No-Fail Chicken Fried Steak with Shortcut Gravy

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Executive Chef
Jun 3, 2004
No-Fail Chicken Fried Steak with Shortcut Gravy

1 1/2 pounds tenderized beef round steak, 3/8-inch thick
1 cup vegetable oil or shortening
3 teaspoons McCormick Coarse Ground Black Pepper
3 teaspoons Lawry's Seasoned Salt
2 eggs
1/2 cup milk
2 1/2 cups flour
1 package Pioneer Country Gravy Mix

1. Preheat a 12-inch skillet over Medium heat. Add oil to warm skillet and heat 10 minutes while preparing steaks.

2. Cut steak in 4 to 6 pieces. Shake approximately 1/2 teaspoon each pepper and salt over each side of steaks. Press seasonings into meat.

3. Beat eggs and milk together in a bowl. Turn seasoned steaks in flour in a shallow pan.

SINGLE DIP for a crispy, light crust: Dip floured steaks in egg mixture moistening the entire surface. Let excess moisture drip off. Turn steaks in flour again, pressing flour into moist spots.
DOUBLE DIP for a crunchy, hearty crust: Dip steaks in egg mixture and then flour a second time.

Gently knock off excess flour before frying. Once battered, place steaks immediately in hot oil. (A pinch of flour will sizzle when oil is hot enough.)

4. Cook steaks 2 1/2 to 3 minutes per side. Turn once when meat juices first bubble through flour coating on top of steak. Use two utensils, such as slotted metal spatulas, to turn steaks so crust will not break. Prepare gravy according to package directions while steaks cook. Drain steaks briefly on paper towel. Serve smothered with gravy.

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