Chicken Fried Steak With Beef Gravy Recipes

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THE ULTIMATE CHICKEN FRIED STEAK



The Ultimate Chicken Fried Steak image

The Ultimate Chicken Fried Steak is fried to golden perfection and topped with the creamiest gravy you can imagine. It's hard to imagine a more quintessential Southern meal. The hard part is deciding whether you want to make it for breakfast or dinner. My family can't get enough of these tender steaks with that delightful crispy, crunchy coating. And the gravy? Heaven!

Provided by Trish - Mom On Timeout

Categories     Breakfast     Dinner

Number Of Ingredients 18

4 cube steaks (about 1/3 lb each)
1 1/2 cups all purpose flour
2 tsp fresh ground black pepper, divided
2 tsp kosher salt or sea salt, divided
1/2 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp baking soda
1/2 tsp baking powder
1 1/2 cups buttermilk
2 tsps TABASCO® Sauce (original)
2 eggs
1 cup vegetable oil
4 tbsp grease
4 tbsp flour
2 to 3 cups whole milk
1/2 cup heavy whipping cream
salt and pepper to taste

Steps:

  • In a shallow bowl, whisk together flour, one teaspoon black pepper, one teaspoon salt, paprika, onion powder, garlic powder, baking soda, and baking powder. Set aside.
  • In a separate shallow bowl, whisk together buttermilk , TABASCO® Sauce, and eggs. Set aside.
  • Pat cube steaks dry with a paper towel, removing as much moisture as possible. Season with one teaspoon of salt and one teaspoon of pepper. Let sit for 5 minutes and pat dry again with paper towel.
  • Dredge the cube steaks in the flour mixture, shaking off excess, then dredge in the buttermilk-egg mixture, letting excess drip off, and then once again in the flour mixture, shaking off excess.
  • Place breaded cube steaks on a sheet pan or metal rack and press any of the remaining flour mixture into the cube steaks making sure that the entire steak is completely coated. Let sit for 10 minutes.
  • Preheat oven to 225 to 250 F.
  • Meanwhile, heat vegetable oil in a heavy skillet or large cast iron skillet over medium high heat. How much oil you need depends on the size of your skillet. You want it to be about 1/4-inch deep. We aren't deep frying the steaks, just shallow frying.
  • Test the oil by dropping a bit of the breading into in. The oil should sizzle and bubble around the breading. Look for the oil to be glistening but not smoking - about 320-340 degrees F. Now we're ready to fry.
  • Place two steaks into the pan at a time and fry for 3 to 4 minutes on each side or until golden brown. Do not flip more than once or the breading will fall off. Do not fry more than two steaks or the pan will be too crowded and the breading will fall off.
  • Remove steaks from pan and drain on paper towels. Place in preheated oven. Turn skillet heat to medium.

Nutrition Facts : Calories 956 kcal, Carbohydrate 53 g, Protein 51 g, Fat 58 g, SaturatedFat 28 g, Cholesterol 280 mg, Sodium 472 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving

CHICKEN FRIED STEAK AND GRAVY



Chicken Fried Steak and Gravy image

Make and share this Chicken Fried Steak and Gravy recipe from Food.com.

Provided by beckas

Categories     Meat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

2 lbs cube steaks
1 cup flour
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic salt
2 eggs
1/4 cup milk
vegetable oil (for frying)
1/4 cup flour
1/4 cup pan dripping
2 -3 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • If needed, cut steaks into serving size pieces.
  • Combine flour, salt, pepper, and garlic salt in a pie plate or shallow bowl, Combine eggs and milk in another shallow bowl.
  • Dredge steaks in flour mixture, dip in egg mixture, and then dredge back in flour mixture.
  • Lightly pound steaks.
  • Heat about 1 inch of oil in a frying pan to medium heat (375 degrees).
  • Fry steaks in hot oil until browned, turning once.
  • Reserve 1/4 cup of pan drippings for gravy.
  • For Gravy: In heated pan drippings, stir in 1/4 cup flour.
  • Cook over medium heat until bubbly, stirring constantly.
  • Gradually add milk and cook until thickened and bubbly, stirring constantly.
  • Add salt and pepper.
  • Serve steaks with a ladle of gravy.

