CHICKEN FRIED STEAK WITH GRAVY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
- Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
- Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
- After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.
- For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
- Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.
- Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!
CHICKEN-FRIED SKIRT STEAK WITH COUNTRY GRAVY
Provided by Bon Appétit Test Kitchen
Categories Sandwich Beef Pork Fry Sauté Quick & Easy Dinner Lunch Steak Sausage Summer Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Pour 1/2 cup broth into shallow bowl. Place flour in another shallow bowl. Sprinkle steak pieces on both sides with salt and pepper. Dip steaks into flour, then into broth, then into flour again, coating each time.
- Melt butter in large nonstick skillet over high heat. Add steaks. Sauté until brown, about 3 minutes per side. Transfer to plate.
- Pour off butter from skillet. Add 1 teaspoon flour from shallow bowl. Whisk in remaining 1/2 cup broth, sausage, cream, sage, and cloves. Boil gravy until thick enough to coat spoon, whisking often, about 3 minutes; season with salt and pepper. Mix in green onion tops. Spoon gravy over steaks.
COUNTRY FRIED STEAK AND GRAVY RECIPE BY TASTY
This hearty and indulgent country-fried steak and gravy recipe will have your family and friends asking for seconds. To ensure the steaks cook perfectly, pound them out to ¼-inch thick before dredging and frying. After frying, pour out the oil and use the same pan to make the gravy. Don't throw away the brown bits at the bottom, they are full of flavor!
Provided by Katie Aubin
Categories Dinner
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 225˚F (110˚C).
- Set a steak in the center of a cutting board and cover with a piece of plastic wrap. Using a meat mallet, pound the steak evenly to ¼-inch (½ cm) thick. Season with salt and pepper on both sides. Repeat with the remaining meat.
- In a wide, shallow dish, whisk together the eggs and 1 cup (240 ml) of milk. In a separate shallow dish, mix together the 1 ½ cups (190 g) of flour, pepper, salt, garlic powder, onion powder, and paprika.
- Dredge the steaks in the flour mixture, then dip in the egg mixture, letting any excess egg drip off. Coat again in the flour mixture. Set aside for 10-15 minutes, until the coating has dried out a bit.
- Meanwhile, heat the oil in a 10-inch (25.5 cm) pan over medium-high heat until it reaches 375˚F (190˚C).
- Fry the steaks, 2 at a time, for 3 minutes, until golden brown and crispy. Flip and cook on the other side for 3 minutes more, until golden brown and cooked through when the internal temperature reaches 155˚-165˚F (170˚-175˚C). Transfer the steaks to a paper towel-lined plate or baking sheet and immediately season with salt. Once all of the steaks are done frying, transfer to the oven while you prepare the gravy.
- Pour the hot oil into a heatproof bowl and let cool before discarding. 9. Leave any browned bits in the pan.
- In the same pan, without wiping it out, melt the butter over medium heat. Add the remaining 3 tablespoons of flour, whisking to incorporate. Cook for 2-3 minutes, until the roux is a light brown color. Add the heavy cream and remaining milk. Bring to a simmer and cook, whisking constantly, until thickened, 5-7 minutes. Season with salt and pepper.
- Ladle the gravy over the steaks and serve with your favorite side dishes.
- Enjoy!
Nutrition Facts : Calories 1067 calories, Carbohydrate 35 grams, Fat 96 grams, Fiber 1 gram, Protein 21 grams, Sugar 7 grams
CHICKEN-FRIED STEAK WITH QUESO GRAVY
Here's an Americanized taste of the schnitzel brought to Texas by German immigrants in the 19th century, with a Tex-Mexified twist. Instead of serving the fried steaks with a peppery cream gravy, I've followed the teachings of Lisa Fain, who writes the "Homesick Texan" blog and is the author of "Queso! Regional Recipes for the World's Favorite Chile-Cheese Dip," and applied a queso gravy instead - the cheese cut with milk, infused with onion, jalapeño and cumin, and stabilized with a little cornstarch. It's rich eating, to be sure, but as a result I've cut the portion size of the meat down to a mere quarter-pound per person. I like some pico de gallo on top, so there are some raw vegetables above the cheese, and mashed potatoes on the side because that's how chicken-fried steak is served in Texas, whatever's on top of the meat.
Provided by Sam Sifton
Time 45m
Yield Serves 8
Number Of Ingredients 9
Steps:
- Place the pieces of steak under plastic wrap or parchment paper, and use a meat hammer or the back of a small pan to pound each to a uniform 1/4-inch thickness, roughly doubling its surface size. Heat oven to 200. Pour 1/2 inch to 3/4 inch of oil into a cast-iron or other large, heavy skillet, and place over medium-high heat.
- Combine salt, pepper, cumin and cayenne pepper in a small bowl, then use the mixture to season the meat aggressively, massaging the spices into the meat.
- Put the flour into a large zip-top bag or baking dish. Beat eggs and milk together in a bowl. Shake each piece of steak in the bag of flour or press into the dish of flour, making sure both sides are well coated. Shake off excess flour, dip steak into milk mixture, and then again into the flour. Shake off excess, and place steak on a large plate or sheet pan. Repeat with remaining steaks.
- When the oil has reached 300 degrees, or a flick of flour sizzles in it furiously, work in batches to cook the steaks in the pan, so that they have room around them, probably just two steaks per batch. They will pop and hiss. Cook for 2 to 3 minutes, or until juices start to bubble out of the top of the coating, then use tongs to turn the pieces over gently, and cook the other side 3 to 4 minutes longer, until they are crisp and golden brown. Transfer cooked steaks to a sheet pan, and keep warm in the oven.
