Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

******************************

Please Fave the original Here

Speaking of , another classic gem from our Patron Saint of BACON™ :p

******************************

Please Fave the Original Submission here. - https://www.furaffinity.net/view/18169532/

******************************

From vrghr !

******************************


yaegashi posted a recipe for his Sawmill Gravy recently (Here: http://www.furaffinity.net/view/18142553/ )

It brought back fond memories of mom's Biscuits and Gravy breakfasts when Vrghr was just a little cub! Wuff hadn't made a Sawmill Gravy in ages, and decided right then and there that Vrghr was going to cook some up ASAP.

Since Vrghr is NOT a "morning wuff", wuffy decided to use this in a supper dish. And what better dish to slather with that iconic Southern gravy, than another iconic Southern meal: Chicken Fried Steak! Well - almost!

Those perforated tenderized steaks have gotten Expensive! However, there were some LOVELY pork shoulder (boneless) steaks on sale right beside. And wuffy's do like pork. So....

Vrghr put his normal twists on those iconic items and made a Chicken Fried PORK Steak, with (enhanced) Sawmill Gravy, and the sided it with an experimental creamed kale and yellow squash creation. Oh yeah, those are good eats!

Why did wuff "tinker" with the Sawmill Gravy? Well, unlike a lot of gravies that work with creams, butters, etc., a Sawmill gravy is really just the oil/fat of the fried ingredient, mixed with flour and milk. It relies on a strongly-flavored fried base for its foundation, and then kicks that up with lots of pepper. This is why it is so popular as a breakfast item; bacon and sausage both provide a powerful foundation to work with.

However, even with the spices wuff added to the pork and its coating, it didn't quite have the same powerful flavor as a rasher of bacon or a pound of breakfast sausage. So wuffy "snuck in" a bit more flavoring to his gravy mix.

In any event, this still maintained enough lineage to the country roots of mom's cooking to satisfy wuffy's longings, and it really created a delicious, and hearty "comfort dish" for a blustery cold evening!

Ingredients:

4 ea ~1/2 lb boneless Pork Shoulder Steaks
Oil for Frying (~1 Cup or so)

For the Egg Wash:

1 egg
3/4 C milk
1 Tbs Soy Sauce
1 Tbs Smoked Paprika
2 tsp ground Black pepper
2 tsp Sriracha sauce
2 tsp granulated Garlic

For the Flour Coat:

~3/4-1 C Flour
2 Tbs Garlic Garni seasoning
2 Tbs Smoked Paprika
2 tsp ground Black Pepper
2 tsp Emeril's Essence
2 tsp ground Black pepper
2 tsp Salt

For the Sawmill Gravy

~2-3 Tbs of the frying oil + browned bits
~3 Tbs Flour
~1 C Milk
~1/2 C Chicken Stock
1/3 C White Wine
2 Tbs Butter
1 Tbs Sour Cream
~2 tsp ground Black Pepper

For the Creamed Kale & Squash:

1 med Yellow Squash, sliced
10-12 oz fresh Kale, chopped
2 Tbs minced Dried Onion
2 Tbs minced Garlic
1/2 C Milk
1/2 C Chicken Stock
1/3 C White Wine
1/2-3/4 C Shredded cheese
3 Tbs Butter
2 Tbs Flour
Dash Nutmeg
1 Tbs Lemon Juice
~1/2 tsp Salt
Pepper as desired

Directions:

Whisk the egg wash ingredients together in a medium bowl

Sift the flour coating ingredients together into a square cake pan (makes it easier to spread out the egg coated pork to coat it).

Sprinkle the pork steaks lightly with a bit of salt, pepper, and granulated garlic. Place on a cutting board and beat the heck out of the pork until the steak flattens and spreads out. Flip over, season the other side lightly, and beat it some more until the steaks are about 1/3" thick. (great time to get your frustrations out!)

Fill a Large skillet about 1/3-1/2" deep with oil (Try not to use a non-stick skillet! Stainless steel or cast iron, etc., is preferred. You want bits of the frying steaks to stick to your skillet, to form the base for your Sawmill Gravy to come!). Heat until shimmering (about 325 degrees).

Dunk each flattened pork steak into the egg mixture with your "wet" hand.
Using your "dry" hand, dredge the coated steak thoroughly in the seasoned flour. Tap gently to shake the loose floor coat off.

CAREFULLY!! Add the coated pork to the hot oil! Don't drop and splash it about!

Fry the pork about 5-7 minutes on each side (depending on oil heat), until the coating is browned and crispy.
Note: Even with Vrghr's largest skillet, only 2 steaks would fit at one time. Do NOT crowd the pork in. If necessary, work in batches to complete the frying, adding more oil if needed.

Carefully remove the pork to a plate lined with paper towels to drain, and place in a warm (150 degree) oven to hold while frying the rest of the steak and making the gravy and sides.

When all the steaks are fried, drain off some of the oil being careful to retain the browned bits and sediments, until about 2-3 Tbs of oil remains. Return skillet to heat.

Add the butter and allow to melt.

Whisk the flour into the hot oil to form a roux. Cook for about 3-5 minutes until the raw flour flavor is gone.

Add the white wine and scrape up any remaining sticky brown bits. Stir to incorporate.
Add the chicken stock and stir in, then whisk in the milk and continue whisking while it comes back up to a simmer. Don't worry about the initial lumpiness - as the milk heats, things will smooth out.

Whisk in the black pepper, and whisk in the sour cream. Let everything heat together until it starts to gently boil, whisking occasionally. Gravy will thicken as it warms. If necessary, add more milk gradually to thin the gravy.

Reduce the temperature to warm, to hold.

Make the Creamed Squash and Kale:
In a medium sauce pan, heat the butter until it stops foaming. Add the minced garlic and dried onions.
Add the sliced Yellow Squash and stir to coat. Allow to cook until tender. A bit of brown on some spots is okay.
Add the Kale by handfuls, cooking down until more can be added.
Stir in the flour, letting it stick to the butter, and continue to cook and wilt the veggies for about 2-3 minutes.
Add the White Wine, chicken stock, and milk. Add a dash of nutmeg. Stir everything together.
Cover and reduce to med heat.
Stir occasionally as cream sauce comes together. Stir in the shredded cheese and allow to melt and combine.

When ready to serve, stir in the Lemon Juice to "brighten" the mix.
Taste, and season with salt as desired. The kale as a bit of peppery taste to start with, but if desired, add more ground black pepper.


Plate the meal:
Remove a steak from the warming oven. It is GREAT served with mashed potatoes!
Ladle a nice bit of the Sawmill Gravy over the pork steak (and potatoes if present).
Side with some of the creamed veggies.
Add a dash of fresh ground pepper to the gravy.

Serve while everything is still hot. (Sawmill gravy sets up like spackle when it gets cold!)

DEVOUR!

{Note - If you want to set your sights on a more "international" flair, you can always tell your guests this is a "southern take" on a Wienerschnitzel! *chuckles* }

******************************