Top Recipe at NC Mountain State Fair: Southern Fried Pork Steak


Mildred L. McCarson of Henderson County won top honors and $250 in prize money for her “Southern Fried Pork Steak” recipe in the House-Autry Mills Southern Fried Classic recipe contest at the N.C. Mountain State Fair in Asheville. Contestants had to create an entrée using meats or vegetables coated in House-Autry Mills Seafood, Chicken, Medium Hot or Pork breaders. The fair runs September 9-18, 2011. Read more about the Fair at http://www.romanticasheville.com/mountain_state_fair.htm.

“All my family gathers at my house and I love to cook,” Carson said. “It’s my favorite thing to do. I’ve been cooking since I was seven and could stand on a chair at the stove.”

Following is the winning recipe for Southern Fried Pork Steak:

4-6 pork cubed steaks
¾ cup buttermilk
½ cup House-Autry Mills Pork Breader
½ cup House-Autry Mills Chicken Breader
½ cup self-rising flour
3 dashes black pepper
2 dashes salt
1 tablespoon light olive oil
3 tablespoons all vegetable shortening

Gravy:
2 ½ cups milk
1 stick unsalted butter
¼ teaspoon kosher salt
3 dashes of black pepper
7 tablespoons of self rising flour
1 cup heavy cream
2 slices American cheese
Garnish with your favorite biscuit and black pepper

Directions:

Marinate pork in buttermilk at least 2 hours. Combine all dry ingredients and put into large Ziploc bag. Shake off excess buttermilk and place steaks into bag, seal and shake well. Put oil and shortening into large skillet and after shortening is melted, put steaks into pan and cook each side on medium-high heat for 2 1/2 minutes. Set aside.

Put butter into medium saucepan, along with salt and pepper. After butter melts, add flour and whisk and cook for 3 minutes on medium heat. Turn heat up and whisk in milk and cream. Add cheese, whisk constantly and bring to a boil. Turn heat down and cook for about 1 minute. If you feel the gravy is too thick add more milk. Break biscuit in half and place biscuit bottoms on serving dish. Place steaks onto biscuit bottoms and cover with gravy. Top off with biscuit tops.

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