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Chicken Fried Steak with Cream Gravy
Chicken Fried Steak
Description:
The dish is known as chicken fried steak because of the similar cooking method
to fried chicken. This recipe calls for cube steaks, but a good round steak will
also do. Just ask your local butcher to run it through the tenderizer, or you
can tenderize it yourself with a mallet. Cut a 1-1/2 to 2 pounds round steak into
4 or 5 serving-size portions. Place the cut pieces between sheets of plastic wrap
or wax paper. On a strong surface, pound with a meat mallet until thin and tender.
Ingredients:
4 cube steaks, tenderized beef cutlets.
1 large fresh egg, beaten.
1 1/2 cups, all purpose flour.
1/2 teaspoon salt, plain or iodized.
1/2 teaspoon freshly ground black pepper.
1/4 teaspoon Paprika.
Melted lard or Cooking oil
Directions:
Beat together the egg and milk mixture and set aside. Mix together the salt, black
pepper, and paprika and sprinkle on both sides of beef cutlets. Add leftover
spice mixture to the flour. Dredge the chicken fried steak cutlets in flour,
seasoned with salt, pepper, and paprika, shaking off the excess flour. Then dip
each cutlet in the egg and milk mixture, then back into the seasoned flour.
Set the coated cutlets aside on a piece of waxed paper.
HINT: Save the extra seasoned flour for the gravy.
Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high
heat for a few minutes. Oil should be about a half-inch deep in the pan. Check
the temperature with a drop of water; if it pops and spits back at you, it's ready
for the chicken fried steak cutlets. With a long-handled tong or a fork, carefully
place each chicken fried steak cutlet into the hot oil. Fry cutlets on both sides,
for about 2 to 3 minutes per side, turning once, until goldish brown. Reduce the
heat to low, cover skillet and cook 4 or 5 minutes more, or until cutlets are
cooked through. Drain the hot cutlets on paper towels. Keep the chicken fried
steak cutlets warm, while preparing the tasty pan gravy.
Cream Gravy
Description:
Gravy making is the personal preference of the person doing the cooking!
Cream gravy is supposed to be thick, but if you think it's too thick,
add more liquid, until you like it.
Ingredients:
1 cup of fresh milk, (room temperature) for pan gravy.
1/2 to 3/4 cup of water, for pan gravy.
Directions:
After the chicken fried steak cutlets are removed from the pan, pour off the oil
through a strainer. Leave about 1/2 cup pan drippings in the bottom of the
skillet. Also keep as many of the browned bits from the seasoned coating, in the
pan as possible. Return any browned cracklings from the strainer to the skillet
before starting the gravy. Heat the oil over medium heat until hot. Sprinkle
slowly, 3 tablespoons of the seasoned leftover flour, from the chicken fried
steak recipe, into the hot oil. Stir with a kitchen spoon, until the flour is lightly
browned. Gradually whisk in the cup of milk and a 1/2 cup of water, stirring
constantly and mashing out any lumps. Lower heat, and gravy will begin to
thicken. Continue cooking and stirring a few minutes until gravy reaches your
desired thickness. Check the gravy seasoning. Add salt and pepper according to
your taste. Serve the chicken fried steak with mashed potatoes, your favorite
green vegetable, and biscuits. Serve the pan gravy by pouring over the
chicken fried steak. Any extra gravy, can be mopped up with the biscuits.
Hope you enjoy this dish with your family and friends.
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