jody
6-23-14, 2:17pm
Chicken Fried Steak2 2/3 cups old-fashioned oats
1/4 cup dried onions
1 1/2 cups (350 ml) water
2 eggs
2 tsp rubbed sage
2 tsp Lawry's Perfect Blend Chicken and Poultry seasoning
3 Tbsp vegetable oil for frying
Gravy:
2 cans cream of mushroom soup
3 cups (675 ml) milk (I use reconstituted powdered milk)
Heat oil in a large skillet with a lid.
Mix first six ingredients. It should be wet and stick together well. If it does not, add enough water until it does.
Form into six patties, and fry both sides until browned.
Meanwhile, whisk soup and milk to make the gravy.
Lower heat to simmer. Pour gravy on patties and flip them over to coat both sides. Cover and simmer on low for 10-15 minutes, checking occasionally to make sure that patties don't stick or burn.
Serves 6.
As written, this recipe is from a website called The Prudent Homemaker. I made some changes to fit my liking.
Being from the south, we like our Chicken Fried Steak so this recipe caught my eye, but meatless? Well, to start, I cut the recipe in half and that made 4 good-sized patties. I cut out the soup completely and made my own milk gravy.
Seasonings can be altered. For example, I found the sage to be a little too much, so I cut it in half. I also added salt.
But all in all, we really liked the dish. My husband even asked for it again soon after. I like the fact that I can stir it up in the morning and then just cook it up that night for dinner. Very little prep work makes for a very easy and fast meal to put together.
I'm always on the lookout for ways to add more healthy oats to my menu abd this one is a keeper.
Full recipe can be made and uncooked patties wrapped in wax paper can be frozen and cooked staight from the freezer.
Oh, and yes it really does look like chicken fried steak and sorta taste like it, too.
Very filling!
1/4 cup dried onions
1 1/2 cups (350 ml) water
2 eggs
2 tsp rubbed sage
2 tsp Lawry's Perfect Blend Chicken and Poultry seasoning
3 Tbsp vegetable oil for frying
Gravy:
2 cans cream of mushroom soup
3 cups (675 ml) milk (I use reconstituted powdered milk)
Heat oil in a large skillet with a lid.
Mix first six ingredients. It should be wet and stick together well. If it does not, add enough water until it does.
Form into six patties, and fry both sides until browned.
Meanwhile, whisk soup and milk to make the gravy.
Lower heat to simmer. Pour gravy on patties and flip them over to coat both sides. Cover and simmer on low for 10-15 minutes, checking occasionally to make sure that patties don't stick or burn.
Serves 6.
As written, this recipe is from a website called The Prudent Homemaker. I made some changes to fit my liking.
Being from the south, we like our Chicken Fried Steak so this recipe caught my eye, but meatless? Well, to start, I cut the recipe in half and that made 4 good-sized patties. I cut out the soup completely and made my own milk gravy.
Seasonings can be altered. For example, I found the sage to be a little too much, so I cut it in half. I also added salt.
But all in all, we really liked the dish. My husband even asked for it again soon after. I like the fact that I can stir it up in the morning and then just cook it up that night for dinner. Very little prep work makes for a very easy and fast meal to put together.
I'm always on the lookout for ways to add more healthy oats to my menu abd this one is a keeper.
Full recipe can be made and uncooked patties wrapped in wax paper can be frozen and cooked staight from the freezer.
Oh, and yes it really does look like chicken fried steak and sorta taste like it, too.
Very filling!