Devin Alexander’s Country Fried Steak Sandwich and Home Fries. Sort of.
Friday, March 27th, 2009
Another meal from TMDDE! and Fast Food Fix. Brian really liked this one, eating two sandwiches that night and another the next day for lunch (I thought it was ok. Perhaps because it was missing pickles.) And the fries- couldn’t be easier, and that’s why we’ve been eating them at least once a week. The plate is messy b/c it was Brian’s second helping, and the ketchup was from the bottom of the bottle 
for the sandwich (From Fast Food Fix- Sonic Style recipe-makes one):
1/2 TBSP unbleached or all-purpose flour
1/4 tsp + 1/8 tsp salt
1/4 tsp black pepper + extra for sprinkling
1/8 tsp garlic powder
pinch of turmeric
1/4 cup + 1/2 TBSP 96% lean ground beef (I think we use 97%)
4 TBSP dry bread crumbs, divided
1 TBSP + 1 tsp + 1 TBSP egg substitute (I used one egg and some 1% milk)
1 TBSP fat free milk
olive oil spray (all I have is Pam )
1 tsp paprika
2 slices Texas toast
On waxed paper, combine the flour, 1/4 tsp salt, 1/4 tsp pepper, garlic powder and turmeric. Mix to blend, set aside.
In small bowl, combine the beef with 2 TBSP bread crumbs, 1 TBSP + 1 tsp egg sub, milk, and the remaining 1/8 tsp salt. Mix to blend. On a sheet of waxed paper, shape the mixture into a patty that is roughly 5″ x 4″. It shouldn’t be a perfect rectangle. Very carefully, dip both sides into the flour mixture, making sure to coat it evenly. (If it breaks, just reshape it.) Cover loosely with plastic wrap. Place in freezer for 15 minutes.
Preheat oven to 450 F. Lightly mist a small non stick baking sheet with oil spray.
In a shallow bowl, combine the remaining 1 TBSP egg sub and paprika (I used milk and paprika.) Beat with a fork to blend. Place the remaining 2 TBSP bread crumbs on a sheet of waxed paper set next to the bowl.
With a spatula, dip patty into egg-sub mixture, being sure to coat completely. Allow excess mixture to drip off. Dip into bread crumbs to coat completely. If it breaks slightly, just reshape it. Season on both sides with salt and pepper to taste. Lightly mist both sides with oil spray. Place on the reserved baking sheet.
Bake for 4 minutes. Carefully flip the patty. Bake 4-6 minutes, or until it is crisp and no longer pink inside. (*note- since I made 6 patties, I baked mine for about 10 minutes after flipping.) Toast the bread and top as desired before serving. (We like ours cut in half, b/c it’s a pretty big bite!)
Fries (from TMDDE!- Italian seasoned fries, modified )
1 medium baking potato, peeled and cut into sticks about 1/2 inch thick (I am horrible at that, so I slice them steak-fry style. It works just as well.)
1/2 tsp extra-virgin olive oil
salt
Preheat oven to 450 F. Line a medium baking sheet with parchment paper (I use tin foil.) Toss potatoes with the olive oil (make sure to coat evenly.) Place them on the baking sheet in a single layer, not touching. Bake for 8 minutes, flip them, and bake for another 10-12 minutes, or until the potatoes are tender on the inside and have some brown spots on the outside (but are not completely brown.) Salt to taste and serve immediately.
The original fry recipe dictates that you add some grated parmesan, parsley and red pepper flakes to the olive oil before tossing in the potatoes (and they are awesome like that- but sometimes, you just want a good, old fashioned, salty fry.) Russet potatoes are what I use and they always turn out great. You could make several patties ahead and freeze them, so you can have a cfs sandwich anytime you like! And it’s way healthier and cheaper than hitting up Scronic every time the craving hits, too 