Chicken Fried Steak W/ Caramelized Onions

A classic chicken fried steak dish usually calls for a cream gravy. I changed it up a bit by topping the steaks with slightly caramelized onions cooked in a balsamic vinegar and Worcestershire sauce. I like it. The reduction of balsamic vinegar and Worcestershire sauce gave the chicken fried steak a tangy and citrus-y flavor.

INGREDIENTS:
4-6 cubed steaks
2 cups of flour
1 egg
1/2 cup of water
1 tsp paprika
salt and pepper for seasoning
cooking oil
1 large onion, sliced in flat rounds
1/4 cup (or less) of balsamic vinegar
1/4 cup (or less) of Worcestershire sauce
another 1/4 cup of water

Heat the pan with oil.

Beat the egg and water together. Set aside. Combine the flour, salt, pepper and paprika on a plate. Mix everything together.

Coat both sides of the cubed steaks one by one with the egg mixture then drench each into the flour mixture. Slowy drop the steaks into the heated oil. Fry both sides until golden brown. Do this in batches.

Placed the cooked cubed steaks into a plate.

Using the same pan, add little bit more oil, then scrape the bits gently, don’t discard. Just leave the leftover bits into the pan. Add the onions, balsamic vinegar, Worcestershire sauce, water, and sprinkle a bit of salt and pepper. Stir the whole thing then cover the pan. Sitr occasionally. Cook until the onions are slightly caramelized/wilted and the sauce has reduced a bit.

Pour the sauce on top of the chicken fried steak.

Of course you can always stick to the classic gravy sauce but it wouldn’t hurt to put your own twist into it by replacing with a different sauce plus the onions on top.