For an extremely amazing meal try Chicken fried steak with cream gravy! This dish is simply irresistible and is melt in your mouth delicious!
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For the gravy
3 tablespoons bacon fat
3 tablespoons flour
1 1/2 cup of milk
1 1/2 cup of beef broth
½ Tsp Tabasco
1 tablespoon Worcestershire sauce
½ Tsp Cayenne
1 teaspoon minced garlic minced to a paste
For the chicken fried steak
2 cups flour
2 cups vegetable oil
3 large eggs
2 teaspoons salt
2 teaspoons pepper
½ cup heavy cream
2 cups milk
2 ¾ Lbs. boneless sirloin
Cut a half an inch thick and pound with the tenderizing mallet then cut into serving pieces.
To make the gravy
Make the gravy in a well seasoned cast-iron skillet stir together the fat and flour. Cook the roux over moderately low heat stirring for 10 to 15 minutes or until it is the color of peanut butter.
Remove from heat whisk in the milk and the stock, bring the gravy to a boil over moderate heat, whisking, and whisk in the Worcestershire sauce, Tabasco, garlic, cayenne and pepper. Simmer the gravy covered, stirring occasionally for 25 to 30 minutes or until it’s the consistency of heavy cream.
To make the chicken fried steak
In a small shallow baking dish whisk together flour, salt, and pepper. In another shallow dish whisk the eggs, cream, and milk. Working in batches, dip the steak into the egg mixture and dredge it in the flour mixture, shaking off the excess.
Dip the steak into the egg mixture once more, dredge in the flour mixture, shaking off the excess. In a large deep skillet fry in a half an inch of 350° oil
turning at once for 6 to 8 minutes or until it is golden
Transfer the state to a paper towel to drain and serve it with gravy.
Other notes for making Chicken Fried Steak with Cream Gravy
If the steaks are a little too thick after frying them, put them in the oven at 350 degrees until they are a little more done. I served chicken fried steak with baby red potatoes.
Chicken fried steak with cream gravy
Ingredients
- 2 Cups Flour Plus 3 T for gravy
- 3 1/2 Cups Milk
- 3 Tbsp. Bacon Fat
- 1 1/2 Cups Beef Broth
- 1/2 Tsp. Tabasco to taste
- 1/2 Tsp. Cayenne to taste
- 1 Tbsp. Worcestershire Sauce
- 1 Tsp. Garlic minced to a paste
- 3 Large Eggs
- 2 tsp Salt
- 2 tsp Pepper
- 2 cups Vegetable oil
- 2 3/4 lbs. Boneless Sirloin Steak
- 1/2 Cup Heavy Cream
Instructions
- Make the gravy in a well seasoned cast-iron skillet stir together the bacon fat and 3 Tbsp. flour.
- Cook the roux over moderately low heat stirring for 10 to 15 minutes or until it is the color of peanut butter.
- Remove from heat whisk in the milk and the stock, bring the gravy to a boil over moderate heat, whisking.
- Whisk in the Worcestershire sauce, Tabasco, garlic, cayenne and pepper.
- Simmer the gravy covered, stirring occasionally for 25 to 30 minutes or until it’s the consistency of heavy cream.
- In a small shallow baking dish whisk together flour, salt, and pepper.
- In another shallow dish whisk the eggs, cream, and milk.
- Working in batches, dip the steak into the egg mixture and dredge it in the flour mixture, shaking off the excess. Dip the steak into the egg mixture once more, dredge in the flour mixture, shaking off the excess.
- In a large deep skillet fry in a half an inch of 350° oil turning at once for 6 to 8 minutes or until it is golden
- Transfer the state to a paper towel to drain and serve it with gravy.
