Chicken-Fried Steak

  1. TO MAKE THE CHICKEN-FRIED STEAK: Flatten the beef out evenly with a mallet.
  2. Cut the meat into 8 pieces.
  3. In a wide bowl, stir together the milk, egg, seasoning salt, and pepper to make an egg dip.
  4. Dip the steaks in the egg dip, then dredge them in the flour; repeat the process.
  5. Cover the bottom of a large, heavy-bottomed skillet with about 1/2 inch of oil and heat over medium to medium-high heat.
  6. When the oil spatters after you add a few drops of water, put in your steaks.
  7. Flip the steaks when the juices begin to surface and the bottom is brown and cook until done, about 10 minutes total.
  8. TO MAKE THE CREAM GRAVY: After frying the steak, let the drippings sit until the excess browned bits settle to the bottom of the skillet.
  9. Pour off most of the fat, leaving about 1/4 cup and the browned bits.
  10. Add the 3 tablespoons flour, stirring until well mixed.
  11. Place the skillet over medium heat and slowly add the cold milk, stirring constantly.
  12. Cook until the gravy boils and thickens, about 5 minutes.
  13. You may need more or less milk for your desired consistency.
  14. Season with salt and pepper.
  15. Serve the steaks with the gravy.
  16. Dont.
  17. Any cowboy will tell you a chicken-fried steak needs to be fried up and eaten straight off the griddle.
  18. Some like their steaks on the rare side, but apparently no cowboy wanted to see blood on his steak.
  19. The late Dallas-born cowboy expert Ramon F. Adams recorded this old cowboy saying, a response to a serving of rare beef: Ive seen cows get well that was hurt worse than that.

milk, egg, salt, ground white pepper, flour, vegetable oil, flour, milk, salt

Taken from www.epicurious.com/recipes/food/views/chicken-fried-steak-382683 (may not work)

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