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Friday, June 2, 2017

Chicken Fried Steak with Cream Gravy

For the Steak: 
oil or shortening
6-8 tenderized beef cutlets (round or cube steak)
3-4 cups seasoned flour
3 eggs
2 cups milk
For the Gravy:
1/4 cup flour
salt and pepper
4 cups milk
1-2 tablespoon drippings, included the cooked bits

Heat about 1/4-1/2 inch of oil or shortening in a frying pan. Beat
eggs then combine with milk. Dredge tenderized beef cutlets in
flour, then egg-milk wash, then a second time in flour. Place
dredged cutlets into heated oil and fry until golden, about 10
minutes. Turn steak over and cook for another 5 minutes or so until
both sides are golden. Remove to a plate lined with paper towels
and allow to drain.
Drain all but 1-2 tablespoons of drippings from the frying pan;
leave all the cooked bits you can. Combine flour and seasonings
with milk, then pour into the pan with drippings and bits.
Continually stir/whisk the gravy over medium heat for 10-15 minutes,
or until desired consistency. Taste and add more salt or pepper if
necessary. Serve generously over each piece of chicken fried steak.

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