I also love white sawmill gravy to top this vegan steak, but if you are not a fan you could always make a brown mushroom gravy to pour on top. On busy weeknights, all you have to do is thaw it, and you are ready to bread and fry it, or use it in any of the other gazillion ways you can use seitan. Basic seitan is so easy to make, too! I simmer mine for an hour but it only takes a few minutes to mix up! I often make a double batch because it freezes so well. I have often said in the south you are born with hot oil coursing through your veins, because we fry everything. But once I learned to make basic seitan, and realized how wonderfully it fries up, I knew I had to make country fried seitan steak!!! So obviously once going vegan, country fried steak was off the menu for me.
Yes, in the south we even batter and fry steak. It is basically just cube steak that has been extra tenderized, battered, and fried.
#Cracker barrel biscuit and gravy recipe cracker#
My favorite thing to order for years at Cracker Barrel was the chicken fried steak, or country fried steak, depending on what you want to call it. If my mom was in the mood to cook us dinner (she may be a good cook but she hates doing it) we were likely eating out somewhere that still served some variation of southern food. To say we ate out at Cracker Barrel weekly in my childhood would not be that much of a stretch. My mom can fry the heck out of some food and make you want to weep with joy while you eat it.Īlso, if you ever travel much in the south east, you quickly learn there is a Cracker Barrel at like every other interstate exit. My mom made cube steak on the regular, and when I did eat meat, I thought she made the best fried chicken on the planet. Where cooking southern food is concerned, my mom and Grandmama taught me everything I know. My mom is an incredible cook, even though she will try and tell you I did not inherit my cooking skills from her.
0 kommentar(er)
