Tuesday, September 16, 2014

Redeye Gravy with a touch of 'Curry' & Chicken Fried Steak

PREP / TIME: 45 MINUTES              Makes 4 SERVINGS

1                    large egg, lightly beaten
1/2                 cup milk
1-1/2              cups all-purpose flour
Freshly ground pepper
12               1/4-inch-thick slices of top-round beef (about 18 ounces)
Vegetable oil
1                small onion, thinly sliced
2                garlic cloves, minced
1                tablespoon minced fresh ginger
1                tablespoon mild Madras  curry powder 
1-1/2          tablespoons Sriracha
1/2             cup strong-brewed coffee
1               13-ounce can unsweetened coconut milk
2                tablespoons lime juice
Lime wedges for serving
1-1/2         teaspoons sugar

1 .       In a pie plate, whisk the egg with the milk. In another pie plate, generously season the flour with salt and pepper. Dredge the beef in the flour, tapping off the excess. Dip the coated slices in the beaten egg mixture and dredge again in the flour, lightly patting the coating to help it adhere.
2 .      In a large cast-iron skillet, heat 1/2 inch of vegetable oil until shimmering. Working in 2 batches, fry the steak over moderate heat, turning once, until golden and crispy, about 5 minutes. Drain on paper towels and season lightly with salt.
3 .      Pour the cooking oil into a heatproof cup and wipe out the skillet. Return 2 tablespoons of the oil to the skillet and add the onion, garlic and ginger. Cook over moderate heat, stirring occasionally, until the onion is softened and browned, about 5 minutes. Add the curry powder and Sriracha and cook, stirring, for 2 minutes. Add the coffee and boil until reduced by half, about 3 minutes. Add the coconut milk, lime juice and sugar, season the gravy with salt and pepper and simmer until thickened, about 5 minutes.
4 .      Put the chicken-fried steaks in shallow bowls. Top with the curry gravy and serve with lime wedges.
                Serve With Egg noodles.

Suggested Pairing :
Spicy, coffee-scented Argentinean Syrah.


  1. Good afternoon Nee,
    Delightful! This recipe looks and sounds delish! What a layering of flavors, lime, curry, coconut, ginger, and even brewed coffee. Never had some thing like this before, so it will be a saver for sure. Like the fact you placed it over needles. Also, I like the paring of wine, Syrah...will go very nicely together.Thanks so much for sharing this fabulous dish! Have a blessed day!
    Dottie :)

    1. Evening dear Dottie,
      The flavors are almost layers like the gumbo flavors , all go together so well .
      What's so good about this dish , you can add or take out the flavors , you can put your very own twist on it .
      Love noodles and some time I put it over rice , just depends on what else is going on the table . Syrah makes a nice touch with gravies .
      Thanks for stopping by and have a blessed week . ~~Nee~~ ;-D

  2. I must admit, although I am not a fan of gravy, this does sound very tasty!

    1. Hi Nellie , it's different and when you hear grits and gravy , you will know you are in gumbo country . Thanks for stopping by ;-D

  3. This recipe sounds so delicious! I love the ingredients!

    1. hi Medeja , a salad and roll and your dinner is ready in less than an hour , thanks for stopping by :)

  4. Love this meal Nee. I love all of your meals though. Simply delicious. Blessings, Catherine xo

    1. Hi Catherine , this dish is so easy and nice for busy people . Thanks so much for stopping by :)

  5. At first glance I thought this was chicken; now that I'm actually reading the great recipe, it's of course, steak! Wow, another classic dish with a 'twist'...awesome! I also love how you pair your dishes with the proper wine! xo

    1. Hi Elisabeth , it's different and you can make it to suit your taste . The wine , I decided to add a touch of class ;- D thanks for stopping by ;- D


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