Bunyan's Diabetic Chicken Fried Steak

Name: Bunyan's Diabetic Chicken Fried Steak
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Southern
Ingredients: 4 beef cube steaks; 1 c flour, divided; 1 egg; 1 onion, chopped; 1 c beef stock, unsalted; 1 c heavy cream; 2 Tbsp fresh parsley, minced; olive oil, extra virgin; 1/4 c milk; sea salt, to taste; freshly cracked black pepper, to taste; 1 tsp paprika; 1/2 tsp granulated garlic

By Paul Bushay
@chefbunyan

This one is Diabetic safe but low calorie it AIN"T!!!! 4oz servings ONLY!!

BTW, if you don't want to use white flour, it's just as good using whole wheat or gluten free flour!

DON'T LET YOUR OLIVE OIL GET TOO HOT!! Olive oil has a LOWER smoke point than veggie oil!

Blue Ribbon Recipe

Chicken Fried Steak is an old favorite of our family... and the gravy on this recipe really throws it over the top! It was so tasty that I cannot wait to make it again. The Test Kitchen

Rating:

★★★★★ 9 votes5

Comments:

54 Comments

Serves:

Prep:

15 Min

Cook:

10 Min

Method:

Pan Fry

Ingredients

Add to Grocery List

4

beef cube steaks
1 c

flour, divided
1

egg
1

onion, chopped
1 c

beef stock, unsalted
1 c

heavy cream
2 Tbsp

fresh parsley, minced
·

olive oil, extra virgin
1/4 c

milk
·

sea salt, to taste
·

freshly cracked black pepper, to taste
1 tsp

paprika
1/2 tsp

granulated garlic

How to Make Bunyan's Diabetic Chicken Fried Steak

Step-by-Step

Pound steaks to about 1/4 inch thickness. Rub both sides with salt, pepper, paprika and garlic powder.
Heat oil in a large skillet, oil should be about 1/4 inch high.
Beat egg and milk together in a bowl.
In another bowl, season the flour with salt, pepper, paprika and garlic powder.
When the oil is hot, dredge the steaks in the flour, then in the egg mixture, then back again in the flour.
Place them immediately in the skillet. Fry on both sides until golden brown; remove and set aside.
Remove most of the oil from the skillet, leaving behind the bits of meat. I leave approx. 3 TBSP of oil. Reheat the oil and add the onion; cook until golden brown then add about 3 tablespoons of flour, whisking it in.
Gradually whisk in the beef stock scraping the bottom well, add a little water if it is still too thick. Bring to boil then add cream and parsley and cook another minute.
Serve with mashed potatoes, corn bread or biscuits.