Entree: Canada – Alberta, Canadian Prairies – Prairie Chicken Fried Steak

Serving Size: 4

Approximate Time

Prep 45 min

Cook 40 min

Total 1 hr 25 min

Ingredients

- 4 cube steaks (top round, tenderized Alberta beef), approx. 6 oz (170 g) each
- 2 tsp (10 g) kosher salt, divided
- 1 tsp (2 g) freshly ground black pepper, divided
- 1 tsp (3 g) garlic powder
- 1 tsp (3 g) onion powder
- 1 cup (125 g) all-purpose flour, plus 3 tbsp (24 g) for gravy
- 2 large eggs
- 1/2 cup (120 ml) milk
- 1/2 cup (120 ml) canola oil (for frying)
- 2 tbsp (28 g) unsalted butter (for frying)
- 1 cup (240 ml) beef stock
- 1 cup (240 ml) heavy cream
- 1 tsp (5 ml) Worcestershire sauce (optional)
- 2 tbsp (8 g) chopped fresh parsley (for garnish)
- For mashed potatoes:
  - 2 lb (900 g) russet potatoes, peeled and cut into 1- to 2-inch (2.5–5 cm) chunks
  - 4 tbsp (56 g) unsalted butter
  - 1/2 cup (120 ml) milk (or a mix of milk and cream for extra richness)
  - 1 tsp (5 g) kosher salt, or to taste
  - 1/4 tsp (1 g) black pepper, or to taste
- For buttered peas & carrots:
  - 2 cups (300 g) frozen peas and diced carrots (or fresh peas and sliced carrots)
  - 2 tbsp (28 g) unsalted butter
  - Salt and pepper to taste

Instructions

Short Description:
A hearty Alberta rendition of chicken fried steak using local tenderized beef, crisp breading, and a creamy pan gravy made from the pan drippings and local cream, served with mashed potatoes and buttered peas and carrots.

Regional Notes:
This Prairie version uses Alberta beef (tenderized top round or cube steak) rather than the thin-sliced round more common elsewhere, and the gravy is enriched with local heavy cream for a richer, creamier finish. Typical Prairie sides — creamy mashed potatoes and simple buttered peas and carrots — make it a complete, home-style entrée well suited to Alberta kitchens.

1. Pat the cube steaks dry with paper towels. Season both sides with 1 tsp (5 g) kosher salt, 1/2 tsp (1 g) black pepper, garlic powder, and onion powder.
2. Set up a dredging station: place 1 cup (125 g) flour in a shallow dish; whisk eggs and 1/2 cup (120 ml) milk in a second dish; keep a plate of extra flour for a final dredge. Dredge each steak in flour, shake off excess, dip in the egg wash, then press into the flour again to form an even coating. Set on a wire rack while you heat the pan.
3. Heat a large cast-iron or heavy skillet over medium-high heat. Add 1/2 cup (120 ml) canola oil and 2 tbsp (28 g) butter and heat until the fat is shimmering and a pinch of flour sizzles (about 350°F / 175°C if using a thermometer).
4. Fry the steaks in batches (do not crowd the pan). Cook 3–4 minutes per side, until deeply golden brown and crisp. Transfer finished steaks to a wire rack set over a baking sheet and keep warm in a low oven (200°F / 95°C) while you make the gravy.
5. Make the gravy in the same skillet: pour off all but about 2–3 tbsp (30–45 ml) of fat/drippings. Reduce heat to medium and sprinkle 3 tbsp (24 g) flour into the fat. Whisk constantly for 1–2 minutes to cook the flour and make a roux.
6. Gradually whisk in 1 cup (240 ml) beef stock, scraping browned bits from the pan, then whisk in 1 cup (240 ml) heavy cream. Bring to a gentle simmer and cook until slightly thickened, about 3–5 minutes. Stir in Worcestershire sauce (if using), and season with the remaining 1 tsp (5 g) kosher salt and remaining 1/2 tsp (1 g) black pepper to taste. Keep warm on very low heat.
7. While steaks cook, prepare mashed potatoes: place potato chunks in a pot and cover with cold water by 1 inch (2.5 cm). Salt the water lightly and bring to a boil. Cook until potatoes are fork-tender, about 15–20 minutes. Drain well, return to the pot off heat, mash with 4 tbsp (56 g) butter and 1/2 cup (120 ml) milk (add more milk or cream for desired creaminess), and season with 1 tsp (5 g) salt and 1/4 tsp (1 g) pepper. Keep warm.
8. For the peas and carrots: melt 2 tbsp (28 g) butter in a small skillet over medium heat. Add frozen peas and diced carrots and sauté until heated through and tender, about 4–6 minutes. Season with salt and pepper.
9. To serve: divide mashed potatoes among 4 plates, place a Prairie Chicken Fried Steak atop each bed of potatoes, spoon generous amounts of creamy pan gravy over the steaks and potatoes, and add a portion of buttered peas and carrots to each plate. Sprinkle chopped parsley over the gravy for color.