Chicken Fried Steak And Cream Gravy

by Olivia

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:

  • 6 tablespoons fat from the frying pan
  • 6 tablespoons all-purpose flour
  • 2 1/2 cups milk
  • Salt and pepper to taste

Directions:

  1. Prepare the Steak:
    • Trim the steak and pound to 1/2 inch thick if needed. Cut into 6 to 8 pieces.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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
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