Chicken Fried Steak And Gravy |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I always thought that chicken fried steak and gravy sounded hard to make so I just naturally shyed away from it. Well, silly me! This morning I decided to give it a go. I have several recipes for it and so I adapted all of them and prepped all the ingredients together before starting, read instructions twice and then me and my cast iron skillet jumped in and got down to business! Read more ! This was actually fun and easy. Hot grease still scares me a little but the end result was worth it. Just DO NOT be afraid to season. This is what also makes this dish =D Ingredients:
1 1/2 pounds boneless, round steak, fat trimmed and pounded a 1/4-inch thick |
1 1/2 c. buttermilk |
kosher salt and freshly ground black pepper |
2 1/2 c. all-purpose flour |
1 t. garlic powder |
1 t. onion powder |
1 t. sweet paprika (i use hungarian sweet paprika) |
1 t. cayenne pepper |
canola oil |
gravy |
1/2 pound slab bacon, cut into lardons (cut pieces of fatty bacon) |
2 heaping tablespoons all-purpose flour |
3 c. whole milk, heated |
2 t. heavy cream |
1 t. finely chopped fresh thyme, can also used dried thyme |
salt and freshly ground pepper to taste |
2 t. beef bouillon granules |
1 t. garlic powder |
1 t. worcestershire sauce |
Directions:
1. Preheat oven to 250 degrees F. Cut the steak into 4 equal portions.
2. Place the buttermilk in a medium baking dish and season with salt and pepper. Combine the flour, garlic powder, onion powder, paprika, cayenne pepper and 2 t. kosher salt and 1/2 t. freshly ground black pepper in a bowl and divide between 2 baking dishes.
3. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second dish of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
4. Place 1-inch of oil in a large cast iron skillet until it reaches 350 degrees F on a thermometer. Add the steak, 2 pieces at a time and cook until golden brown on both sides. Remove to a plate lined with paper towels and season with salt. Repeat with the remaining meat. Transfer the meat to a rack set on a baking sheet and place in the oven to keep warm while you make the gravy.
5. Remove all but 2 Tablespoons of the fat from the pan, leaving the crunchy pieces from the breading. Add the bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels.
6. Return the pan to the stove over medium heat. Whisk the flour into the pan and let cook for 1 minute. Slowly whisk in the warm milk and continue to cook, whisking occasionally until thickened. Stir in heavy cream, thyme, beef bouillon, garlic powder, Worcestershire sauce, and salt and freshly ground black pepper. I set the chicken fried steak back into the gravy so that the meat can soak in some of the gravy before serving. Now dish 1 piece per person ladled with some of the sauce and garnished with a few pieces of bacon.
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