Nutrition Facts : Calories 667.6, Fat 29.2, SaturatedFat 12.3, Cholesterol 263.3, Sodium 1088.8, Carbohydrate 36.8, Fiber 1.2, Sugar 0.3, Protein 60.5

CHICKEN-FRIED STEAK & GRAVY



Chicken-Fried Steak & Gravy image

As a child, my grandmother taught me how to make this chicken-fried steak. I taught my daughters, and when my granddaughters are bigger, I'll show them, too. -Donna Cater, Fort Ann, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1-1/4 cups all-purpose flour, divided
2 large eggs
1-1/2 cups 2% milk, divided
4 beef cubed steaks (6 ounces each)
1-1/4 teaspoons salt, divided
1 teaspoon pepper, divided
Oil for frying
1 cup water

Steps:

  • Place 1 cup flour in a shallow bowl. In a separate shallow bowl, whisk eggs and 1/2 cup milk until blended. Sprinkle steaks with 3/4 teaspoon each salt and pepper. Dip in flour to coat both sides; shake off excess. Dip in egg mixture, then again in flour., In a large cast-iron or other heavy skillet, heat 1/4 in. of oil over medium heat. Add steaks; cook until golden brown and a thermometer reads 160°, 4-6 minutes on each side. Remove from pan; drain on paper towels. Keep warm., Remove all but 2 tablespoons oil from pan. Stir in the remaining 1/4 cup flour, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth; cook and stir over medium heat until golden brown, 3-4 minutes. Gradually whisk in water and remaining milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.

Nutrition Facts : Calories 563 calories, Fat 28g fat (5g saturated fat), Cholesterol 148mg cholesterol, Sodium 839mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 1g fiber), Protein 46g protein.

CHICKEN-FRIED STEAK WITH BEEF GRAVY



Chicken-Fried Steak with Beef Gravy image

Provided by My Food and Family

Categories     Home

Time 25m

Yield 6 servings

Number Of Ingredients 7

oil
6 (1/2 inch thick) boneless beef round steaks (1-1/2 lb.), trimmed
2 eggs
1-1/2 cups milk
1-1/2 cups flour
1/4 tsp. ground black pepper
1 jar (12 oz.) HEINZ HomeStyle Savory Beef Gravy

Steps:

  • Add enough oil to large skillet to fill to 1/2-inch depth. Heat to 350°F. Meanwhile, pound steaks to flatten until doubled in size.
  • Whisk eggs and milk in pie plate until blended. Combine flour and pepper in separate pie plate.
  • Add steaks, one at a time, to flour mixture, then egg mixture, turning to evenly coat each piece with each ingredient. Re-coat steak pieces with remaining flour mixture.
  • Add 3 steak pieces to hot oil; cook until golden brown on both sides, turning once. About 5 min. before second batch of steaks is done, cook gravy in saucepan on medium-low heat until heated through, stirring occasionally.
  • Serve steak pieces topped with gravy.

Nutrition Facts : Calories 400, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 120 mg, Sodium 470 mg, Carbohydrate 31 g, Fiber 1 g, Sugar 3 g, Protein 33 g

CHICKEN FRIED STEAK WITH GRAVY



Chicken Fried Steak with Gravy image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 9

1/2 cup vegetable oil
6 (4-ounces each) cube steaks
Salt and freshly ground black pepper
1 1/2 cups all-purpose flour
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
4 eggs, beaten
1 1/2 cups whole milk
Chopped parsley leaves, for garnish

Steps:

  • Heat a medium-high skillet over medium-high heat. Add oil. Cook's Note: Oil is heated when you drop a little flour in and the oil spits.
  • Pound out the cube steaks with a meat mallet until they are 1/4 to 1/2-inches thick. Salt and pepper both sides. Mix the flour, cayenne and paprika together in a bowl. Beat the eggs in another bowl. Dredge the steaks through the flour, then egg mixture, then through the flour again.
  • Place the steak carefully in the pan as the oil will splatter. Cook until golden brown, about 4 to 6 minutes on each side. When finished, place on a sheet tray lined with paper towels, hold in a warm oven and repeat the procedure with the other pieces of steak.
  • When all steaks have been cooked off, pour off all but 2 tablespoons of the cooking oil and lower heat. Add 3 tablespoons of the leftover flour mixture to the oil and whisk to create a paste. Cook until golden, about 1 minute. Gradually add the milk to the flour and oil mixture while whisking together. Season the gravy with salt and pepper, to taste. Let cook until thickened; about 10 minutes. Pour gravy over the steak to finish and garnish with parsley.

BAKED CHICKEN-FRIED STEAK WITH MUSHROOM GRAVY



Baked Chicken-Fried Steak with Mushroom Gravy image

Very easy and comforting autumn or winter steak and gravy dish. Serve with rice, wild rice, mashed potatoes, or noodles. Great on biscuits, as well.

