Classic Chicken Fried Steak And Gravy-ci |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Just classic taste of the south. Sunday dinner comfort food. Best served with mashed potatoes* and corn...and don't forget the rolls or biscuits! :) Ingredients:
2lb round steak, trimmed, cut into serving size patties and thoroughly tenderized |
1 1/2 cups flour |
3-4 eggs(depending on size) |
salt(or your favorite seasoning salt blend with onion, garlic, etc) |
1t cayenne pepper |
fresh ground black pepper |
3t vegetable oil(olive or canola) |
3t butter |
3 cups chicken stock |
1 cup milk or half and half |
2t fresh parsley, chopped |
Directions:
1. Season both sides of all steaks with salt(or blend) and black pepper.
2. Beat eggs in large shallow pan or pie plate
3. in another pie plate, combine flour with cayenne and more salt and pepper
4. In large cast iron or other skillet, cover bottom with oil and bring to a medium-medium high heat
5. Dredge steaks in egg, then flour mixture, then egg, then flour, again
6. Let rest while oil comes to temperature.
7. Fry steaks, 2 at a time on each side 4-5 minutes until golden brown.
8. Drain on paper bags or over wire rack and keep warm while finishing all steaks and while making gravy.
9. Once steaks are all browned and warming, add 3T of butter to pan and stir to combine. Add about 1/4 cup of left over flour from dredging to pan and whisk together.
10. Add chicken stock SLOWLY to pan whisking entire time.
11. Whisk over medium heat for about 5 minutes while flavors combine and gravy thickens.
12. Add milk, slowly, then fresh ground black pepper and parsley and continue to stir to combine.
13. Serve steaks topped with gravy.
14. *this amount of gravy is assuming mashed taters will be served with steaks...if you don't, for some reason, you may want to cut the gravy ingredients in half.....or, just make the taters ;)
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