Chicken Fried Steak with Cream Gravy
By on · In Accompaniments, Baked Goods, Biscuits and Muffins, Cheeses, Meats, ROTD, Sauces and Gravies, Vegetables
One of the old standbys, Chicken Fried Steak with Cream Gravy was served in many of the roadside diners that catered to truck drivers. It soon became a favorite of just about everybody. Crunchy and delicious.
Chicken Fried Steak with Cream Gravy
Prep time
Cook time
Total time
Serve with biscuits, and any one of a range of great side dishes from Mac n' Cheese to Fried Apples, corn niblets or string beans. Always delicious with Mashed Potatoes or French Fries.
Author: Epicurus.com Kitchens
Recipe type: Main Course
Cuisine: American
Serves: 4
Ingredients
- 1 round steak, cut about 1 inch thick (about 2 pounds)
- 2 large eggs
- 2 Tablespoons milk
- 1/4 Cup unbleached flour
- salt and freshly ground pepper, to taste
- 2 Tablespoons butter
Cream Gravy:
- 1 pound pork sausage (spiced)
- garlic, to taste, crushed
- 2 Tablespoons butter or sausage grease
- salt and pepper
- 1/4 Cup flour, all purpose
- 2 Cups milk
Optional Garnish:
- 1/4 Cup scallion tops, finely sliced (green parts only)
Instructions
- Cut the steak crosswise into 4 serving pieces. Place one piece between two sheets of plastic wrap then using a rolling pin or meat pounder, pound to a 1/4-inch thickness.
- Repeat with the remaining pieces. In a pie plate, beat the milk and eggs together, in a second pie plate combine the flour and the seasonings together.
- Dip each piece of steak first into the egg mixture then into the flour mixture, coating completely. Shake gently to remove the excess flour mixture.
- Melt the butter in a 12-inch skillet, using medium heat, fry the steaks, two at a time, about 5 minutes on a side or until golden brown on each side.
- Serve with biscuits and cream gravy.
- Cream Gravy: Cook sausage and drain. Then, either retain a portion of the drippings or melt the butter and add the flour allowing it to bubble, but do not brown the flour. Let simmer a while and then add the milk.
- Let heat until starch gelatinization occurs (gets thick). Season to your liking - the more pepper, salt and garlic, the better.
- Be careful not to scorch the gravy. Add sausage to gravy after thickened to your desired consistency.
- If it doesn't get thick enough, add some more flour (dispersed in milk or water).
- Garnish with a sprinkling of scallions (optional).
Notes
While anything "Chicken Fried" is hardly good for your arteries, this comfort food is great, if eaten on occasion.
