"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Click Here to Login
Thread Tools Display Modes
Old 03-03-2005, 11:42 AM   #1
Executive Chef
Raine's Avatar
Join Date: Jun 2004
Location: NC
Posts: 3,549
Chicken Fried Steak and Cream Gravy

Chicken Fried Steak and Cream Gravy


4 Beef Cutlets (Cube Steak) or 1 Round Steak -- Fat Removed,
1 Large Egg
.25 Cups Milk
All Purpose Flour
Cooking Oil or Crisco
.5 tsp Salt
.25 tsp Ground Black Pepper
.25 tsp Paprika -- Optional
.25 tsp Ground White Pepper -- Optional


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. 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.

Cream 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 3 tablespoons flour (use the left-over flour from the chicken
fried steak recipe) in the hot oil. Stir with a wooden spoon, quickly,
to brown the flour.

Gradually stir in cup milk and cup water, mixed together, stirring
constantly with the wooden spoon 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.


Raine is offline   Reply With Quote
Old 03-03-2005, 11:44 AM   #2
Chief Eating Officer
GB's Avatar
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Chicken Fried Steak and Cream Gravy is one of my favorites! Thanks for posting all of these!!!

You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 03-03-2005, 12:46 PM   #3
Chef Extraordinaire
Chief Longwind Of The North's Avatar
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,121
You can also substitute seasoned bread crumbs for the flour in the second dredging. And since beef doesn't have to be well done, you cook just until the breadcrumbs are lightly browned.

You can still mae the cream gravy by making a Bechemel sauce and adding beef soup base, onion, garlic, coarse-grind black pepper, and maybe a touch of A1 Steak Sauce.

The last time I made chicken-fried steak, I did it as Rainee describes, but rubbed black olive oil on the meat before tenderizing. Then by dredging in flour, egg-wash, and more flour, I was able to keep the volatile flavor from evaporating as the meat cooked. It came out very good.

You can also season the flour before dredging. The recipe is very versatile. Be creative with it. :D

Seeeeeeya; Goodweed of the North
No amount of success outside the home can compensate for failure within the home"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 03-05-2005, 04:25 PM   #4
Chef Extraordinaire
mudbug's Avatar
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
Rainee, as usual your recipe sounds delicious (and you have been bomBARDING us with recipes lately....).

However, I would also like to hear how Michael in FtW does his before I attempt this at home.

Goodweed - black olive oil???
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 03-05-2005, 11:16 PM   #5
Chief Eating Officer
GB's Avatar
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I am curious about the black olive oil as well. I have never heard of that.
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
Quick Recipes kitchenelf Slow Cookers 6 02-21-2008 05:52 PM
Texas-Style Chicken Fried Steak with Cream Gravy Raine Beef, Pork, Lamb & Venison 24 07-18-2005 11:42 PM
Secrets for Making No-Fail Chicken-Fried Steak Raine Beef 1 03-05-2005 12:37 PM
Chicken Fried Steak Raine Beef 0 03-03-2005 11:40 AM
Texas Chicken-Fried Steak With Cream Gravy Raine Chicken, Turkey & other Fowl 2 01-30-2005 01:00 PM

All times are GMT -5. The time now is 04:27 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.