Ingredients: |
Ingredients: 4 cube steaks (about 1/3 lb each)
1 1/2 cups all purpose flour
2 teaspoons fresh ground black pepper, divided
2 teaspoons kosher salt or sea salt, divided
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups milk
2 eggs
1 cup vegetable oil
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Directions: |
Directions:1. In a shallow bowl, whisk together flour, one teaspoon black pepper, one teaspoon salt, paprika, onion powder, garlic powder, baking soda, and baking powder. Set aside.
2. In a separate shallow bowl, whisk together milk and eggs. Set aside.
3. Pat cube steaks dry with a paper towel, removing as much moisture as possible. Season the steaks with the remaining salt and pepper. Let sit for 5 minutes and pat dry again with paper towel.
4. Dredge the cube steaks in the flour mixture, shaking off excess, then dredge in the milk-egg mixture, letting excess drip off, and then once again in the flour mixture, shaking off excess.
5. Place breaded cube steaks on a sheet pan and press any of the remaining flour mixture into the cube steaks making sure that the entire steak is completely coated. Let sit for 10 minutes.
6. Meanwhile, heat vegetable oil in a heavy skillet or large cast iron skillet over medium high heat. How much oil you need depends on the size of your skillet. You want it to be about 1/4-inch deep. The steaks aren't being deep fried, just shallow frying.
7. Test the oil by dropping a bit of the breading into in. The oil should sizzle and bubble around the breading. Look for the oil to be glistening but not smoking.
8. Place two steaks into the pan at a time and fry for 3 to 4 minutes on each side or until golden brown. Do not flip more than once or the breading will fall off. Do not fry more than two steaks or the pan will be too crowded and the breading will fall off.
Remove steaks from pan and drain on paper towels. Turn skillet heat to medium. |
Directions: |
Directions:1. Pour off the remaining grease into a heat safe bowl or can. Do NOT scrape the skillet clean. You want all of those bits to remain in the skillet so they can flavor the gravy.
2. Add back in 4 tablespoons of the grease to the hot skillet.
3. Whisk in flour and continue whisking for two to three minutes or until golden brown.
4. Slowly drizzle in about 2 1/2 cups of the milk into the skillet, whisking constantly.
5. Continue whisking and bring the gravy to a simmer. Cook until the gravy is smooth and creamy, about 5 to 7 minutes. If the gravy gets too thick, add in a little more milk. Season with salt and pepper to taste. |
Personal
Notes: |
Personal
Notes: When I was kid, Granny cooked this all the time but with venison backstrap instead of steak.You all loved the gravy more than the steak! I always served this with mashed potatoes and green beans and would make sure to begin with Sydney's favorite, salad with tomatoes and ranch dressing! : )
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This recipe for Chicken Fried Steak & Gravy is from