Chicken Fried Steak and Cream Gravy
Ingredients
4 Beef Cutlets (Cube Steak) or 1 Round Steak -- Fat Removed,
Tenderized
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
Instructions
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 ¾ cup milk and ¾ 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.
Ingredients
4 Beef Cutlets (Cube Steak) or 1 Round Steak -- Fat Removed,
Tenderized
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
Instructions
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 ¾ cup milk and ¾ 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.
