Chicken Fried Steak with Creamy Gravy

Another treat of the southern comfort cuisine, chicken fried steak with a side of creamy gravy is a true Texan’s Sunday dinner.

Made with tender pieces of cube steak dredged in batter and deep fried, this dish is perfect for the night when you want something hearty, delicious and warm. The steaks have tender piece of meat coated with a crispy breading on top, which is so delicious that it will be loved by adults and children alike.

Health Benefits

The dish is a hearty meal that is rich is rich in fat and calories. But if consumed sparingly, once in a while, it can be a good source of protein and carbohydrates. Especially for people who are seeking to gain body mass and increase their weight.

Ingredients

cube steak (extra tenderized): 3 pounds

whole milk: 1 1/2 cup

all-purpose flour: 1 cup

Large eggs: 2

seasoned salt: 2 tsp

Freshly ground black pepper: 1 1/2

paprika: 3/4 tsp

cayenne pepper: 1/4 tsp

kosher salt to taste

canola or vegetable oil for frying: 1/2 cup

Butter: 1 tbsp

all-purpose flour: 1/3 cup

whole milk: 4 cup

seasoned salt: 1/2 tsp

Freshly ground black pepper to taste

as a side-mashed potatoes

How To Make Chicken Fried Steak with Creamy Gravy

For Chicken Fried Steak

1. Beat the eggs and milk together in a large bowl and set aside.
2. Add flour to another large bowl and season with seasoned salt, pepper, paprika and cayenne pepper.
3. 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.
4. Transfer the breaded steak to a clean plate and repeat the previous step for the other pieces of meat.
5. Heat oil and butter in a large skillet over medium heat.
6. 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.
7. Remove the meat from skillet to a pate lined with paper towels.
8. When all the meat is done. Pour the grease in a heat proof container and return the skillet to heat.

For Gravy

1. Pour ¼ cup of the reserved grease back into the skillet.
2. Add flour to the skillet and whisk it to combine with the grease and cook until the roux reaches a golden brown colour.
3. If your roux appear too greasy, add more flour. If it appear pasty, ass more grease.
4. Start pouring in the milk slowly to the roux while whisking continuously.
5. 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.
6. To serve, add steak to a plate with a side of mashed potatoes and pour some gravy on top.

Trivia

• 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 19^th The earliest recipe for the dish is published in Mary Randolph’s cookbook The Virginia Housewife in 1838.