TEXAS CHICKEN FRIED STEAK 'N' GRAVY (SALLYE)
This is my take on a true Texas classic dish. Don't even think about your diet when you're enjoying this wonderful meal.
Provided by sallye bates
Categories Steaks and Chops
Time 35m
Number Of Ingredients 15
Steps:
- 1. CHICKEN FRIED STEAK: Place a piece of waxed paper large enough to hold all 4 pieces of steak on the counter. Place paper towels on baking sheet and set aside Preheat oven to 200-225º. Place flour,salt, pepper and paprika in ziplock bag. Seal and shake vigorously to thoroughly mix ingredients. Pour out into shallow mixing bowl. Place 2 eggs and milk in separate mixing bowl and whisk thoroughly to blend Place these two bowls side by side on counter
- 2. Dredge a piece of steak in flour mixture making sure meat is covered completely. Shake any excess flour off. Dip in egg mixture so that steak is covered completely Dip in flour again until steak is completely covered and dry on outside. Place coated steak on waxed paper. Continue these steps for each steak piece until all four are coated.
- 3. Heat cooking oil about 1-2" deep in cast iron or other heavy skillet until oil reaches 350º Cooking oil should cover the bottom half of steak while it is cooking. Put one piece of steak in oil and cook approximately 3 minutes per side until golden brown. NOTE: If you have a very large skillet, you can cook two at a time, but leave plenty of room between each piece. Remove to paper towel covered baking dish and store in preheated oven. Repeat these steps until all four pieces are fried. Leave in oven while you make the gravy.
- 4. MAKING THE GRAVY: Melt butter in another heavy skillet over medium low heat. When butter is no longer foaming, add flour, stirring continuously until a nice light brown roux is formed, Add salt and pepper and continue stirring while slowly adding milk. Stir vigorously to keep lumps from forming. Simmer for about 10 minutes until rich creamy gravy appears.
- 5. Remove steaks from oven onto serving dishes and cover with gravy. Serve immediately while still piping hot.
TEXAS-STYLE CHICKEN FRIED STEAK WITH CREAM GRAVY
It is hard to get much more Texan than Chicken Fried Steak. Quality of the beef really counts in this dish. 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 (no big deal and can be a real stress reliever) can be even better. NOTE TO CREAM GRAVY NOVICES: Gravy-making is an inexact science. Cream gravy is supposed to be thick, but if you think it's too thick, add more liquid until you're satisfied with it.
Provided by Nana Lee
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- STEAKS:.
- Beat together the egg and milk and set aside.
- Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of beef cutlets.
- 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.)
- 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.
- CREAMY 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 flour in the hot oil.
- Stir with a wooden spoon or whisk, quickly, to brown the flour.
- Gradually stir in milk and water, mixed together, stirring constantly with the wooden spoon or whisk 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.
- Check seasonings and add more salt and pepper according to your taste.
- http://www.texascooking.com/recipes//texascfs.htm.
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 STEAK & GRAVY TEXAS STYLE!
This recipe has been posted for play in Culinary Quest - Texas, recipe by Angela Blair Those of you who occasionally fall off the "Healthy Food Wagon" might consider the following as your next adventure into "Once In A While" only meals. In Texas, chicken fried steak and gravy is fed to one as soon as a couple of teeth are...
Provided by Baby Kato
Categories Beef
Time 1h
Number Of Ingredients 9
Steps:
- 1. Start with a good piece of tenderized round steak and cut it up into serving size pieces. Prepare a bowl of flour to which you add salt, pepper and garlic powder (in an amount comparable to the amount of steak you're going to dredge in the flour - and each piece will be dredged twice).
- 2. Here's how to prepare each piece of steak ( put at least a half-inch of bacon grease into a frying pan) If you don't have any - use Crisco - nothing else. The bacon grease will make the steak brown better and more evenly. Even if you only have a little bacon grease add it to the pan, once the Crisco has melted. The shortening or grease should be very hot but NOT smoking.
- 3. Now, back to the steak - You prepare all the steak pieces the same way. Get 'em all cut, put them thru the dredging process twice, THEN put them in the hot pan. Dredging Process - Take each piece of steak, hold it under running water until it is good and wet, then lay it down in your bowl of flour mixture. PRESS the flour mixture into it on both sides. Then, run the same piece of steak once again under a gentle flow of water. Again, return the steak to the flour mixture and press the flour into both sides. This is the secret to exceptional chicken fried steak: make sure to FLOUR THE SIDES of each piece and press down so it will seal the batter all around. This is a critical move so be sure each outside edge of each piece of steak is well floured! Set them aside until you're ready to start frying. DO NOT stack up the pieces as they'll stick together and you'll have a huge mess! Once all the meat is dredged; put as many pieces in the pan as it will hold - but do not crowd them.
- 4. Cook the meat until it's well done and browned on both sides. As your meat gets done remove them from the skillet to a container lined with paper towels to drain off excess grease. If you want a softer "crust" put a piece of foil over the top of the container - it'll keep the meat warm and will soften the crust a bit. If you prefer a more crusty exterior on your chicken fried steak - put the done pieces in a pan and put them in your oven on a very low or "warm" setting," uncovered, to keep them until you're prepared to serve. Note: I usually add a bit more salt when I remove each piece of steak from the pan.
