Texas Chicken Fried Steak with White Cream Gravy

Texas Chicken Fried Steak with White Cream Gravy

It is hard to get much more Texan than Chicken Fried Steak. The quality of the beef really counts in this one (it needs to be TENDER). This recipe calls for cube steaks, but good round steak that you have asked the butcher to run through the tenderizer or that you have tenderized yourself with a mallet.

Ingredients:

4 Tenderized beef cutlets (known in supermarkets as "cube steak") OR 1 round steak, with fat removed, that you've tenderized yourself (see above)
1 Egg
¼ Cup milk
All-purpose flour
Cooking oil or melted Crisco
½ teaspoon salt
½ teaspoon black pepper

Beat together the egg and milk and set aside. Sprinkle the salt and black pepper on both sides of beef cutlets.

With your hands, dredge the cutlets in the flour, shaking off the excess. Then dip each cutlet in the egg/milk mixture, then back in the flour. (You're going to get your hands messy here, so take your rings off and have some fun!) Set cutlets aside on a piece of waxed paper.

Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. Check the temperature with a drop of water; if it pops and spits back at you, it's ready.

With a long-handled fork, carefully place each cutlet into the hot oil. Protect yourself (and your kitchen) from the popping grease that results. Fry cutlets on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 4 or 5 minutes until cutlets are done through. Drain cutlets on paper towels.

Cream Gravy

After the cutlets are removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.

Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried steak recipe (waste not -- want not) in the hot oil. Stir with a wooden spoon, quickly, to brown the flour.

Gradually stir in add ¾ cup milk and ¾ cup water, mixed together, stirring constantly with the wooden spoon and mashing out any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired thickness (do not burn!) Add more salt and pepper according to taste.

Source:
The Evatt Family


Love not sleep, lest thou come to poverty; open thine eyes, and thou shalt be satisfied with bread. Proverbs 20:13 (KJV)