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Chicken Fried Steak And Cream Gravy – If you’re craving a classic Southern comfort food, this Chicken Fried Steak with Cream Gravy is just what you need. Tender steak coated in a crispy crust and smothered in creamy gravy—it’s a meal that’s sure to satisfy. Let’s get cooking!
Why You’ll Love This Recipe:
- Classic Comfort Food: A Southern staple that’s hearty and delicious.
- Crispy and Tender: Perfectly fried steak with a crispy crust and tender inside.
- Rich Gravy: Creamy, flavorful gravy that’s the perfect complement to the steak.
- Crowd-Pleaser: Great for family dinners or gatherings.
- Cuisine Type: American
- Servings: Makes about 6-8 servings
- Preparation Time: 20 minutes
- Cooking Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
Ingredients:
For the Chicken Fried Steak:
- 2 1/2 lb round steak filets
- 5 oz evaporated milk
- 2 tablespoons hot pepper sauce
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 2 teaspoons paprika
- 3/4 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- Vegetable oil for frying
For the Cream Gravy:
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- 6 tablespoons fat from the frying pan
- 6 tablespoons all-purpose flour
- 2 1/2 cups milk
- Salt and pepper to taste
Directions:
- Prepare the Steak:
- Trim the steak and pound to 1/2 inch thick if needed. Cut into 6 to 8 pieces.
- Prepare the Coating:
- In a bowl, combine the evaporated milk, hot pepper sauce, and 1/2 teaspoon salt.
- Measure 1 cup of flour into a separate bowl.
- In another bowl, combine the remaining flour, paprika, garlic powder, 1 teaspoon salt, and black pepper.
- Coat the Steak:
- Dip each piece of steak first into the plain flour, then into the milk mixture, and finally into the seasoned flour. Set aside until all meat is coated.
- Fry the Steak:
- Heat 1 to 2 inches of vegetable oil in a frying pan over medium heat. Fry the meat until both sides are golden brown, about 2 minutes per side. Drain on paper towels.
- Prepare the Cream Gravy:
- Pour off all but 6 tablespoons of fat from the frying pan. Add 6 tablespoons of flour (use any leftover seasoned flour) to the pan and blend well.
- Gradually stir in the milk. Cook and stir over medium heat until thickened. Season with salt and pepper to taste.
- Serve:
- Cover the fried steaks with cream gravy when served. Enjoy!
Variations
- Spicy Gravy: Add a pinch of cayenne pepper to the gravy for a bit of heat.
- Herb Infusion: Add chopped fresh herbs like parsley or thyme to the seasoned flour for extra flavor.
- Buttermilk Coating: Use buttermilk instead of evaporated milk for a tangy twist.
Equipment
- Meat mallet
- Mixing bowls
- Frying pan
- Whisk
- Measuring cups and spoons
Storage
Store any leftover chicken fried steak and gravy in separate airtight containers in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
What to Serve with This Recipe
This chicken fried steak pairs wonderfully with mashed potatoes, green beans, or a side salad. It’s also delicious with biscuits or cornbread.
Tips
- Even Coating: Ensure the steak pieces are evenly coated for a uniform crust.
- Temperature Control: Keep the oil at a consistent temperature to ensure even frying.
- Thickening Gravy: If the gravy is too thin, continue cooking until it reaches your desired consistency.
FAQ
Q: Can I use a different cut of meat?
A: Yes, you can use other tender cuts like sirloin or ribeye, but round steak is traditional.
Q: How do I prevent the coating from falling off?
A: Make sure the meat is well coated in each step and let it rest for a few minutes before frying to help the coating adhere.
Q: Can I make the gravy ahead of time?
A: Yes, you can prepare the gravy ahead and reheat it before serving. Add a splash of milk if it thickens too much upon reheating.
Approximate Nutrition Information
- Calories: 600 kcal per serving
- Total Fat: 35g
- Saturated Fat: 15g
- Cholesterol: 120mg
- Sodium: 1000mg
- Total Carbohydrates: 35g
- Dietary Fiber: 2g
- Sugars: 6g
- Protein: 30g