Lone Star Chicken Fried Steak with Cream Gravy Recipe
Lone Star Chicken Fried Steak with Cream Gravy
Flavors of Texas
Total time: 15 to 30 minutes

Preparation time: 10 minutes
Cooking time: less than 30 minutes
Difficulty: Very easy

Difficulty: Easy
Chef's Note

Chicken-fried steak - Sound confusing? It's really just what it sounds like: steak prepared like fried chicken. It is first seasoned and tenderized, breaded by dipping into flour, egg and sometimes bread crumbs, and then fried in a cast-iron skillet. It's served with "cream gravy" made from the pan drippings, browned flour and milk. And incidentally, for a Texan to say that something is "fine as cream gravy" is high praise indeed!

For 4 servings

- 1 kg (2 lb.) round steak, tenderized
- 450 ml (1 3/4 cups) flour
- 1 teaspoon salt
- Seasoned pepper
- 2 eggs, slightly beaten
- 125 ml (1/2 cup) milk
- Oil for frying

Cream Gravy
- 100-125 ml (6-8 tbsp.) pan fat or bacon drippings
- 100 ml (6 tbsp.) flour
- 750 ml (3 cups) milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
  1. Trim steak and cut into 6-8 pieces. Combine flour, salt and pepper. Dredge all steak pieces in flour mixture until lightly coated.
  2. Combine eggs and milk. Dip steak into egg mixture and dredge again in flour, getting plenty of flour mashed into steak.
  3. Heat 1 cm (1/2") of oil in a heavy skillet and fry steak pieces until golden brown.

Cream gravy

  1. Remove steaks and place in warm oven.
  2. Leave remaining steak drippings or bacon drippings in skillet. Add flour. Cook and stir until flour just begins to brown.
  3. Add milk and stir until thickened. Season with salt and pepper and serve in a bowl as an accompaniment to the steak. Can also be served on mashed potatoes.
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