Chicken Fried Steak with Black Pepper Béchamel, Sour Cream Mashed Potatoes, and Peas & Pearl Onions

Chicken Fried Steak

Ingredients:

• 4 cube steaks (beef round, tenderized)

• 1 cup buttermilk

• 1 egg

• 1 cup all-purpose flour

• ½ cup cornstarch

• 1 tsp garlic powder

• 1 tsp paprika

• 1 tsp salt

• ½ tsp black pepper

• Neutral oil for frying

Instructions:

1. Prep: Whisk buttermilk and egg. In another bowl, mix flour, cornstarch, and spices.

2. Dredge: Dip steak in buttermilk, then coat in seasoned flour. Press to adhere. Let rest 10–15 min.

3. Fry: Heat oil to 350°F. Fry 3–4 min per side until golden. Drain on paper towels.

Creamy Black Pepper Béchamel

Ingredients:

• 2 tbsp butter

• 2 tbsp flour

• 1 ½ cups warm milk

• ½ cup heavy cream

• 1½ tsp fresh cracked black pepper

• Salt to taste

Instructions:

1. Melt butter, stir in flour to form roux. Cook 1–2 min.

2. Slowly whisk in warm milk and cream. Simmer until thickened.

3. Stir in black pepper and salt.

Sour Cream Mashed Potatoes (from your previous recipe)

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and cubed

• ½ cup sour cream

• ¼ cup heavy cream (warm)

• 3 tbsp unsalted butter

• Salt and white pepper to taste

Instructions:

1. Boil potatoes in salted water until tender. Drain.

2. Mash with butter, then mix in sour cream and warm cream.

3. Season to taste.

Peas and Pearl Onions

Ingredients:

• 1 ½ cups frozen peas

• 1 cup pearl onions (thawed if frozen)

• 1 tbsp butter

• Salt and pepper to taste

Instructions:

1. Sauté pearl onions in butter until lightly golden (5–6 minutes).

2. Add peas and cook until warmed through.

3. Season with salt and pepper.

Wine Pairing

• Syrah: Earthy, bold, and peppery—matches the gravy and fried coating beautifully.

• GSM Blend: Juicy and balanced with enough structure to handle the creamy mash and richness.

• Alt: Zinfandel if you want more fruit-forward flair.