GB
Chief Eating Officer
I made chicken fried steak with white gravy for dinner tonight. It is my second time making this dish. The first time I made it the gravy was a disaster. Tonight it came much better, but the flavor was still very flat. Here is what I did.
I fried the steak until done then poured off the oil, leaving a little bit behind. I sprinkled in some four that I had used to dredge the steak. The flour was seasoned with salt and pepper. I whisked that in to make a roux. Next I added about a cup of chicken stock and a bunch of milk (not sure how much milk, but it was more than the chicken stock). This was seasoned again with salt and pepper.
It came out OK and my wife loved it, but I really felt it was lacking flavor. What can I do next time to make it better?
I fried the steak until done then poured off the oil, leaving a little bit behind. I sprinkled in some four that I had used to dredge the steak. The flour was seasoned with salt and pepper. I whisked that in to make a roux. Next I added about a cup of chicken stock and a bunch of milk (not sure how much milk, but it was more than the chicken stock). This was seasoned again with salt and pepper.
It came out OK and my wife loved it, but I really felt it was lacking flavor. What can I do next time to make it better?