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Country Fried Steak & Gravy with Potato Drop Biscuits
Student Chef: Dave Johnson. Dave Johnson, student in the culinary arts program at Lake Washington Tech in Kirkland, noted that most of Washington’s potatoes are processed. So he came up with this perennial favorite combination of chicken fried steak, biscuits and gravy – but using instant mashed potatoes (dehydrated potato flakes) to coat the steaks, add to the biscuits and thicken the gravy. The judges said, “Traditional idea, great taste and usage of potato product.”
Servings
servings
Ingredients
Potato Drop Biscuits:
Potato Country Gravy:
Steak:
Servings
servings
Ingredients
Potato Drop Biscuits:
Potato Country Gravy:
Steak:
Instructions
Biscuits:
  1. Preheat oven to 400°F.
  2. In large bowl combine all dry ingredients. Using pastry blender, fingertips or food processor, cut butter into flour/potato mixture until mixture resembles coarse meal. Gradually stir in buttermilk until all dry ingredients are moistened.
  3. Drop dough by rounded tablespoonsful onto parchment-lined baking sheet. Bake until biscuits are golden brown and cooked through, about 15 to 20 minutes.
Gravy:
  1. While biscuits are baking, in large skillet over medium-high heat, brown sausage, breaking up with wooden spoon. Add milk, reduce heat to medium-low and stir to scrape up all sausage bits from bottom of pan.
  2. Sprinkle in potato flakes, paprika and peppers and cook, stirring occasionally, until thickened, about 8 to 10 minutes (use higher amount of potato flakes if you prefer thicker gravy). Keep warm while cooking steaks.
Steak:
  1. Combine potato flakes, pepper, paprika, salt and cayenne in shallow pan.
  2. In mixing bowl, beat eggs and buttermilk until blended. Pat steaks dry. Dip each steak in egg mixture, then in potato flakes, then again in egg and again in potato flakes.
  3. In large skillet over medium-high heat, heat oil. Add steaks and cook until golden brown and crisp, about 3 minutes per side. Place each steak on warmed serving plate and top with gravy. Serve biscuits on the side.
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