Posts tagged ‘gravy’

Easy Comfort Food: Chicken Fried Steak with Cream Gravy

Chicken fried steak is one of those dishes that make me think of my grandparents. They used to cook massive farm breakfasts on weekend mornings with biscuits, gravy, eggs, bacon, sausage, and chicken fried steak cooked in a cast iron skillet. The steak was the focus of the meal and besides tasting great it’s a great budget dish. Cube steak that’s been tenderized (or Swissed) is an inexpensive cut of meat and breading and frying helps take it to the next level. While I wouldn’t recommend having the kids help you fry the steak, they can absolutely help with the preparation and breading. The gravy is essential and so easy, don’t buy a packet. Just make it fresh.

Recipe: Chicken Fried Steak with Cream Gravy

Details

  • Difficulty: Medium
  • Serves: 4
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes

Ingredients

For the coating

  • 2 teaspoons baking powder
  • 2 tablespoons coarse salt
  • 4 teaspoons ground black pepper
  • 1 tablespoon cayenne
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 2 1/2 cups flour

For the steak

  • 4 6 oz. cube steaks, tenderized with a mallet (Swissed)
  • Peanut oil, vegetable oil or even lard for frying
  • 2 eggs
  • 1 c. milk

For the gravy

  • ¼ cup coating mix
  • 3 c. milk
  • Salt and pepper to taste

Instructions

  1. Mix the coating ingredients together and reserve ¼ cup of it to use for the gravy. Divide the remaining coating mixture evenly between two shallow plates or pie pans.
  2. Place a stack of 3-4 paper towels onto a cookie sheet and preheat the oven to 200 degrees.
  3. Fill a large cast-iron or heavy-duty skillet to about an inch deep with oil. Slowly bring temperature to 375 degrees. Use a candy thermometer to keep track.
  4. While oil is heating, whisk the 1 cup of milk and the eggs together in a wide, shallow bowl or pie plate.
  5. Dust the each piece of steak with the coating, and shake off the excess. Next, dip the dusted steak in the egg and milk mixture. Dredge the steak in the second plate of coating mixture again.
  6. Immediately and carefully add the steak to the hot oil.
  7. After a couple of minutes use tongs to turn the steak.
  8. After 4 to 5 minutes of cooking, remove the steaks from the oil set them on to the paper towels to drain.
  9. Place the pan of cooked steaks in the oven to keep warm while you make the gravy.
  10. Drain all but two tablespoons of the cooking grease from the skillet, making sure to remove any leftover bits. Add the coating mix to the pan and fry it until the raw flour smell is gone and it turns a light golden brown, stirring constantly to keep it from burning.
  11. Add the milk all at once and lower the heat to low, whisking everything together rapidly to prevent lumps. Taste for flavor and add salt and pepper as needed.

Tips, Tricks and Tweaks

  • You may be able to buy already tenderized steaks. Look for them next to the regular cube steak.
  • Flip the steaks once on the paper towels to help completely drain any extra oil from them.
  • The steak will bring down the temperature of the oil in the pan dramatically. Once you add the steak increase the heat to bring the temperature back to 350 degrees.
  • Once the gravy begins to boil, it will thicken. If it becomes too thick, you can thin it by adding more milk.
  • Save any extra gravy to heat up and serve over biscuits the next morning.
  • Serve the steaks with all of the rest of your southern favorites like mashed potatoes, green beans, and cornbread for the full experience.

February 4, 2010 at 4:02 pm Leave a comment


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