Chicken Fried Steak with Creamy Gravy
For Chicken Fried Steak :
cube steak (extra tenderized)
1 1/2 cup
Freshly ground black pepper
kosher salt to taste
canola or vegetable oil for frying
For Gravy :
Freshly ground black pepper to taste
as a side-mashed potatoes
How to Make Chicken Fried Steak with Creamy Gravy
For Chicken Fried Steak
- Beat the eggs and milk together in a large bowl and set aside.
- Add flour to another large bowl and season with seasoned salt, pepper, paprika and cayenne pepper.
- Sprinkle both sides of each steak with kosher salt and black pepper, dredge it in the egg mixture, and then coat both side with the seasoned flour and repeat.
- Transfer the breaded steak to a clean plate and repeat the previous step for the other pieces of meat.
- Heat oil and butter in a large skillet over medium heat.
- When the oil is sufficiently hot, add 3 pieces of steak to the skillet and fry both sides for 2 minutes each or until the edges look golden brown.
- Remove the meat from skillet to a pate lined with paper towels.
- When all the meat is done. Pour the grease in a heat proof container and return the skillet to heat.
- Pour ¼ cup of the reserved grease back into the skillet.
- Add flour to the skillet and whisk it to combine with the grease and cook until the roux reaches a golden brown colour.
- If your roux appear too greasy, add more flour. If it appear pasty, ass more grease.
- Start pouring in the milk slowly to the roux while whisking continuously.
- When all the milk is incorporated, season the gravy with salt and pepper and cook if 5-10 minutes or until it is smooth and thick.
- To serve, add steak to a plate with a side of mashed potatoes and pour some gravy on top.
- While the origins of the dish are unknown, it is believed that it was first prepared by German and Austrian immigrants who came to Texas in the 19th The earliest recipe for the dish is published in Mary Randolph’s cookbook The Virginia Housewife in 1838.