Recipes

Country fried steak with mash and creamy pan gravy

Serves: 2
Prep Time: 15 mins
Cook Time: 30 mins

Ingredients

For the steak

2 thin beef steaks (sirloin or frying steak, fat trimmed & reserved)
100g plain flour
50g rice flour
1 tsp paprika
1 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp dried oregano
½ tsp dried thyme
1 tsp salt
1 tsp cracked black pepper
2 eggs, beaten

For frying

Rendered fat from steak
1 tbsp goose fat or beef dripping (preferred)
100ml vegetable oil (for shallow-deep fry)

For the mash

600g potatoes, peeled and chopped
50g butter
50ml milk
Salt and pepper, to taste

For the gravy

Reserved pan fat/oil
1 tbsp plain flour
150ml double cream
1 tbsp beef gravy granules
Water as needed (about 50–150 ml)

To finish

Sea salt flakes
Squeeze of lemon juice

Method

1. Make the mash

Boil potatoes in salted water until soft. Drain, mash, and mix in butter and milk. Season to taste. Cover with clingfilm and keep warm in the oven on the lowest setting (about 80°C).

2. Prepare the steak

Mix plain flour, rice flour, spices, and herbs in a bowl. Dip each steak in flour, then egg, then flour again. For an extra crisp coating, repeat once more (triple pane). Set aside while you prepare the fat.

3. Render fat & fry

Slowly fry the trimmed steak fat in a pan until the fat melts. Add goose fat/beef dripping and vegetable oil. Heat gently over medium-low heat. Fry steaks for about 1 minute per side until golden and crisp. Remove and keep warm.

4. Make the gravy

Pour most of the fat out, leaving 1–2 tbsp in the pan. Add flour and cook until lightly browned. Add double cream and whisk. Stir in gravy granules, alternating with splashes of water and cream until smooth and thick.

5. Plate up

Spoon mash onto the plate and shape slightly with the back of a spoon. Place the crispy steak on top, season with sea salt and a squeeze of lemon, and pour the creamy gravy over the mash.