TEXAS CHICKEN FRIED STEAK 'N' GRAVY (SALLYE)

1
sallye bates

By
@grandedame

This is my take on a true Texas classic dish.

Don't even think about your diet when you're enjoying this wonderful meal.

Rating:

★★★★★ 5 votes

Comments:
Serves:
4
Prep:
10 Min
Cook:
25 Min
Method:
Stove Top

Ingredients

  • CHICKEN FRIED STEAK

  • 4 large
    pieces tenderized round steak (approx 1/2# each)
  • 1-1/2 c
    all purpose flour
  • 2 tsp
    kosher or sea salt
  • 2 tsp
    ground black pepper
  • 4 Tbsp
    paprika
  • 2 large
    eggs
  • 1 c
    buttermilk
  • ·
    cooking oil (peanut or canola)
  • CRACKED PEPPER GRAVY

  • 1/2 c
    butter
  • 5 Tbsp
    flour
  • 1-1/2 tsp
    kosher or sea salt
  • 4 tsp
    cracked pepper
  • 2-1/2 c
    whole milk

How to Make TEXAS CHICKEN FRIED STEAK 'N' GRAVY (SALLYE)

Step-by-Step

  1. CHICKEN FRIED STEAK:

    Place a piece of waxed paper large enough to hold all 4 pieces of steak on the counter.

    Place paper towels on baking sheet and set aside

    Preheat oven to 200-225º.

    Place flour,salt, pepper and paprika in ziplock bag. Seal and shake vigorously to thoroughly mix ingredients. Pour out into shallow mixing bowl.

    Place 2 eggs and milk in separate mixing bowl and whisk thoroughly to blend

    Place these two bowls side by side on counter
  2. Dredge a piece of steak in flour mixture making sure meat is covered completely. Shake any excess flour off.

    Dip in egg mixture so that steak is covered completely

    Dip in flour again until steak is completely covered and dry on outside.

    Place coated steak on waxed paper.

    Continue these steps for each steak piece until all four are coated.
  3. Heat cooking oil about 1-2" deep in cast iron or other heavy skillet until oil reaches 350º

    Cooking oil should cover the bottom half of steak while it is cooking.

    Put one piece of steak in oil and cook approximately 3 minutes per side until golden brown.

    NOTE: If you have a very large skillet, you can cook two at a time, but leave plenty of room between each piece.

    Remove to paper towel covered baking dish and store in preheated oven.

    Repeat these steps until all four pieces are fried.

    Leave in oven while you make the gravy.
  4. MAKING THE GRAVY:

    Melt butter in another heavy skillet over medium low heat. When butter is no longer foaming, add flour, stirring continuously until a nice light brown roux is formed,

    Add salt and pepper and continue stirring while slowly adding milk. Stir vigorously to keep lumps from forming.

    Simmer for about 10 minutes until rich creamy gravy appears.
  5. Remove steaks from oven onto serving dishes and cover with gravy.

    Serve immediately while still piping hot.

Printable Recipe Card

About TEXAS CHICKEN FRIED STEAK 'N' GRAVY (SALLYE)

Course/Dish: Beef Steaks and Chops
Main Ingredient: Beef
Regional Style: American



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