Mouthwatering Chicken Fried Steak With Mushroom Gravy Recipes

CHICKEN-FRIED STEAK & GRAVY

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.

CHICKEN FRIED STEAK WITH GRAVY

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 MUSHROOM GRAVY

Steps:

• Mix flour, breadcrumbs, parmesean cheese, and seasonings in a bowl.
• Dip steaks into a small amount of milk and then dredge in the flour mixture.
• Place 3-4 tablespoons of olive oil in frying pan over medium-high heat.
• Cook steaks for 5 minutes on one side (cooking time depends on thickness of steak).
• The juices from the steak might soak up the flour, so before you flip the steaks add some more of the flour mixture, patting it down with a spatula.
• When brown, flip over and continue to cook for another 3 mintues (again cooking time varies).
• When finished cooking, remove steaks and keep warm.
• FOR GRAVY:.
• Once steaks are finished cooking add a small amount of oil (most of oil, if not all, will have been used in cooking the steaks) and cook the mushrooms.
• Add 1/4 water, salt&pepper, and continue cooking.
• Make sure to get all of the scraps from the sides of the pan that the steaks left into the liquid you are cooking the mushrooms in.
• When most of liquid is cooked off, sprinkle remaining flour over mushrooms and cook for 1 minute.
• Add milk and cook until thickened to your liking.
• Serve with mashed potatoes and enjoy!

BAKED CHICKEN FRIED STEAK WITH MUSHROOM GRAVY

Steps:

• Heat the oven to 350 degrees.
• Add the oil to a skillet over medium high heat.
• Coat the outside of the steaks in flour, and add salt and pepper to taste.
• Sear the outside of the steaks in the hot oil and set aside.
• Place three steaks into the bottom of a baking dish and cover with ½ of the onions.
• Add another layer of steaks and the remaining onions on top.
• In a bowl, mix together the water, soup and mushrooms. Pour the soup mixture over the steaks.
• Bake for 30 minutes and let cool for 15 minutes to thicken the gravy before serving.
• Enjoy!

MOUTHWATERING CHICKEN FRIED STEAK WITH MUSHROOM GRAVY

Steps:

• FIRST STEP:Preheat the oven to 350* Use cooking spray to spray the bottom of a 9 x 13 baking dish. SECOND STEP:In a shallow dish, put flour in. Dredge the steaks each in the flour THIRD STEP:With a little peanut oil, in a skillet on medium heat, cook each steak for 5 to 8 minutes per side In the prepared baking dish, place three cube steaks and sprinkle with the seasonings, sprinkle ⅓ cup of the diced onions over the three steaks FOURTH STEP:Repeat the same steps with the last three cube steaks. In a small saucepan, pour in the juice from the mushrooms and the beef broth. FIFTH STEP:Bring this to a boil Mix the cornstarch with water SIXTH STEP:Using a whisk stir the cornstarch and water into the broth. Bring to a boil, stirring continuously until the liquid starts to thicken. Remove from the heat and stir in the chopped mushrooms. SEVENTH STEP:Pour this liquid over the steaks, layered in the pan. Cover the pan with foil and bake for 30 minutes. Lower the heat to 300* and bake another 20 minutes until onions are tender and the gravy is boiling. Enjoy!

BAKED CHICKEN-FRIED STEAK WITH MUSHROOM GRAVY

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.

BBQ CHICKEN FRIED STEAK WITH WHITE GRAVY

Steps:

• Set up your grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Set up a breading station for the cube steak. Add 1/2 cup flour to a dish, then season with salt and pepper and set aside. Add the beaten eggs to a separate dish, then season with salt and pepper and set aside. Mix together the rice flour, instant coffee, crushed BBQ chips and 1 cup flour in a third dish and season with salt and pepper; set aside.
• Place a large cast-iron skillet over the direct-heat side of the grill. Add enough olive oil to come 1 inch up the side of the skillet. Preheat the oil to 350 degrees F.
• Dredge each piece of cube steak in the flour, egg and then flour/chips mixture, shaking off any excess in between. Add the steaks to the oil in batches and cook until golden brown and crisp, 2 to 3 minutes per side. Remove to a cooling rack and set aside. Pour out the leftover oil from the skillet and discard it. Be careful to keep all the brown bits on the bottom of the skillet-they have all the flavor! Place the skillet back on the grill over direct heat and add the butter. Cook until melted, then whisk in the remaining 3 tablespoons flour, creating a roux that looks like wet sand. Cook the roux, whisking, until golden brown, about 4 minutes. Whisk in the milk a third at a time, continuing to whisk so no lumps form. Whisk in the buttermilk and season with salt and pepper. Cook, whisking, until luscious and thick, 5 to 7 minutes. Stir in the parsley and chives. Move to the indirect side to keep warm.
• To serve: Place a piece of chicken fried steak on a plate. Spoon the gravy over the top.

PAN-FRIED CHICKEN BREAST WITH MUSHROOM GRAVY

Steps:

• Sprinkle both sides of the chicken breasts with onion powder, salt, and pepper.
• Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5 minutes per side.
• Add garlic and mushrooms and cook until mushrooms have released their liquid and are reduced in size, about 5 minutes.
• Stir together water, white wine, and gravy packet in a small bowl and pour into the skillet.
• Bring liquid to a simmer, cover, reduce heat to medium, and cook for 5 minutes. Turn chicken breasts and continue cooking until chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).