Since we’ve been commemorating Texas events this week, I thought I would post THE quintessential Texas recipe – Chicken Fried Steak.
This recipe comes from The Pioneer Woman, ‘cuz she knows how to do Southern Comfort Food right – if you click on the link, you can see step-by-step pictures of how to make this dish, along with a yummy recipe for mashed potatoes.
(As always, I use gluten-free flour to make this recipe – one advantage of using GF flour when making gravy is that it won’t clump up when added to liquid; every sauce and gravy that I’ve made since going gluten-free comes out delightfully smooth!)
Chicken Fried Steak with Cream Gravy
Prep Time: 15 Minutes Cook Time: 25 Minutes Difficulty: Easy Servings: 8
- 3 pounds Cube Steak (tenderized Round Steak That’s Been Extra Tenderized)
- 1-1/2 cup Cream, plus 2 cups (or more) cream/whole milk for gravy
- 2 whole Large Eggs
- 3 cups All-purpose Flour
- Seasoned Salt
- 1/4 teaspoon Cayenne
- Black Pepper (lots)
- Oil, For Frying (I like to use Peanut Oil, for flavor)
- Salt And Pepper, For Both Meat And Gravy
Begin with an assembly line of dishes for the meat: cream mixed with egg in one; flour mixed with spices in one; meat in one; then have one clean plate at the end to receive the breaded meat.
Work one piece of meat at a time. Season both sides with salt and pepper, then dip in the cream/egg mixture. Next, place the meat on the plate of seasoned flour. Turn to coat thoroughly. Place the meat back into the cream/egg mixture, turning to coat. Place back in the flour and turn to coat. (So: wet mixture/dry mixture/wet mixture/dry mixture.) Place breaded meat on the clean plate, then repeat with remaining meat.
Heat oil in a large skillet over medium heat. Drop in a few sprinkles of flour to make sure it’s sufficiently hot. Cook meat, three pieces at a time, until edges start to look golden brown; around 2 to 2 1/2 minutes each side.
Remove to a paper towel-lined plate and keep warm. Repeat until all meat is cooked.
To make the gravy:
After all meat is fried, pour off the grease into a heatproof bowl. Without cleaning the pan, return it to the stove over medium-low heat. Add 1/4 cup grease back to the pan. Allow grease to heat up.
Sprinkle 1/3 cup flour evenly over the grease. Using a whisk, mix flour with grease, creating a golden-brown paste. Keep cooking until it reaches a deep golden brown color. If paste seems more oily than pasty, sprinkle in another tablespoon of flour and whisk.
Whisking constantly, pour in cream. Cook to thicken the gravy. Be prepared to add more cream and/or milk if it becomes overly thick. Add salt and pepper and cook for 5 to 10 minutes, until gravy is smooth and thick. Be sure to taste to make sure gravy is sufficiently seasoned.
Serve meat next to a big side of mashed potatoes. Pour gravy over everything, then sit back and wait for the compliments!