master

For eight weeks, we're exploring the country's culinary wonders right from the Blue Apron Test Kitchen! Fifth stop: Austin. For this classic Texan dish, steaks are pounded until thin, then breaded and pan-fried to achieve an irresistibly crispy, golden brown exterior, similar to that of a chicken cutlet. We’re topping ours with a traditional-style white gravy, made with milk, flour, garlic, and tangy hot sauce, for a little kick of heat. To learn more about what inspired this dish, go to roadtrip.blueapron.com/austin.

Ethan Mick

with Mashed Potatoes

Texas-Style Chicken-Fried Steaks & Gravy

Steaks

Pasture-Raised Egg

Green Beans

Garlic

Golden Potatoes

Low-Fat Milk

All-Purpose Flour

Hot Sauce

White Wine Vinegar

Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the **potatoes**. Peel and roughly chop **2 cloves of garlic**.

Prepare the ingredients:

Add the **diced potatoes** to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add **2 tablespoons of olive oil**. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Cook & mash the potatoes:

Pat the **steaks** dry with paper towels. Transfer to a cutting board; carefully halve horizontally. If each piece is still thicker than 1/4 inch, place between two sheets of plastic wrap; using the bottom of a heavy pan (or a meat mallet), pound the steaks to a ¼-inch thickness. Remove the plastic wrap, then season with salt and pepper on both sides. Crack the **egg** into a large bowl; add **1/4 cup of the milk** and season with salt and pepper. Whisk to combine. In a separate large bowl, combine the **spice blend** and **all but 1 tablespoon of the flour**; season with salt and pepper. Working one piece at a time, thoroughly coat the **seasoned steaks** in the **spiced flour** (shaking off any excess), then in the **egg mixture** (letting the excess drip off), then back in the **spiced flour** (shaking off any excess). Transfer to a plate.

Pound & coat the steaks:

In a medium pan (nonstick, if you have one), heat a drizzle of **olive oil** on medium-high until hot. Add the **green beans** and **half the chopped garlic**; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the **vinegar** (carefully, as the liquid may splatter). Cook, stirring occasionally, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

Cook the green beans:

In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of the flour sizzles immediately when added, add the **coated steaks**. Cook 2 to 3 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a plate; let rest at least 5 minutes. Wipe out the pan.

Cook the steaks:

In the same pan, heat **1 tablespoon of olive oil** on medium-high until hot. Add the **remaining chopped garlic** and **remaining flour**. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Add the **remaining milk** (carefully, as the liquid may splatter) and **1/4 cup of water**. Cook, stirring frequently, 2 to 3 minutes, or until thickened. Turn off the heat and stir in **as much of the hot sauce as you’d like**, depending on how spicy you’d like the gravy to be. Taste, then season with salt and pepper if desired. Serve the **cooked steaks** with the **mashed potatoes** and **cooked green beans**. Top the steaks with the **gravy**. Enjoy!