Provided by SeedyMe NC

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 1h35m

Yield 6

Number Of Ingredients 10

1 cup all-purpose flour
6 (4 ounce) cube steaks
1 cup peanut or vegetable oil, for frying
1 pinch seasoned salt, or to taste
1 pinch garlic powder, or to taste
1 pinch black pepper, or to taste
⅔ cup finely diced onion
1 (10.75 ounce) can condensed cream of chicken soup
2 (4.5 ounce) cans sliced mushrooms with juice
½ (10.75 ounce) can water, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch baking dish. Place flour in a shallow dish. Dredge steaks in the flour to coat evenly.
  • Heat peanut oil in a skillet over medium heat, and cook the steaks for about 5 to 8 minutes per side, until golden brown.
  • Place 3 fried cube steaks in the bottom of the prepared baking dish. Sprinkle the steaks lightly with seasoned salt, garlic powder, and pepper, and scatter 1/3 cup of diced onions over the steaks. Layer the remaining 3 steaks on top, repeat the seasoning, and sprinkle with the rest of the onion.
  • Pour the condensed soup in a bowl, and drain the juice from the canned mushrooms into the empty soup can. Pour in enough water to fill the can, and whisk the liquid and mushrooms into the soup. Pour the soup mixture over the layered steaks.
  • Cover and bake for 30 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C) and bake for an additional 30 to 45 minutes, until the onions are tender and the gravy is thick and bubbling.

Nutrition Facts : Calories 285.8 calories, Carbohydrate 23.6 g, Cholesterol 31.9 mg, Fat 12.9 g, Fiber 1.9 g, Protein 18.3 g, SaturatedFat 3.6 g, Sodium 583.1 mg, Sugar 1.9 g

CHICKEN FRIED STEAK WITH GRAVY



Chicken Fried Steak with Gravy image

Cube steak is an affordable option for this classic dish, though Lucinda prefers using flavorful sirloin in her version.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 8

2 pounds sirloin tip roast, cut into 6 3/4-inch-thick steaks
1 1/2 teaspoons coarse salt
1/2 teaspoon ground black pepper
1 cup plus 3 tablespoons all-purpose flour
1/4 teaspoon cayenne pepper
1 cup buttermilk, well shaken
Vegetable oil, for frying
3 cups milk

Steps:

  • Place steaks on a clean work surface and pound both sides to 1/4-inch thickness with the tenderizing side of a meat mallet. Season steaks with 1 teaspoon salt and 1/4 teaspoon pepper.
  • Combine 1 cup flour and cayenne pepper in a wide, shallow dredging bowl and pour buttermilk into another dredging bowl. Coat steaks in flour, then buttermilk, and again in the flour. Transfer to a baking sheet lined with a cooling rack and let stand 20 minutes.
  • Pour oil to 1/8-inch depth into a large cast-iron skillet and heat over medium-high heat. When oil shimmers, fry the steaks in two batches, turning once, until golden brown on both sides, about 3 minutes per side. Transfer to a paper towel-lined plate to drain.
  • Carefully pour all but 2 tablespoons of fat from skillet and return skillet to heat. Whisk in remaining 3 tablespoons flour, cooking until bubbly and golden, 1 minute. Whisk in milk and season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Boil, whisking constantly, until gravy thickens slightly, 1 minute. Transfer to a gravy boat or small pitcher and serve immediately poured over steaks.

THE BEST CHICKEN FRIED STEAK



The Best Chicken Fried Steak image

I received this recipe from a co-worker about 5 years ago. This is by far the best chicken fried steak I've ever had. I've made this numerous times for my picky eater son and my southern-raised better half, as well as other family and friends. I get nothing but rave reviews each time.

Provided by norah

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 40m

Yield 4

Number Of Ingredients 14

4 (1/2 pound) beef cube steaks
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
¾ teaspoon salt
1 ½ cups buttermilk
1 egg
1 tablespoon hot pepper sauce (e.g. Tabasco™)
2 cloves garlic, minced
3 cups vegetable shortening for deep frying
¼ cup all-purpose flour
4 cups milk
kosher salt and ground black pepper to taste

Steps:

  • Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
  • Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
  • Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.

Nutrition Facts : Calories 791.1 calories, Carbohydrate 71.1 g, Cholesterol 123.6 mg, Fat 34.3 g, Fiber 2.1 g, Protein 47 g, SaturatedFat 11.9 g, Sodium 1393.4 mg, Sugar 16.1 g

CHICKEN FRIED STEAK I



Chicken Fried Steak I image

Breaded and deep fried beef cutlets are known as chicken fried steak because of the similarity in cooking method to fried chicken. This is a family recipe that we have used for years. Vegetable oil may be used in place of shortening for frying.

