Chicken Fried Steak with Cream Gravy

2014-12-09
  • Yield : 8 servings
  • Prep Time : 20m
  • Cook Time : 25m
  • Ready In : 45m
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Ingredients

  • 3 pounds (about 6 ounces each) rib eye steaks, 1/2-inch thick
  • 3/4 cup milk
  • 1 egg, beaten
  • 2 to 3 cups flour
  • 2 teaspoons seasoning salt
  • 1 teaspoon freshly ground black pepper
  • Canola oil
  • 3 heaping tablespoons flour
  • 2 cups cold milk
  • Kosher salt and freshly ground black pepper

Method

Step 1

For the steak: Trim any remaining fat off the steaks and, using a mallet or rolling pin, pound out the steaks to 1/4-inch thick. 

Step 2

Beat together the milk and egg in a shallow dish and set aside. Place the flour in a shallow dish, season well with the seasoning salt and pepper and set aside. 

Step 3

Cover the bottom of a large skillet, preferably cast iron, with enough oil to reach about 1/2-inch up the pan. Heat over medium-high heat. 

Step 4

Coat the steaks in the egg mixture, then the flour and then add to the pan. Cook until the juices begin to surface and the bottom is nice and brown, 2 to 3 minutes. Flip the steaks and cook another 2 to 3 minutes more. Be careful to not overcook. Continue this process until all the steaks are cooked, placing the finished steaks on a paper towel-lined baking sheet. 

Step 5

After frying the steaks, prepare to make the gravy: Let the drippings in the pan sit until the excess browned bits of seasoning settle to the bottom of the skillet. Pour off most of the oil, leaving about 4 tablespoons behind with the brown bits. Add the flour, stirring until well mixed. Place the skillet back over medium-high heat and slowly add the milk while stirring constantly. Cook until the gravy comes to a boil. Season with salt and pepper. Serve with chicken fried steak.

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