chicken fried steak and cream gravy

★★★★★ 6 Reviews
chocolate_cutie avatar
By Jennifer J
from Seattle, WA

Everyone will love this dish.

Blue Ribbon Recipe

Chicken fried steak is comfort food on a plate. Once fried, the crust is a beautiful golden brown and holds in a tender steak. Thanks to the hot sauce in the milk mixture and seasoned flour, this chicken fried steak does not lack flavor. You can't have chicken fried steak without gravy, and Jennifer's method is just like what grandma used to do. Using the drippings and leftover flour not only eliminates waste it also adds flavor. Now, this is a little time-consuming and messy to make, but it's well worth the effort.

— The Test Kitchen @kitchencrew
★★★★★ 6 Reviews
serves 6-8
prep time 15 Min
cook time 40 Min
method Pan Fry

Ingredients For chicken fried steak and cream gravy

  • 2 1/2 lb
    round steak filets
  • 5 oz
    evaporated milk
  • 2 Tbsp
    hot pepper sauce
  • 1/2 tsp
    salt
  • 2 c
    all-purpose flour
  • 2 tsp
    paprika
  • 3/4 tsp
    garlic powder
  • 1 tsp
    salt
  • 1 tsp
    black pepper
  • vegetable oil
  • CREAM GRAVY
  • 6 Tbsp
    fat from fry pan
  • 6 Tbsp
    all-purpose flour
  • 2 1/2 c
    milk
  • salt and pepper, to taste
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How To Make chicken fried steak and cream gravy

  • Tenderizing the meat.
    1
    Trim steak and pound, if needed, to 1/2 inch thick; cut into 6 to 8 pieces.
  • Milk, hot pepper sauce, and salt in a bowl.
    2
    Combine milk, hot pepper sauce, and salt in a bowl.
  • Flour in a bowl.
    3
    Measure 1 cup of flour into a bowl.
  • Seasoning added to the flour.
    4
    Combine remaining flour, paprika, garlic powder, salt, and pepper in another bowl.
  • Steak dipped into flour.
    5
    Dip steak into flour, then milk mixture, and then into the seasoned flour.
  • Setting aside until all are coated.
    6
    Set aside until all meat is coated.
  • Frying the coated steak.
    7
    Heat 1 or 2 inches of oil in fry pan. Fry meat until both sides are golden brown, about 2 minutes per side.
  • Draining fried steak.
    8
    Drain on paper towels.
  • Fat and flour in a pan.
    9
    CREAM GRAVY: Pour off all but 6 tablespoons of fat from fry pan; add 6 tablespoons flour into pan (use any leftover seasoned flour) and blend well.
  • Stirring in milk.
    10
    Gradually stir in 2 1/2 cups milk.
  • Gravy thickening on the stove.
    11
    Cook and stir over medium heat until thickened. Season with salt and pepper. Makes 2 cups.
  • 12
    Cover steaks with gravy when served.
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