Provided by Barbara

Categories     Main Dish Recipes

Time 45m

Yield 4

Number Of Ingredients 10

1 pound boneless beef top loin
2 cups shortening
1 egg, beaten
1 cup buttermilk
salt and pepper to taste
¼ teaspoon garlic powder
1 cup all-purpose flour
¼ cup all-purpose flour
1 quart milk
salt and pepper to taste

Steps:

  • Cut top loin crosswise into 4 (4 ounce) cutlets. Using a glancing motion, pound each cutlet thinly with a moistened mallet or the side of a cleaver.
  • In a large, heavy skillet, heat 1/2 inch shortening to 365 degrees F (185 degrees C).
  • While the shortening is heating, prepare cutlets. In a shallow bowl, beat together egg, buttermilk, salt and pepper. In another shallow dish, mix together garlic powder and 1cup flour. Dip cutlets in flour, turning to evenly coat both sides. Dip in egg mixture, coating both sides, then in flour mixture once again.
  • Place cutlets in heated shortening. Cook until golden brown, turning once. Transfer to a plate lined with paper towels. Repeat with remaining cutlets. Drain grease, reserving 1/2 cup.
  • Using the reserved drippings in the pan, prepare gravy over medium heat. Blend in 1/4 cup flour to form a paste. Gradually add milk to desired consistency, stirring constantly. For a thicker gravy add less milk; for a thinner gravy stir in more. Heat through, and season with salt and pepper to taste. Serve over chicken fried steak.

Nutrition Facts : Calories 616.6 calories, Carbohydrate 44.4 g, Cholesterol 134.2 mg, Fat 25.9 g, Fiber 1.1 g, Protein 48.5 g, SaturatedFat 9.8 g, Sodium 249.6 mg, Sugar 14.6 g

CHICKEN-FRIED STEAK (CHICKEN WITH CREAMY GRAVY)



Chicken-Fried Steak (Chicken With Creamy Gravy) image

A cast-iron skillet will work the best for this recipe, this also works well using beef that has been pounded thinly. Serve with fries or mashed potatoes...total comfort food! Make certain not to crush the crackers to a fine powder --- this is very good!

Provided by Kittencalrecipezazz

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

4 small boneless skinless chicken breasts (pounded to about 1/2-inch thick)
black pepper
38 saltine crackers, crushed (1 sleeve)
1 cup all-purpose flour
1 teaspoon seasoning salt
1 pinch cayenne pepper (optional or adjust to heat level)
1/2 teaspoon garlic powder (garlic lovers use 1 teaspoon)
1/2 teaspoon baking powder
3/4 cup milk
2 large eggs
1 1/2 cups vegetable oil
3 -4 cups half-and-half cream (use 4 cups for a thinner gravy)
1/4 cup all-purpose flour
1 teaspoon seasoning salt or 1/2 teaspoon white salt
1 teaspoon black pepper (can reduce if desired)

Steps:

  • Season the chicken breasts with black pepper.
  • In a shallow dish combine crushed cracker crumbs with flour 1 teaspoon seasoned salt, 1/2 teaspoon black pepper, cayenne pepper (if using) and baking powder.
  • In another shallow dish whisk together eggs with 3/4 milk.
  • Dredge the chicken breasts in the cracker mixture then dip in the egg/milk mixture, then dredge AGAIN in the cracker mixture.
  • Pour the oil into a large skillet and heat to 360 degrees F.
  • Fry the breasts in hot oil for about 3-4 minutes on each side or until golden brown; remove to a wire rack and cover lightly with foil.
  • Carefully drain oil but reserve the browned bits in the bottom of the skillet along with a couple tablespoons of the oil.
  • In a bowl mix together 4 cups half and half cream, 1/4 cup flour 1 teaspoon seasoned salt and 1 teaspoon black pepper; whisk until combined, then add to the reserved drippings in the skillet, cook whisking constantly over medium-high heat for about 10 minutes or until thickened.
  • Serve the creamed gravy with the breasts.

POOR MAN'S CHICKEN FRIED STEAK



Poor Man's Chicken Fried Steak image

A chicken-fried steak made with hamburger. Very nice flavor! Salt and pepper are your friends in this recipe.

