Prep Time: 10 minutes Total Time: 20 minutes Makes 4 servings

Ingredients:

2¾ cups all-purpose flour

¼ cup seasoned salt
3 tablespoons lemon pepper
1 tablespoon garlic salt
Canola or peanut oil for frying
4 (5-ounce) pieces tenderized top or bottom round steaks (see Tip)
Golden Fry Batter (see below)
Creamy White Gravy (see below)

Instructions:

1. In a medium bowl, combine the flour, seasoned salt, lemon pepper, and garlic salt. Set aside.

2. In a large saucepan, pot, or Dutch oven, pour in enough oil to deep-fry the steaks (2½ to 3 inches). Heat the oil over medium-high heat until it reaches about 350°F.

3. Pick up one piece of meat with tongs and dip it into the batter and then into the flour mixture. Be sure both sides are well coated. Repeat, or as I call it, “double baptize.” Repeat with remaining steaks.

4. Fry the pieces for 3 to 4 minutes on each side, or until golden brown. Cool on wire rack. Serve warm with the gravy.

Tips: “Tenderized” steaks, which are cut from the eye of round, top round, or bottom round, have been mechanically tenderized by the butcher. They look like a cross between a hamburger and steak. You can also buy sirloin and tenderize it yourself with a meat tenderizing hammer.

You can replace the Golden Fry Batter with a mixture of 2 cups milk or buttermilk, 2 large eggs, beaten, and 1 teaspoon baking powder.

Golden Fry Batter

I used to be a milk or buttermilk and egg fan when battering meat to fry, but it seemed that the coating didn’t wanted to stick to the meat as well as I needed it to. This creates a thicker, crispier crust that is the secret to my chicken-fried steak and will work to create a golden crust on meats, veggies, or anything you dream of frying up.

Prep Time: 5 minutes Total Time: 5 minutes Makes 3 cups

Ingredients:

3 tablespoons powdered whole egg
3 tablespoons powdered milk
1 teaspoon baking powder
½ teaspoon smoked paprika
3 cups warm water

Instructions:

1. In a small bowl, whisk the egg, milk, baking powder, and paprika together.

2. Dissolve the mixture in the water.

Creamy White Gravy

I remember watching Mama and all those old women whip up batches of gravy with three simple ingredients: grease, flour, and milk. Gravy scares some folks, like my wife. Don’t give up on a batch of gravy: You can always bring it back with a little more milk or flour. And be sure to give it enough salt and pepper. Whip this up for breakfast and serve with Sourdough Biscuits, or for an evening meal with mashed taters.

Prep Time: 8 minutes Total Time: 8 minutes Makes about 2 cups

Ingredients:

½ cup bacon, sausage, or other meat grease
5 tablespoons all-purpose flour
1 ½ to 2 cups milk, warmed

Salt and black pepper

Instructions:

1. Heat the grease over medium heat in a large skillet.

2. Sift in the flour and let it come to a boil for 2 minutes, stirring and mashing down constantly with a spatula.

3. Slowly stir in 1½ cups of the milk and bring back to a light boil. Continue stirring until the mixture is smooth and reaches the desired consistency, about 2 minutes. You can add more milk or water to thin the gravy, if necessary.

4. Season with salt and pepper to taste. Serve hot.

Tip: A lot of times on ranches I use canned milk, which gives a very rich flavor, but sometimes I add a little water to thin it. You can also use heavy cream for a richer taste.

Prep: 20 min Bake: 3 hr Total: 3 hr 20 min Serves:8

Ingredients

1 (4 to 5-pound) prime boneless beef chuck roast, tied

Kosher salt and freshly ground black pepper

All-purpose flour

Good olive oil

2 cups chopped carrots (4 carrots)

2 cups chopped yellow onions (2 onions)

2 cups chopped celery (4 stalks)

2 cups chopped leeks, white and light green parts (2 to 4 leeks)

5 large garlic cloves, peeled and crushed

2 cups good red wine, such as Burgundy

2 tablespoons Cognac or brandy

1 (28-ounce) can whole plum tomatoes in puree

1 cup chicken stock, preferably homemade

1 chicken bouillon cube

3 branches fresh thyme

2 branches fresh rosemary

1 tablespoon unsalted butter, at room temperature

Directions:

1. Preheat the oven to 325 degrees F.
2. Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.
3. Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 2 1/2 hours, until the meat is fork tender or about 160 degrees F internally. Turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer.
4. Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast, and slice the meat. Serve warm with the sauce spooned over it.