Chicken Fried Steak and Cream Gravy

Total Time:
1 hr 5 min
20 min
45 min


  • For each person:
  • A slice of top round steak, about 1/2-inch thick
  • 2 cups flour, seasoned with salt and pepper
  • Oil and butter (or lard and shortening)
  • Salt and pepper, to taste
  • Stock or hot water
  • For cream gravy:
  • 3 tablespoons fat from the pan
  • 2 cups milk or water
  • Salt and pepper to taste
  • Mashed potatoes as an accompaniment
  • Dredge steak in seasoned flour, coat well. Transfer steak to a cutting board and using the "teeth" side of a meat mallet, pound the flour into the steak. The object is to bread the steak thoroughly. In a deep skillet heat enough oil and butter or lard and shortening to immerse steak until fairly hot. Immerse steak in oil and when nicely browned, cover, and simmer for a few moments, as when frying chicken. Repeat frying process until all steaks are cooked. Transfer steak(s) to a hot platter. Pour off all but 3 tablespoons of fat from the pan, add the flour and whisking constantly add milk or water. Scrape up any brown particles left on the bottom of the pan and incorporate them into the gravy. Season with salt and pepper or ketchup to taste. Serve steaks with mashed potatoes and gravy

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Chicken Fried Steaks and Creamed Pan Gravy with Biscuits

    Recipe courtesy of Rachael Ray