heat in a small sauce pan until heated. The Garlic Knot Bread was from the Walmart Bakery, just heat on 425 degrees for about 6 minutes and done. For dessert later tonight a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.







Veal Country Fried Steak

INGREDIENTS (makes 2 steaks)


2 Veal Cubed Steaks (the grocery store sells them ready-cubed for you)
Sea Salt
freshly Ground Black Pepper
1 cup All-Purpose Flour
1 whole egg, beaten or 1/4 Cup Egg Beater's
Vegetable Oil or Extra Virgin Olive Oil
1 cups Low Sodium Beef Broth
1/4 cup 2% Milk
1/2 teaspoon Dried Thyme leaves


DIRECTIONS

Season each piece of veal on both sides with the salt and pepper. Place the flour into a pie pan. Place the egg into a separate pie pan. Dredge the meat on both sides in the flour. Then follow by the egg and finally in the flour again. Repeat with the other piece of veal. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.

Place enough of the oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the veal. Cook each piece on both sides until golden brown, approximately 4 to 6 minutes per side.

Remove the steaks to a plate and cover tightly with foil. Set aside.
Remove all but one tablespoon of oil from the pan you cooked the veal in--don't clean the pan because you want all those brown bits. Whisk in one heaping tablespoon of the flour left over from the dredging.

Add the beef broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken, about 3 minutes. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes.

Season to taste, but you probably wont need it. Serve the gravy over the steaks and serve with a side a mashed potatoes.


http://www.armidacooks.com/2006/07/veal-country-fried-steak.html