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Chicken Fried Steak with Milk Gravy. A Great Southern Recipe
It’s an American classic that just doesn’t get the respect it deserves (I mean a breaded and fried steak in gravy…what’s not to like here!) It’s also one of the few ways known to humankind to make a top round steak remotely edible.
Summon the Texan that lurks in all of us and surprise your family with darn good down home eating tonight by preparing this easy chicken fried steak dinner.
Chicken Fried Steak with Milk Gravy
- 1 pound of top round cut into thin steaks (1/4 inch). You
can use any very lean beef here – as long as it’s cheap - and if your steaks are
too thick, don’t worry about it, you can pound them down later.
- Flour for dredging, about 1 cup
- 2 eggs
- Salt and freshly cracked pepper
- 1 and a ½ cups of milk
- ¼ tsp dried thyme
- Vegetable oil for frying
- Turn your oven on low (200)
- Top round is a tough and tasteless piece of meat – perfect for chicken fried steak, but you’re going to have to tenderize this ornery cut until it’s almost fork tender. Get out your meat tenderizing hammer (or any hard implement of destruction, really,) and pound on each steak until it is well pulverized and a true ¼ inch in thickness throughout. (If you have a jaccard style needle steak tenderizer, this is a good time to use it as well)
- Season each piece of meat well with salt and freshly cracked black pepper.
- Put your flour on a plate for dredging and beat the eggs in a bowl for dipping
- Dredge each steak (piece of meat) in flour, and then dip it in the beaten egg, turning well to ensure that it gets wet with egg all over, and the dredge in flour again.
- Take out a heavy skillet (cast iron is so perfect here) and heat 4 or 5 Tbls of vegetable oil over medium.
- When the oil is hot, add in the steaks, shaking off any excess flour. You will likely have to do this in batches as you are very much better off by not overcrowding your skillet. Fry for 3 or 4 minutes per side, or until golden and crisped all over.
- Repeat with remaining steaks, keeping already fried steaks warm in a low oven
- Once all the steaks have fried and they are sitting in the warm oven, drain off all but 2 Tbls of fat from the pan (you may, in some cases, need to add a little oil to make 2 Tbls) and then add in 2 Tbls of flour that is leftover from dredging the meat. Stir the flour well so that it gets incorporated into the fat and starts to bubble together (forming a roux), for about 1 minutes.
- Add in the milk and thyme and continue stirring until the milk comes to a boil, the flour mixture is evenly incorporated and the gravy has thickened.
- Season with salt and pepper to taste and then serve this gravy slathered over the top of each steak – for best authenticity, serve chicken fried steaks and gravy with mashed potatoes on the side.
Bobby Flay Making Chicken Fried Steak
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