Provided by Bryan Nelson

Categories     100+ Everyday Cooking Recipes

Time 40m

Yield 4

Number Of Ingredients 8

½ pound ground beef
1 cup all-purpose flour
salt and ground black pepper to taste
4 eggs
3 tablespoons vegetable oil, or as needed
1 tablespoon butter
1 tablespoon all-purpose flour, or more if needed
1 cup milk

Steps:

  • Divide the meat into 4 pieces, and flatten into thin beef patties. Heat a heavy skillet over medium heat until almost smoking, and cook the beef patties until browned on both sides, about 4 minutes per side; set the cooked burgers aside. Drain excess grease but leave any browned drippings in the skillet.
  • In a shallow bowl, mix together 1 cup of flour with salt and black pepper. In a separate shallow bowl, beat the eggs until smooth, mixing in a half teaspoon of water if needed.
  • Heat the vegetable oil in the skillet over medium heat. Dip both sides of cooked burgers into the eggs, then dredge in the seasoned flour; repeat 3 times to build up a thick coating on the burgers. Place the burgers into the hot oil, and pan-fry until golden brown on both sides, about 5 minutes per side. Set burgers aside.
  • Spoon away any excess vegetable oil. Melt butter in the skillet over medium heat, and stir to loosen any brown flavor bits left in the bottom of the skillet. Whisk in 1 tablespoon of flour until smooth. If you prefer a very thick gravy, use more flour. Gradually whisk in milk, cooking until the gravy is thick. Season to taste with salt and black pepper, and serve the gravy over the chicken-fried beef patties.

Nutrition Facts : Calories 357.3 calories, Carbohydrate 28.6 g, Cholesterol 232.8 mg, Fat 17 g, Fiber 0.9 g, Protein 21.2 g, SaturatedFat 6.9 g, Sodium 148.7 mg, Sugar 3.3 g

CHICKEN FRIED STEAK WITH GRAVY



Chicken Fried Steak with Gravy image

Provided by Sandra Lee

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 packages garlic-ranch salad dressing mix
1 cup all-purpose flour
Ground black pepper
1 egg, lightly beaten
2 cups buttermilk, plus 1 cup
1 pound cubed steak, cut into 4 pieces
Oil, for frying
1 cup chicken broth
1 (2.64-ounce) package gravy mix
Mashed potatoes, for serving

Steps:

  • Combine 1 package salad dressing mix, flour, and pepper, to taste, in a large plastic bag. Set aside. Combine another package salad dressing mix, egg, and 2 cups buttermilk in a shallow bowl. Soak steaks in buttermilk mixture. Remove 1 steak and toss in flour mixture. Shake off any excess flour and dip again in the buttermilk mixture. Return to flour mixture and toss. Repeat process for remaining steaks.
  • Heat 1/2-inch layer of oil in a large cast iron skillet to 350 degrees F. Place 2 steaks in the pan at a time. Cook for 4 minutes on each side or until golden brown. Drain on paper towels.
  • To make the gravy, combine 1 cup buttermilk, chicken broth, and gravy package in small saucepan. Bring to simmer over medium heat and stir well. Top steaks with gravy and serve with mashed potatoes and gravy, if desired.

CHICKEN FRIED STEAK WITH GRAVY



Chicken Fried Steak with Gravy image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 16

1 1/2 cups whole milk
2 large eggs
2 cups all-purpose flour
2 teaspoons seasoned salt
Freshly ground black pepper
3/4 teaspoon paprika
1/4 teaspoon cayenne pepper
3 pounds cube steak (tenderized round steak that's been extra tenderized)
Kosher salt
1/2 cup canola or vegetable oil
1 tablespoon butter
1/3 cup all-purpose flour
3 to 4 cups whole milk
1/2 teaspoon seasoned salt
Freshly ground black pepper
Mashed potatoes, for serving

Steps:

  • For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
  • Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
  • Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
  • After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.
  • For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
  • Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.
  • Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!

CHICKEN FRIED STEAK WITH WHITE GRAVY



Chicken Fried Steak with White Gravy image

Provided by Bobby Flay

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

1 1/4 pound boneless round steak, fat trimmed and pounded a 1/4-inch thick
1 1/2 cups buttermilk
Kosher salt and freshly ground black pepper
2 1/2 cups all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sweet paprika
1 teaspoon cayenne pepper
Canola oil
1/2 pound slab bacon, cut into lardons
2 heaping tablespoons all-purpose flour
2 cups whole milk, heated
2 tablespoons heavy cream
Finely chopped fresh thyme
Salt and freshly ground black pepper
Fresh thyme sprigs

Steps:

