Recipe

Classic Chicken Fried Steak And Gravy-ci Recipe

Add Step-by-Step Photos	Keni / All my dishes 8 months, 2 weeks ago 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! :) Prep:10m Cook:20m Servings:4	Keni
	classic southern comfort rich round steak breaded

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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

Season both sides of all steaks with salt(or blend) and black pepper.

Beat eggs in large shallow pan or pie plate

in another pie plate, combine flour with cayenne and more salt and pepper

In large cast iron or other skillet, cover bottom with oil and bring to a medium-medium high heat

Dredge steaks in egg, then flour mixture, then egg, then flour, again

Let rest while oil comes to temperature.

Fry steaks, 2 at a time on each side 4-5 minutes until golden brown.

Drain on paper bags or over wire rack and keep warm while finishing all steaks and while making gravy.

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.

Add chicken stock SLOWLY to pan whisking entire time.

Whisk over medium heat for about 5 minutes while flavors combine and gravy thickens.

Add milk, slowly, then fresh ground black pepper and parsley and continue to stir to combine.

Serve steaks topped with gravy.

*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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Comments

fizzle3nat 8 months, 2 weeks ago said:
My husband's favorite meal...only difference is I don't usually use and egg wash, just the flour and I use all milk in the gravy. Glad to see I'm doing it close to how it's done in the South. I'll have to try the egg wash on mine next time to see if it will increase the amount of breading on the steaks and the 'crispies' (as my hubby calls them) in the pan. Great recipe! Thanks for sharing. - Natalie

juels 8 months, 1 week ago said:
All I can say is, Delicious! Looks a lot better than the one Cracker Barrel serves! Yummo!