- 5. CREAM GRAVY Pour all but a bit more than a quarter-inch of the grease out of the pan you cooked the meat in. Don't put the pan back on the fire until you do the following: Get your flour canister out and the salt and pepper so you're ready to go when you begin cooking the gravy. Fill a mixing bowl with a couple of cups of whole milk and add one cup of water to it. If you're not using whole milk put three cups of milk in your bowl (no water).
- 6. Put the pan on the stove and again let it get really hot but not smoking. Add three heaping tablespoons of regular flour, salt and pepper to taste and stir quickly and constantly until the flour is browned and the mixture begins to thicken (very similar to making a roux). At that point add all the milk from the bowl and stir constantly until the gravy thickens and is bubbling (boiling). Cooking cream gravy a bit after it starts to boil kills that flour taste. If your gravy is too thick add a bit more milk. If it's too thin, remove the pan from the stove while you add another table spoon of flour to 1/2 cup water, beat it until there are no lumps and add to your gravy. Then return the pan to the stove and cook until you've got bubbles and the gravy is the right consistency.
- 7. Cream gravy is thicker than most other gravies. For this dish runny gravy won't do, so be sure and cook it long enough to get a good, moderately thick texture. When removing the gravy from the pan into a serving bowl add a bit more black pepper.
TEXAS CHICKEN FRIED STEAK AND GRAVY
There's probably not a truck stop or roadhouse in the Lone Star State that doesn't serve chicken fried steak. It's great with mashed potatoes and gravy, buttered green beans, and yeast rolls - true Texas comfort food.
Provided by CookinCowgirl
Categories Meat
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 16
Steps:
- Put the flour in a shallow bowl.
- In another, stir together the salt, pepper, soda, baking powder, egg, buttermilk, Tabasco, and garlic.
- Dredge each steak in flour, then buttermilk mixture, and coat again in the flour.
- Using a cast iron skillet or dutch oven, pour in 4 inches of oil and heat to medium high.
- When the oil is ready, fry the steaks about 4 minutes on each side, or until browned.
- Remove to a platter lined with paper towels.
- Pour off all but 6 tbs of the oil and add 6 tbs flour (I use the dredging flour) and make a roux.
- Slowly add the milk, stirring constantly.
- Season with salt and pepper and serve over the chicken fried steaks.
Nutrition Facts : Calories 730, Fat 23, SaturatedFat 10.5, Cholesterol 193.2, Sodium 1683.5, Carbohydrate 71.2, Fiber 2.3, Sugar 4.7, Protein 56
More about "texas chicken fried steak n gravy sallye recipes"
CHICKEN FRIED STEAK WITH GRAVY - THE SEASONED MOM
From theseasonedmom.com
TEXAS CHICKEN-FRIED STEAK AND GRAVY RECIPE - THE WASHINGTON POST
From washingtonpost.com
TEXAS CHICKEN FRIED STEAK 'N' GRAVY (SALLYE) | RECIPE | CHICKEN FRIED ...
From pinterest.com
CHICKEN-FRIED STEAK AND GRAVY RECIPE WITH CHEESY HASSELBACK …
From rachaelrayshow.com
THE STORY OF TEXAS’S LEGENDARY CHICKEN-FRIED STEAK - AFAR
From afar.com
CHICKEN FRIED STEAK AND GRAVY - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
TEXAS CHICKEN FRIED STEAK 'N' GRAVY (SALLYE) | RECIPE | CHICKEN FRIED ...
From pinterest.com
THE ULTIMATE CHICKEN FRIED STEAK RECIPE WITH GRAVY
From momontimeout.com
TEXAS CHICKEN FRIED STEAK WITH CREAM GRAVY - SMARTYPANTSKITCHEN
From smartypantskitchen.com
HOW TO MAKE THE BEST TEXAS-STYLE CHICKEN FRIED STEAK
From discover.texasrealfood.com
BEST TEXAS CHICKEN FRIED STEAK N GRAVY SALLYE RECIPES
From recipert.com
HOW TO MAKE TEXAS CHICKEN-FRIED STEAK & CREAMED GRAVY BY RACHAEL
From youtube.com
CHICKEN FRIED STEAK WITH SAGE GRAVY RECIPE ON FOOD52
From food52.com
TEXAS CHICKEN FRIED STEAK WITH GRAVY - PLATTER TALK
From plattertalk.com
HOW TO MAKE TEXAS CHICKEN-FRIED STEAK & CREAMED GRAVY BY …
From rachaelrayshow.com
SOUTHERN CHICKEN FRIED STEAK WITH GRAVY | THE KITCHN
From thekitchn.com
CHICKEN FRIED STEAK WITH CREAM GRAVY | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
TEXAS STYLE CHICKEN FRIED STEAK WITH CREAM GRAVY - TEXAS HILL …
From texashillcountry.com
You'll also love