  • Preheat oven to 250 degrees F. Cut the steak into 4 equal portions.
  • Place the buttermilk in a medium baking dish and season with salt and pepper. Combine the flour, garlic powder, onion powder, paprika, cayenne and 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper in a bowl and divide between 2 baking dishes.
  • Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second dish of flour and pat off the excess. Put the steak pieces on a baking rack set over a baking sheet while the oil heats.
  • Place 1-inch of oil in a large cast iron skillet until it reaches 350 degrees F on a thermometer. Add the steak, 2 pieces at a time and cook until golden brown on both sides. Remove to a plate lined with paper towels and season with salt. Repeat with the remaining meat. Transfer the meat to a rack set on a baking sheet and place in the oven to keep warm while you make the gravy.
  • Remove all but 2 tablespoons of the fat from the pan, leaving the crunchy pieces from the breading. Add the bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels.
  • Return the pan to the stove over medium heat. Whisk the flour into the pan and let cook for 1 minute. Slowly whisk in the warm milk and continue to cook, whisking occasionally until thickened. Stir in the heavy cream and thyme and season with salt and lots of freshly ground black pepper. Serve 1 piece per person ladled with some of the sauce and garnished with a few pieces of bacon. Garnish with thyme sprigs.

CHICKEN-FRIED STEAK AND GRAVY



Chicken-Fried Steak and Gravy image

Provided by Michael Chiarello : Food Network

Yield 4 servings

Number Of Ingredients 14

1 lb. beef tip steak
2 large eggs, beaten
1 cup flour
1 cup breadcrumbs
2 Tbs. parsley, chopped
1/4-cup grated Parmesan cheese
Gray salt
freshly-ground black pepper
extra-virgin olive oil for frying
2 Tbs. flour
2 Tbs. red wine
1 cup chicken broth
1 cup heavy cream
2 Tbs. butter

Steps:

  • Cut steak into 4 even portions and place between 2 sheets of plastic wrap. Using a meat tenderizer, pound meat to 1/4-inch thickness.
  • Place eggs in a shallow mixing bowl or pie dish and place 1 cup flour in another shallow bowl. In a third shallow bowl, mix together the breadcrumbs, 1 tablespoon parsley and Parmesan cheese. Season with salt and pepper. Coat steaks with flour and shake off excess. Dip steaks in egg and into breading mixture, pressing mixture into steaks so it sticks. At this point you can cover and refrigerate steaks for up to 2 hours.
  • Heat about 1/3-cup of oil in a large skillet. Add steaks and cook until coating is golden brown, about 2-3 minutes per side. Drain on paper towels and reserve oil in skillet for gravy. Cover steaks to keep warm.
  • To make gravy, drain some of the olive oil from the saute pan, leaving about 2 tablespoons (make sure to keep the browned bits from the steaks in the pan as these add great flavor). Over medium heat, add flour and whisk into oil until flour turns golden brown, about 8 minutes. Remove from heat and whisk in red wine. Whisk in broth and cream. Return to heat and whisk until smooth and thick. Remove from heat and stir in butter and remaining parsley. Season with salt and pepper. Pour gravy over steaks before serving.

PERFECT CHICKEN FRIED STEAK WITH CLASSIC BROWN GRAVY



Perfect Chicken Fried Steak With Classic Brown Gravy image

Make and share this Perfect Chicken Fried Steak With Classic Brown Gravy recipe from Food.com.

Provided by dogsinatub

Categories     Steak

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 14

3 -4 cubed round steaks (you can always use a better cut of beef if you so choose)
2 cups flour
2 eggs
2 tablespoons milk
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon thyme
salt and pepper
1/2 large onion, diced
4 tablespoons butter (1/2 stick)
4 tablespoons flour
2 cups beef stock
1/4 cup cream
salt and pepper

Steps:

  • salt and pepper both sides of the meat. mix flour, thyme, garlic powder, onion powder and coat both sides of each steak with flour mixture. now dip each steak in egg wash on both sides. finally put back in flour mixture on both sides again. fry in 350 degree oil browned on each side. you can either pan fry with or deep fry. it's your choice. both methods turn out fantastic! fry until deep golden brown. let rest for a few moments on a paper towel.
  • for the gravy -.
  • brown onion in butter until caramelized. add flour and whisk for a few minutes until rawness is out of flour. now add beef stock and whisk until it starts to thicken up. simmer for 10 minutes. add cream and mix throughout and pour over chicken fried steaks and enjoy. this is an excellent recipe and i think you'll agree.
  • ***if you want to have more of a traditional white pepper gravy, use whole milk instead of beef stock. still add the cream and add more pepper.
  • enjoy!

