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.
Ingredients For chicken fried steak and cream gravy
2 1/2 lb
round steak filets
hot pepper sauce
fat from fry pan
2 1/2 c
salt and pepper, to taste
How To Make chicken fried steak and cream gravy
Trim steak and pound, if needed, to 1/2 inch thick; cut into 6 to 8 pieces.
Combine milk, hot pepper sauce, and salt in a bowl.
Measure 1 cup of flour into a bowl.
Combine remaining flour, paprika, garlic powder, salt, and pepper in another bowl.
Dip steak into flour, then milk mixture, and then into the seasoned flour.
Set aside until all meat is coated.
Heat 1 or 2 inches of oil in fry pan. Fry meat until both sides are golden brown, about 2 minutes per side.
Drain on paper towels.
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.
Gradually stir in 2 1/2 cups milk.
Cook and stir over medium heat until thickened. Season with salt and pepper. Makes 2 cups.
Cover steaks with gravy when served.
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