Wyoming...We Made It!

Our Staycation comes to an end with the great state of Wyoming.  It is not a state that we knew much about; however, we have learned a lot!  It was the first state that gave women the right to vote, and is home to Yellowstone, the first official National Park.  It is also home to the first National Monument, and J.C. Penny stores originated there.  Wyoming has the nation's largest coal mine and is the leading producer of coal with 3 million tons per week! 

Wyoming has the lowest population in America, but is 9the largest state...this is the place to go if you don't like neighbors!  Wyoming is known for its agriculture:  cattle, sugar beets, sheep, hay and wheat, and its industry: mining, lumber and wood products, printing and publishing, and surprisingly, tourism!

Wyoming Country Fried Steak and Gravy:

6-8 pieces of cubed steak

1 teaspoon salt

3 eggs, well beaten

1-2 cups flour

1 teaspoon black pepper

2 sleeves Saltine crackers, crushed to make about 4 cups of crumbs

2/3 cup vegetable oil or bacon grease or a combination, for frying

1/2 cup flour

4 cups of milk

Lay each piece of steak on a cutting board, sprinkle with the salt, pepper, and set aside.

On a plate, put the flour,

add the pepper.

Mix.

 

Crack the eggs into a shallow bowl.

Whisk well.

Put the crackers in a zip-lock,

Crush them,

Put them on a plate.

Now it's time for breading!   Dip each steak in this order: egg, flour, egg, crackers.

Here we go...egg (missed this shot),

Flour,

Egg,

Crackers.

Set them aside on a paper plate.

Heat your oil in a large skillet, over high heat.  When it's hot enough, a fleck of cracker crumb will sizzle when tossed in.

Fry as many as you can fit in your skillet without crowding them, probably just two at a time (If you cram too much in there, they will steam instead of fry and your breading will come off.)

Cook for about 3 minutes, then turn and reduce the heat to medium-high.

Cook another 3-4 minutes until you cut into it and it's just barely pink in the middle.  Keep warm if necessary in the oven while you cook the rest.

For the gravy:
When the grease is hot, sprinkle the flour evenly over the grease.

Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy.  Keep cooking until the roux reaches a deep golden brown color.

Pour in the milk, whisking constantly.

Add salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes.  Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.

 

 

Serve with mashed potatoes for a true comfort dish...Chad is already talking about adding sausage to the gravy in the morning and serving with biscuits - glad there will be leftovers!