CHICKEN-FRIED STEAK WITH GRAVY



Chicken-Fried Steak with Gravy image

"We raise cattle, so beef is a mainstay at our house," reports Carol Dale of Greenville, Texas. "I adapted this traditional dish to leave a lot of the fat behind," she explains. "This lighter version is now a family favorite."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

3/4 cup all-purpose flour
1/4 teaspoon pepper
1 pound beef round steak, cut into serving-size pieces
1/2 cup fat-free milk
2 tablespoons canola oil
GRAVY:
2 tablespoons water
4-1/2 teaspoons all-purpose flour
3/4 cup fat-free milk
1/8 teaspoon pepper

Steps:

  • In a shallow bowl, combine flour and pepper. Add beef; turn to coat. Remove meat and pound with a mallet to tenderize. Pour milk into another shallow bowl. Heat oil in a skillet. Dip meat in milk, then coat again in flour mixture; add to skillet. Cover and cook over low heat for 10 minutes on each side or until meat is no longer pink. Remove and keep warm. , For gravy, add water to skillet; stir to loosen browned bits from pan. In a small bowl, combine the flour, milk and pepper until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with steak.

Nutrition Facts : Calories 325 calories, Fat 11g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 65mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges

CHICKEN FRIED STEAK WITH PAN GRAVY



Chicken Fried Steak With Pan Gravy image

This recipe is the best one for Chicken Fried Steak that I have tried. I got it from an old Southern Cooking cookbook and have been making it for years. I love the gravy! I use round steak when I make this. Prep time is estimated.

Provided by keen5

Categories     Breakfast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

1 3/4 lbs round steaks, sliced 1/2 inch thick or 6 cube steaks (about 1-3/4 lbs.)
2 eggs
2 tablespoons water
1/3 cup all-purpose flour
1/3 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
flour
4 -6 tablespoons vegetable oil
2 tablespoons flour
1 1/2 cups milk (about)
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Pound steak to 1/4" thick or ask butcher to tenderize; cut into 6 pieces, if using round steak.
  • Beat eggs and water together in pie plate.
  • Mix flour, cornmeal, salt and pepper on wax paper.
  • Dip steaks in egg mixture.
  • Dip in seasoned flour mixture to coat well.
  • Brown meat, 3 pieces at a time, in hot oil on both sides in a large heavy skillet.
  • Return all meat to skillet; lower heat; cover.
  • Cook 20 minutes or until tender.
  • Remove steaks to a heated platter.
  • To prepare pan gravy, pour off all but 3 tblsp.
  • of the pan drippings; blend in flour.
  • Stir in milk, salt and pepper.
  • Continue cooking and stirring until gravy thickens and bubbles for 1 minute.
  • If gravy is too thick, add more milk.

CHICKEN-FRIED STEAK WITH CRACKED PEPPER GRAVY



Chicken-Fried Steak With Cracked Pepper Gravy image

Make and share this Chicken-Fried Steak With Cracked Pepper Gravy recipe from Food.com.

Provided by bugsbunnyfan

Categories     Steak

Time 1h35m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 14

1 1/2 cups flour
1 1/2 teaspoons salt
2 teaspoons pepper, freshly ground
1 teaspoon cayenne
2 eggs
1/2 cup cream
1/2 cup bock beer
2 cups vegetable oil
4 round steaks, tenderized (about 1/2 pound each)
1/4 cup unsalted butter
2 tablespoons flour
1 1/3 cups milk
salt
1 teaspoon cracked pepper

Steps:

  • Prepare the flour spice by blending the flour, salt, pepper, and cayenne. Set aside on a plate or wax paper.
  • Prepare the batter by mixing the eggs with a whisk, in a large bowl.
  • Add the cream, and beer. Whisk to blend.
  • Set aside. In a deep, heavy skillet, heat the oil to 350 degrees. While the oil is heating, prepare the round steaks by dredging them in the flour spice, taking care to evenly coat the meat. Shake off any excess.
  • Dip the meat into the batter, and then again in the flour spice, evenly coating the batter so it is dry on the outside. When the oil temperature reaches 350 degrees (when a drop of batter sizzles when dropped in it), gently slide one steak into the hot oil. Cook the steak about 5 minutes.
  • Turn in, taking care not to break the coating, and cook the meat 5 more minutes, or until the batter is nicely browned. Drain the cooked steak on paper towels. Repeat with the other steaks.
  • Hold the cooked steaks in a 225 degree oven until all four are done. Pour Cracker-Pepper Gravy over the steaks and serve. Yield: 4 servings.
  • CREAM GRAVY Melt the butter in a heavy saucepan.
  • When the foam goes down, whisk in the flour. Continually whisk until the flour cooks, becoming a fragrant light brown.
  • Slowly add the milk, continuing to whisk to keep lumps from forming.
  • Season with salt and pepper.
  • Simmer gravy for 10 minutes to cook and reduce. Serve hot.

