Dinner
Fried meat.
More specifically, chicken-fried steak. With mashed potatoes and gravy.
Mashed potatoes
If you are one of these urban “comfort food” fans who have no clue how grandmothers actually made this stuff, you won’t like this recipe. Lumps? My grandmother would have died of shame, had her mashed potatoes contained lumps. Lumps, indeed! By the way, you’ll want to time the potatoes so they’re done when everything else is.
4 baking potatoes, peeled
salted water
1 stick (that’s what I said) butter
1-2 T. milk
If you want to cook these quickly, cut the potatoes into 1/2-inch slices. Cover them with salted water, bring to a boil, then simmer until they pierce easily with a fork.
Drain the potatoes, and put them in a mixer bowl (that’s right, a mixer — those potato mashers are for ninnies who have never eaten real mashed potatoes) with the milk and butter. Mix until smooth and creamy, not nasty and lumpy.
Chicken-fried steak
1 lb. chuck eye, top round, or sirloin, cut into pieces
1/2 c. flour, mixed with 1 t. salt and 1 t. black pepper
4 T. bacon fat, suet, or vegetable oil
2 c. milk
Prepare the beef. Beat it with a mallet until no more than a quarter-inch thick, preferably thinner. Melt the fat over high heat, dredge the beef in the flour mixture, and fry until brown on both sides and done. Remove the beef to a hot platter, then make the gravy.
To the fat in the pan, add 2 T. of the flour mixture you used to dredge the beef. Mix it well with a whisk, or if you’ve done this before, a spoon, over high heat. Add the milk (if you’ve never done this, you may want to add it slowly), and stir constantly until the gravy thickens and is smooth — like the mashed potatoes!
Beef and mashed potatoes go on plate. Gravy — which is the real point — goes on everything.
And don’t even say anything about salad. Nasty. How anybody can eat raw weeds is beyond me. Salad isn’t food, unless you’re a rabbit.