Southern comfort food and Indian spices don’t often find themselves in the same recipe.
Yet country fried steak seemed the perfect excuse to marry the two. These quick-cooking steaks are wonderful when accented by the smoky heat of curry powder.
And while pan sauce is the traditional accompaniment to country fried steak, the acidity of mayonnaise spiked with roasted red peppers and mango chutney is perfect for cutting through that deep-fried flavor.
Most grocers now offer ultra-thin steaks, which are even thinner (and cook faster) than the cubed steaks commonly used for country fried steak.
1tablespoon kosher salt
1teaspoon freshly ground black pepper
6teaspoons curry powder, divided
3eggs
1cup all-purpose flour
4thin-sliced (about 1/4 inch) steaks (actual cuts may vary by store)
Canola oil
1/2cup mayonnaise
3tablespoons mango chutney
3jarred roasted red peppers
Preheat oven to 200 degrees.
In a large shallow bowl, mix together the salt, black pepper and 3 teaspoons of the curry powder. In a second large shallow bowl, lightly beat the eggs. In a third bowl, combine the flour and remaining 3 teaspoons of curry.
One at a time, dredge the steaks through the salt mixture, turning to coat both sides. Repeat the dredging process with the eggs, then with the flour mixture.
Add enough oil to just coat the bottom of a large, deep skillet. Heat over medium-high until the oil shimmers. Add two steaks to the skillet and fry 4 minutes per side, or until golden browned. Transfer the steaks to an ovenproof plate and keep warm in the oven. Repeat with remaining steaks.
In a food processor or blender, combine the mayonnaise, chutney and red peppers. Process until smooth. To serve, accompany each steak with a dollop of chutney mayonnaise.
Makes 4 servings.
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