- Remove steaks from oven and serve, topping each steak with queso gravy and, if you like, some pico de gallo or favorite salsa.
Nutrition Facts : @context http, Calories 665, UnsaturatedFat 33 grams, Carbohydrate 37 grams, Fat 42 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 7 grams, Sodium 524 milligrams, Sugar 1 gram, TransFat 0 grams
CHICKEN-FRIED STEAK & GRAVY
As a child, my grandmother taught me how to make this chicken-fried steak. I taught my daughters, and when my granddaughters are bigger, I'll show them, too. -Donna Cater, Fort Ann, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place 1 cup flour in a shallow bowl. In a separate shallow bowl, whisk eggs and 1/2 cup milk until blended. Sprinkle steaks with 3/4 teaspoon each salt and pepper. Dip in flour to coat both sides; shake off excess. Dip in egg mixture, then again in flour., In a large cast-iron or other heavy skillet, heat 1/4 in. of oil over medium heat. Add steaks; cook until golden brown and a thermometer reads 160°, 4-6 minutes on each side. Remove from pan; drain on paper towels. Keep warm., Remove all but 2 tablespoons oil from pan. Stir in the remaining 1/4 cup flour, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth; cook and stir over medium heat until golden brown, 3-4 minutes. Gradually whisk in water and remaining milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.
Nutrition Facts : Calories 563 calories, Fat 28g fat (5g saturated fat), Cholesterol 148mg cholesterol, Sodium 839mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 1g fiber), Protein 46g protein.
CHICKEN-FRIED SKIRT STEAK WITH COUNTRY GRAVY
Make and share this Chicken-Fried Skirt Steak With Country Gravy recipe from Food.com.
Provided by KathyP53
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pour 1/2 cup beef broth into shallow bowl. Place flour in another shallow bowl. Sprinkle steak pieces on both sides with salt and pepper. Dip steaks into flour, then into broth, then into flour again, coating each time.
- Melt butter in large nonstick skillet over high heat. Add steaks. Saute until brown, about 3 minutes per side. Transfer to plate.
- Pour off butter from skillet. Add 1 teaspoons flour from shallow bowl. Whisk in remaining 1/2 cup broth, sausage, cream, and sage. Boil gravy until thick enough to coat spoon, whisking ofter, about 3 minutes. Season with salt and pepper. Mix in green onion and spoon gravy over steaks.
Nutrition Facts : Calories 216.7, Fat 17.1, SaturatedFat 10.5, Cholesterol 56.2, Sodium 197.1, Carbohydrate 13.4, Fiber 0.7, Sugar 0.3, Protein 2.9
CHICKEN FRIED CHICKEN WITH WHITE GRAVY
A true Southern comfort food, legend has it that chicken fried chicken was created by German immigrants in Texas during the 19th century when they adapted the wiener schnitzel by using beef instead of veal that was then twice-breaded and fried like fried chicken. In reality, chicken fried chicken and its cousin, chicken fried steak, are more closely related to Southern fried chicken, already popular throughout the American South by the 19th century. Over the years, the chicken fried steak technique was also used on chicken breasts, pounded thin and soaked in buttermilk, resulting in crispy, tender chicken. Like its steak counterpart, chicken fried chicken should be served with a peppery white gravy.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 200 degrees F. Fit cooling racks into 2 baking sheets.
- Place 1 chicken breast in a one-gallon resealable plastic bag with the seal left open (alternatively, place between 2 pieces of plastic wrap). Pound with a meat mallet or rolling pin until it is 1/4 to 1/2 inch thick. Repeat with the remaining chicken.
- Whisk together the flour, cornstarch, paprika, garlic powder, cayenne, 2 1/2 teaspoons salt and 1 teaspoon pepper in a shallow dish. Whisk together the buttermilk, hot sauce and egg in a medium bowl. Set up a dredging station by arranging the chicken, dry ingredients, wet ingredients and prepared baking sheet in an assembly line. Dredge 1 chicken breast in the dry ingredients to coat, then dip in the wet ingredients and shake off any excess. Dredge once again in the dry ingredients to coat and transfer to one of the cooling racks. Repeat with the remaining chicken.
- Fill a deep cast-iron skillet with 3/4 to 1 inch of oil. Heat the oil over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in 2 batches, fry the chicken until golden brown, 4 to 5 minutes per side. Place on the second cooling rack and keep warm in the oven until ready to serve.
- For the gravy: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking continuously, until light brown, about 2 minutes. Pour in the milk in a steady stream while whisking. Add 1 1/4 teaspoons salt and 1 teaspoon pepper, then the vinegar. Cook at a simmer, stirring constantly, until thickened, 1 to 2 minutes.
- Serve the chicken fried chicken topped with the white gravy.
CHICKEN FRIED SKIRT STEAK WITH COUNTRY GRAVY RECIPE
Provided by Flyer920
Number Of Ingredients 9
Steps:
- Pour 1/2 cup broth into shallow bowl, place flour in another shallow bowl (season flour with salt and pepper). Dip steak pieces in flour then into the broth and the again in flour Place prepared steak on wax paper. Melt butter in large nonstick skillet over high heat, add steak (2 batches if necessary) and saute until nicely browned about 3-4 minutes per side. plave on tented plate. Pour off butter from skillet add 1 tsp four from the shallow bowl. Whisk in remaining 1/2 cup broth, sausage, cream, sage and cloves. Boil gravy until thick enough to cover spoon, whisking (silicone whisk) often about 3 minutes. Season with salt and pepper, mix in green onion tops. Serve gravy over steaks.
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