Buffalo Chicken Fried Beef with Blue Cheese Mashed Potatoes and Buffalo Gravy
1 pound thin sliced eye of round, or something similar, pounded thin
Hot Sauce and melted butter, about one half cup
Marinate steak in hot sauce and butter for about an hour
Take steak out of marinade and save marinade
Dredge in flour seasoned with salt and pepper
Fry in a couple tablespoons oil until steak is browned on both sides.
Drain oil from pan and add 3 tablespoons flour to make a roux and add leftover hot sauce and butter marinade, ½ cup stock and ½ cup milk or cream and salt and pepper to taste. Heat until gravy is thickened and serve with fried steaks and blue cheese mashed potatoes.
Blue Cheese Mashed Potatoes
1-1/2 pound baking potatoes, peeled and cut into 1″ cubes
1 tablespoon butter
1/4 cup milk
¾ cup crumbled blue cheese
2 tablespoons sour cream, (optional)
2 tablespoons minced green onions
Salt and black pepper to taste
Place potatoes in pot and cover them with water and add about 1/4 teaspoon of salt per potato. The water should just cover the potatoes. Bring it to a boil and reduce heat to let the potatoes simmer and cover the pot. Turn the heat off after about 10 minutes. Check to see the potatoes are done in about 5 or 10 more minutes by sticking a fork in them. When they are just tender drain off the water and with a mixer or a potato masher make blend the potatoes to get rid of any lumps before adding the butter. When the potatoes are smooth and crumbly add the butter and mix it in well then add the milk and when it is well blended and smooth and creamy add the sour cream, cheese, chives and salt and pepper to taste.