Nutrition Facts : Calories 1635.7, Fat 147.3, SaturatedFat 34.5, Cholesterol 241.1, Sodium 1017.8, Carbohydrate 46, Fiber 1.9, Sugar 0.3, Protein 32.9

CHICKEN FRIED STEAK WITH GRAVY



Chicken Fried Steak with Gravy image

A misleading name, as chicken is in no way, shape, or form involved. Deep-fried steak covered in a combination brown and white gravy. Best with some eggs and hash browns.

Provided by Brian Genest

Categories     Beef Steaks

Time 2h10m

Yield 3

Number Of Ingredients 31

3 (8 ounce) beef eye of round steaks
½ teaspoon salt
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
5 cups all-purpose flour
½ cup buttermilk
2 large eggs
2 tablespoons hot sauce (such as Frank's RedHot ®)
1 cup dry bread crumbs
2 tablespoons baking powder
1 ½ tablespoons garlic powder
1 ½ tablespoons smoked paprika
1 tablespoon onion powder
1 tablespoon Cajun seasoning
1 tablespoon sea salt
1 tablespoon ground ancho chile powder
1 teaspoon ground black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon sweet paprika
1 teaspoon ground chipotle powder
1 teaspoon ground cumin
½ teaspoon ground sage
½ teaspoon ground mustard powder
½ teaspoon cayenne pepper
1 quart peanut oil for frying, or as needed
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups beef broth
¼ cup heavy cream
salt and ground black pepper to taste

Steps:

  • Trim fat caps off steaks. Rub steaks with salt, then Worcestershire sauce and soy sauce. Let rest for 30 minutes.
  • Transfer one steak to a cutting board and cover with plastic wrap. Use a meat mallet to pound the steak until it is about half the original thickness and twice the original area. Repeat with remaining two steaks.
  • Place 2 cups flour in a shallow bowl. Whisk buttermilk, eggs, and hot sauce together in a second bowl. Combine remaining 3 cups flour, bread crumbs, baking powder, garlic powder, smoked paprika, onion powder, Cajun seasoning, sea salt, chile seasoning, black pepper, thyme, oregano, sweet paprika, chipotle powder, cumin, sage, mustard powder, and cayenne pepper in a third, large bowl.
  • Dunk each piece of steak in the plain flour, then in the egg wash, and then in the breading, making sure it gets completely coated in each step. Transfer to a plate and refrigerate for 1 hour; this is crucial and ensures the breading will adhere to the meat.
  • When ready to cook, prepare gravy: Melt butter in a saucepan over medium heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk beef broth into the flour mixture, then gradually whisk in cream, and bring to a simmer over medium heat. Reduce heat to low and cook, stirring occasionally, to let it further thicken. Keep warm as you cook the steaks.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Drop steaks into the hot oil and fry until breading is crisp and golden brown, 6 to 7 minutes. Transfer to a paper towel-lined plate to drain.
  • Serve hot steaks with gravy.

Nutrition Facts : Calories 1674.2 calories, Carbohydrate 207 g, Cholesterol 309.8 mg, Fat 56.2 g, Fiber 10.1 g, Protein 81.1 g, SaturatedFat 24.5 g, Sodium 5435.8 mg

QUICK CHICKEN-FRIED STEAK WITH PAN GRAVY



Quick Chicken-Fried Steak With Pan Gravy image

This is one of the many main dishes I ate growing up. It would either be beef steak or venison steak.

Provided by Lavender Lynn

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

4 (6 ounce) beef steaks, cubed
1/2 cup flour
4 tablespoons flour
1 teaspoon salt, plus more to taste
1 teaspoon black pepper, plus more to taste
1 teaspoon paprika, plus more to taste
1 cup vegetable oil
3 cups milk, divided

Steps:

  • Combine 1/2 C flour and 1 tsp salt, 1 tsp pepper and 1 tsp paprika on a plate.
  • Stir with fork until well blended.
  • Put 1/2 C milk in bowl.
  • Dip steak in milk first, then coat generously with flour mixture.
  • Heat oil in skillet until it reaches 375°F.
  • Add steaks to skillet.
  • Cook until seared and well crusted on one side, about 2 minutes.
  • Turn steaks with tongs, cook 2 more minutes for medium.
  • Transfer steaks to a plate. Keep warm.
  • To prepare gravy, pour off all but 4 T cooking oil from pan.
  • Return pan to medium heat.
  • Whisk in remaining 4 T flour; cook 1 minute.
  • Whisk in milk; cook until thick, 3 minutes.
  • Add more milk if gravy becomes too thick.
  • Season with salt, pepper, and paprika.
  • Serve with steak and mashed potatoes.

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