Recipe for chicken fried steak and gravy?

Chicken Fried Steak with Black Pepper Gravy





The quality of the beef is what really counts in this dish. Normally this recipe calls for cube steaks or tenderized round steak, but I love London broil for this and normally have more of it on hand than anything else. I slice the cut鈥檚 in half so I have a thinner cut of meat. Then normally I cut the steaks into smaller portions then tenderize with the spine of my Chinese cleaver or you can use a mallet. When I wanna show off I just tenderize and cook the whole (1/2 the boil) steak and then slice and plate on a platter then pour some gravy over sprinkled with paprika and cracked black pepper





4 tenderized beef cutlets


1 egg


1/4 cup milk


all-purpose flour


canola oil, enough to fill up to at least a 1/2 inch of the pan


1/2 teaspoon salt


1/2 teaspoon paprika


1/4 teaspoon of cayenne


1/2 teaspoon of garlic powder


1/2 teaspoon cracked black pepper





Beat together the egg and milk and set aside. Mix together the salt, black pepper, paprika, garlic powder and cayenne and season on both sides of beef cutlets then add the remainder to the flour.





Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. Check the temperature with a drop of water, if it pops and spits back at you, it's ready.





Dredge the cutlets in the flour, shaking off the excess. Then dip each cutlet in the egg/milk mixture, and then back in the flour.


Carefully place each cutlet into the hot oil. Fry cutlets on both sides, turning once, until golden brown. Remove from heat. Drain cutlets. You now should have a lovely tender medium chicken fried steak





Cracked black pepper Gravy :


After the cutlets are removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.


Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried steak recipe (You weren鈥檛 gonna throw that goodness away now were you?) in the hot oil. Stir, quickly, to brown the flour.


Gradually stir in 2 1/2 cups milk and stirring constantly with a whisk and whisking out any lumps. (You can cheat and use a emersion blender if you have one ) Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy almost reaches desired thickness. It鈥檚 gonna thicken more as it sits. Check seasonings and add more salt and cracked pepper according to taste. Add more milk if it gets too thick.Recipe for chicken fried steak and gravy?
Chicken Fried Steak and Gravy








4 servings 45 min 15 min prep





2 lbs cube steaks


1 cup flour


1 teaspoon salt


1 teaspoon pepper


1/2 teaspoon garlic salt


2 eggs


1/4 cup milk


vegetable oil (for frying)


Gravy


1/4 cup flour


1/4 cup pan drippings


2-3 cups milk


1/2 teaspoon salt


1/4 teaspoon pepper





If needed, cut steaks into serving size pieces.


Combine flour, salt, pepper, and garlic salt in a pie plate or shallow bowl, Combine eggs and milk in another shallow bowl.


Dredge steaks in flour mixture, dip in egg mixture, and then dredge back in flour mixture.


Lightly pound steaks.


Heat about 1 inch of oil in a frying pan to medium heat (375 degrees).


Fry steaks in hot oil until browned, turning once.


Reserve 1/4 cup of pan drippings for gravy.


For Gravy: In heated pan drippings, stir in 1/4 cup flour.


Cook over medium heat until bubbly, stirring constantly.


Gradually add milk and cook until thickened and bubbly, stirring constantly.


Add salt and pepper.


Serve steaks with a ladle of gravy.Recipe for chicken fried steak and gravy?
Depending on how many your serving . To serve 4 i would get probably 2 lbs cube steak or skirt steak tenderized . Take steak and season well with Lawry's season salt black pepper and onion powder . then dredge in flour set aside for about 10 minutes so the flour has stuck well to the steak . Then fry in 1/4 cup oil till crispy on both sides . Set steaks on paper towel to catch any excess oil . Then with the oil left over in pan scrape well to bring up all the little good pieces that stick to the pan add 1 can chicken broth 15oz size and 1/2 cup evaporated milk and 2 tblsp thyme . bring to a boil then add about 4 Tblsp flour in 1/4cup water , stir till smooth and add to boiling broth, mix rapidly so flour doesnt clump. If you like it zesty you can add 1/2 tsp cayenne turn down to low and simmer for 2 minutes then serve over steak and Enjoy ...