Well, as long as I’ve just posted about the term “chicken-fried”, I thought I might as well share what we’ve been eating lately.
In a desperate search for a different way to use ground beef (not spaghetti or meatloaf… again), I decided to try a ground beef version of… well… something akin to chicken-fried steak.
[cue: Hallelujah Chorus].
Here’s basically what I did the other night:
- Completely thaw 2 pounds of ground beef. If I’m starting mid-to-late afternoon, I just put the frozen meat – still wrapped – in a sink-full of hot water. This thaws it pretty quickly!
- In a large mixing bowl, combine the meat with the following ingredients:
- 2 eggs (So far, when I’ve made it, I’ve added about one egg per pound of meat.)
- Garlic Powder (We like quite a bit. Plus, if the meat is gamey at all, this really helps tame that taste.)
- Minced Onion, dried
- Salt & Pepper
- Olive Oil (This may be unnecessary if your meat has a good amount of fat in it already. Ours is quite lean right now.)
- In a pie plate or dinner plate, combine flour, salt, and black pepper – for dredging.
- In another pie plate or dinner plate, pour a goodly amount of buttermilk.
- With the meat mixture, make small balls (just according to your preference. Keep in mind that they will be flattened, and will get fairly large as a result.).
- Heat the griddle with some oil on it.
- Roll one of the balls in the dredging mixture, flatten slightly in your hand, dip it in the buttermilk, and dredge it again in the flour. Before removing it from the flour, press it out as you can get it (while still being able to move it to the griddle).
- Move it to the griddle, and cook until browned.
- Repeat until meat is gone.
Enjoy this with mashed potatoes and white gravy. Hurray for a different ground beef meal!