Chicken Fried Steak With Cream Gravy Recipe

See Also: Beef Dishes · Meat Dishes

Chicken Fried Steak With Cream Gravy

From Dorothy McNett's Recipe Book at www.dorothymcnett.com

2 pounds round steaks, about 1/2 inch thick, cut into 4
portions and tenderized or cube (minute) steaks evenly shaped
1 cup pancake batter (or sub milk or half and half)
1 cup flour
2 teaspoons sweet Hungarian paprika
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon dried oregano
1/4 teaspoon cumin
several pinches of ground hot red pepper or Zip
1/2 cup lard, bacon grease, or vegetable oil (maybe more)
2 tablespoons flour
1 1/2 cups milk
1/4 teaspoon salt
1/4 teaspoon hot red pepper sauce

Tenderize the meat and then pound to 1/4 inch thickness. Place the pancake batter in a bowl. Place the flour on a plate. Combine paprika, salt, pepper, oregano, cumin, and cayenne. Season both sides of the steaks with the dry rub. Dip steak in the batter, then coat with flour, shaking off excess. Preheat oven to 200 degrees. In a large skillet, heat lard over medium high heat to a depth of at least 1 inch. Add the steak (do not crowd, better to do in 2 batches, if needed) and cook, turning once, until golden brown on both sides, about 5 minutes total. This all depends on the thickenss of the steaks, etc. When done, transfer to baking sheet and keep warm in the oven while repeating with the remaining steak. To make the gravy, pour off all but 2 tablespoons of the fat in the skillet, reduce the heat to low and whisk in the 2 tablespoons flour. Let bubble without browning for 2 minutes. Whisk in milk, bring to simmer, and cook until thickened, about 2 minutes, whisking constantly. Stir in the salt and red pepper sauce, if desired. Note: the gravy can be creamy white in color, or it can be browned a bit. It just depends!

Recipe created 1995-06-20.