Chicken Fried Steak Strips with White Milk Gravy

Recipe Rating:	2 Ratings5
Categories:	Beef, Other Side Dishes, Other Appetizers, Other Salads, Gravies, Other Snacks, Quick & Easy, For Kids, Meat Appetizers, Beef Salads
Serves:	2 to 4
Prep Time:	20 Min
Cook Time:	20 Min

Ingredients

EGG WASH
1	egg, lightly beaten
1 c	whole milk
DRY "BATTER"
1 1/2 c	all purpose flour
1 Tbsp	garlic powder
1 Tbsp	onion powder
1 Tbsp	your favorite seasoning salt
1 tsp	paprika, ground
1/2 tsp	dried parsley flakes
1/4 tsp	cayenne pepper
MEAT
1 lb	boneless beef round steak
	kosher salt & pepper
	peanut oil [for frying]
MILK GRAVY
1 c	half & half
1/2 c	wondra® flour
1/2 c	chicken broth
1 Tbsp	melted butter or margarine
	kosher salt & pepper, to taste

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TROY RAY

Lightly Salted

New York City, NY (pop. 8.2M)

TROYRAYNYC

Member Since Apr 2012

TROY's Notes:

A whimsical twist on an American classic! Especially for the kids!

Directions

Cut beef in 1/4" to 3/8" thick strips, cross grain. Season with kosher salt and pepper; set aside.

Lightly beat egg and combine with milk in a mixing bowl.

In a cake pan or small casserole dish, combine the flour, garlic and onion powders, seasoning salt, paprika, parsley and cayenne pepper.

Preheat 1/2" of peanut oil in a cast iron skillet; hot enough for frying [about 325 to 370 degrees].

Dredge the first strip in the egg / milk mixture, shake off excess, then dredge in the "dry batter". Repeat process two more times [per strip].

Carefully place the strips in the skillet; don't crowd. Fry until golden brown and crispy [about 3 to 4 minutes per side, depending on the oils' temperature]. Drain on paper towels or an un-coated brown paper bag.

In a sauce pan, melt butter for the gravy. Add milk and heat until the sides begin to bubble. Add in chicken broth and bring to a simmer. Slowly whisk in wondra flour and mix until thick and creamy. If the gravy is too thick, or you prefer a thinner gravy, add more half & half or broth. Season with kosher salt and fresh cracked pepper to your liking.

Use gravy as a dip or slather on as a topping. Enjoy!

Comments

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Arlene Driver gibsongirl

Jan 24, 2013

I believe 3/4 cup of flour to make gravy is far too much for the amount of liquid. I haven't tried the recipe but make gravy often, and it takes a lot more liquid than that.