Tims Chicken Fried Steak
From houstonian 17 years ago
- 45 minutes to make
- Serves 4
America's favorite main dish, this traditional recipe for Chicken Fried Steak has been handed down by generations of Houston-area cooks.
Ingredients
- ½ Cup all-purpose flour shopping list
- 1 Teaspoon garlic powder shopping list
- 1 Teaspoon onion powder shopping list
- ½ Teaspoon salt, or to taste shopping list
- 1 Large egg shopping list
- 2 Tablespoons water shopping list
- 2 Pounds Bottom or top round steak (cut into four individual portions), shopping list
- pounded well to tenderize) shopping list
- 1/3 Cup vegetable oil shopping list
- milk Gravy: shopping list
- 2 tablespoons pan drippings shopping list
- 1 tablespoon all-purpose flour shopping list
- 2 cups milk, heavy cream, or evaporated milk, room temperature shopping list
- salt and freshly ground black pepper shopping list
How to make it
- In a shallow pan or plate, sift together flour, salt, pepper, garlic powder and onion powder. In another shallow pan, combine egg and water. In still another shallow pan, place baking mix. Coat steaks in flour mixture, dip in egg mixture, and then coat with baking mix.
- Preheat oven to 150 degrees F. In a large frying pan over medium-high heat, add vegetable oil and heat until a drop of water sizzles. Add coated steak pieces, in batches, and fry 4 to 5 minutes per side or until golden brown and thoroughly cooked (add additional vegetable oil if needed). Remove from pan and keep cooked steaks warm in preheated oven. Pour off all but 2 tablespoons of the cooking oil. Put the frying pan back over the heat and make the Milk Gravy.
- In the same frying pan with 2 tablespoons pan drippings, over medium heat, sprinkle flour over the oil and blend with a wooden spoon or whisk until smooth. Whisking or stirring constantly, slowly pour in milk, cream or evaporated milk; continue stirring, scraping loose browned bits from the bottom and sides of skillet, until the gravy begins to boil and thicken. Season with salt and pepper to taste.
- Reduce heat to low and simmer, stirring occasionally, 5 to 8 minutes or until gravy is thickened to the desired consistency and the flour has lost its raw, pasty taste. Remove from pan and serve hot with the Chicken-Fried Steak.
The Rating
Reviewed by 4 people-
Made this for Fathers Day and it was perfect with mashed potatoes. Thanks so much for posting.
pecasfamily
in Harrisville loved it
-
This may be a dumb question, but what is in the baking mix?
janabeth
in Grand Forks loved it
-
Nevermind. I came to my senses. Sorry for the dumb question. :-)
janabeth
in Grand Forks loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 5
-
All Comments
-
Your Comments
" It was excellent "
" It was just okay "
" It was just okay "