Chicken Fried Steak, Mashed Potatoes, Cream Gravy and Sauteed Green Beans with Bacon

Ingredients

• 2 lb Russet Potatoes (Peeled and cut into 1-inch cubes)
• 1 tbsp Salt (For boiling water)
• 0.5 cup Unsalted Butter (Cut into pieces, at room temperature)
• 0.5 cup Whole Milk (Warmed)
• 0.5 tsp Black Pepper (Freshly ground)
• 1 tbsp Fresh Chives (Finely chopped, for garnish (optional))

Instructions

1. 1

   Cook the Potatoes

   • Place the peeled and cubed potatoes in a large pot or Dutch oven.
   • Add enough cold water to cover the potatoes by at least 1 inch. Add 1 tablespoon of salt to the water.
   • Bring the pot to a rolling boil over high heat, then reduce the heat to medium and let it simmer steadily.
   • Cook for 15-20 minutes, or until the potatoes are very tender and a fork pierces them with no resistance.
2. 2

   Drain and Dry the Potatoes

   • Drain the potatoes thoroughly in a colander, shaking to remove excess water.
   • Return the empty pot to the stove over low heat. Add the drained potatoes back to the pot.
   • Let the potatoes sit in the warm pot for 1-2 minutes, shaking occasionally, to evaporate any remaining moisture. This is a crucial step for fluffy, not watery, mashed potatoes.
3. 3

   Mash the Potatoes

   • Remove the pot from the heat.
   • Mash the potatoes until they are completely broken down. For the smoothest, fluffiest texture, pass the potatoes through a ricer or food mill. A hand masher also works well for a more rustic texture.
4. 4

   Incorporate Butter and Milk

   • Add the room temperature butter pieces to the hot mashed potatoes and use a spatula to gently fold them in until the butter is fully melted and incorporated.
   • Slowly pour in the warm milk while continuing to fold gently. Stop when the potatoes reach your desired creamy consistency. Avoid overmixing.
5. 5

   Season and Serve

   • Season with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
   • Stir gently, taste, and adjust the seasoning as needed.
   • Transfer to a warm serving bowl, garnish with fresh chives if desired, and serve immediately.

Ingredients

• 4 tbsp unsalted butter (For a more traditional flavor, substitute with bacon drippings or sausage grease.)
• 0.25 cup all-purpose flour
• 2 cup whole milk (Using room temperature milk helps prevent lumps from forming.)
• 0.75 tsp salt (Adjust to taste, especially if using salted drippings.)
• 1 tsp black pepper (Freshly cracked is essential for the signature peppery flavor.)

Instructions

1. 1

   Create the Roux

   • In a medium skillet or saucepan, melt the butter over medium heat until it's fully liquid and bubbling slightly.
   • Sprinkle the all-purpose flour over the melted butter and immediately begin whisking to form a smooth, thick paste. This is your roux.
   • Continue cooking the roux, whisking constantly, for about 2 minutes. This cooks out the raw flour taste. The roux should be a pale, blonde color and smell slightly nutty.
2. 2

   Build the Gravy

   • While whisking vigorously, slowly pour in about half a cup of the room temperature milk. The mixture will seize up and become very thick; this is normal.
   • Continue whisking until the paste is smooth and free of lumps.
   • Gradually stream in the remaining milk while continuing to whisk. This slow addition is key to a perfectly smooth gravy.
   • Increase the heat slightly to bring the gravy to a gentle simmer, stirring often to prevent it from scorching on the bottom.
3. 3

   Thicken and Season

   • Once simmering, reduce the heat to low and let it cook for 3-5 minutes, stirring frequently, until the gravy has thickened to your desired consistency. It should coat the back of a spoon.
   • Remove the skillet from the heat. Stir in the salt and a generous amount of freshly cracked black pepper.
   • Taste the gravy and adjust the seasoning as needed. Serve immediately while hot.

Ingredients

• 6 slices thick-cut bacon (chopped into 1/2-inch pieces)
• 1 medium yellow onion (finely chopped)
• 2 cloves garlic (minced)
• 1 lb fresh green beans (trimmed)
• 0.25 cup chicken broth (can substitute with water)
• 0.5 tsp kosher salt (adjust to taste)
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Cook the bacon until crisp. In a large skillet over medium heat, add the chopped bacon. Cook, stirring occasionally, for 6-8 minutes until the bacon is browned and crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, reserving about 2 tablespoons of bacon fat in the skillet.

2. 2

   Sauté the aromatics. Add the chopped yellow onion to the skillet with the bacon fat. Sauté for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

3. 3

   Sauté and steam the green beans. Add the trimmed green beans to the skillet. Season with kosher salt and black pepper. Toss to coat in the fat and sauté for 5-7 minutes, stirring occasionally, until they turn bright green and begin to blister.

4. 4

   Pour in the chicken broth. Bring the liquid to a simmer, then reduce the heat to medium-low, cover the skillet, and let the beans steam for 3-5 minutes, or until they reach your desired level of crisp-tenderness.

5. 5

   Finish and serve. Uncover the skillet and increase the heat to medium-high. Cook for 1-2 minutes, allowing any remaining liquid to evaporate. Return the crispy bacon to the skillet and toss everything together. Serve immediately.