Chicken Fried Steak and GravyFrom shandy 8 years ago
- 1 1/2 pounds boneless, round steak, fat trimmed and pounded a 1/4-inch thick shopping list
- 1 1/2 c. buttermilk shopping list
- kosher salt and freshly ground black pepper shopping list
- 2 1/2 c. all-purpose flour shopping list
- 1 T. garlic powder shopping list
- 1 T. onion powder shopping list
- 1 T. sweet paprika (I use Hungarian sweet paprika) shopping list
- 1 t. cayenne pepper shopping list
- canola oil shopping list
- Gravy: shopping list
- 1/2 pound slab bacon, cut into lardons (cut pieces of fatty bacon) shopping list
- 2 heaping Tablespoons all-purpose flour shopping list
- 3 c. whole milk, heated shopping list
- 2 T. heavy cream shopping list
- 1 t. finely chopped fresh thyme, can also used dried thyme shopping list
- salt and freshly ground pepper to taste shopping list
- 2 t. beef bouillon granules shopping list
- 1 t. garlic powder shopping list
- 1 t. worcestershire sauce shopping list
How to make it
- Preheat oven to 250 degrees F. Cut the steak into 4 equal portions.
- 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.
- 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.
- 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.
- 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.
- 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.
The Cookshandy Port Orchard, WA
The Rating6 people
This will work for me. Taters and side of Peas and you have the works.pudgy47 in Las Vegas loved it
You got it Shandy! This is exactly (down to the worcestershire) the way we do it, too. Southern fried steak & gravy...mmmmm! Great post and great pics too! --Kn0x--knoxcop in Knoxville loved it
My favorite all time comfort food....jimrug1 in Peoria loved it
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