Serves 4
For this recipe, you will need:
Chicken Fried Steak
Four 5-ounce beef round steaks, trimmed
2 large eggs
1/2 cup milk
1 cup all-purpose flour
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
As needed vegetable oil
Cream Gravy
2 tablespoons cooking oil and drippings from frying the steaks
2 tablespoons all-purpose flour
2 cups milk, warmed
To taste kosher salt
To taste ground black pepper
Directions:
1. To make the steaks: Using the notched tenderizer side of a meat pounder, pound the steaks to a uniform thickness of 1/4- to 1/2-inch each. Set aside.
2. In a medium mixing bowl, combine the eggs and milk and mix well. Set aside.
3. In a separate shallow bowl, combine the flour, salt, and pepper. Set aside.
4. Dip each steak in the egg mixture and let any excess egg drip off. Then dredge the steaks in the seasoned flour and tamp off any excess flour.
5. Heat a 10- or 12-inch sauté pan over medium-high heat. Add enough vegetable oil to reach 1/4 to 1/2 inch up the side of the pan. When the oil is hot, slip the steaks into the pan and pan-fry until browned on the bottom, 2 to 3 minutes. Turn the steaks and cook until browned on the bottom, another 2 to 3 minutes. Drain on paper towels and keep warm while you prepare the gravy in the same pan.
6. To make the gravy: Pour off the cooking oil from the pan used to cook the steaks. Measure out 2 tablespoons of this cooking oil and any drippings and return it to the pan. Place the pan over medium-high heat.
7. When the oil is hot, stir in the flour and cook for 2 minutes, whisking constantly. Remove the pan from the heat and whisk in the warm milk a little at a time until you have a smooth liquid, then add the rest of the milk. Return the pan to medium-high heat and cook, whisking constantly, until the gravy is thick and smooth, 5 to 10 minutes. Season to taste with salt and pepper.
8. Serve the chicken fried steaks wit the cream gravy, mashed potatoes, fresh corn or green beans, and biscuits.
For this recipe, you will need:
Chicken Fried Steak
Cream Gravy
Directions:
1. To make the steaks: Using the notched tenderizer side of a meat pounder, pound the steaks to a uniform thickness of 1/4- to 1/2-inch each. Set aside.
2. In a medium mixing bowl, combine the eggs and milk and mix well. Set aside.
3. In a separate shallow bowl, combine the flour, salt, and pepper. Set aside.
4. Dip each steak in the egg mixture and let any excess egg drip off. Then dredge the steaks in the seasoned flour and tamp off any excess flour.
5. Heat a 10- or 12-inch sauté pan over medium-high heat. Add enough vegetable oil to reach 1/4 to 1/2 inch up the side of the pan. When the oil is hot, slip the steaks into the pan and pan-fry until browned on the bottom, 2 to 3 minutes. Turn the steaks and cook until browned on the bottom, another 2 to 3 minutes. Drain on paper towels and keep warm while you prepare the gravy in the same pan.
6. To make the gravy: Pour off the cooking oil from the pan used to cook the steaks. Measure out 2 tablespoons of this cooking oil and any drippings and return it to the pan. Place the pan over medium-high heat.
7. When the oil is hot, stir in the flour and cook for 2 minutes, whisking constantly. Remove the pan from the heat and whisk in the warm milk a little at a time until you have a smooth liquid, then add the rest of the milk. Return the pan to medium-high heat and cook, whisking constantly, until the gravy is thick and smooth, 5 to 10 minutes. Season to taste with salt and pepper.
8. Serve the chicken fried steaks wit the cream gravy, mashed potatoes, fresh corn or green beans, and biscuits.
