Chicken Fried Steak with Smashed Yukon Golds and Soy-Vidalia Gravy

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  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 servings
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1 cup canola oil

4 (8-ounce) cubed steaks (top or bottom round ends)

Salt and black pepper, to taste

1 cup all-purpose flour

1 tablespoon dried thyme

1 tablespoon dried basil

Chicken fat or vegetable oil for frying

3 Vidalia onions, sliced

1/2 pound paris mushrooms, prepped and sliced

1 cup dry red wine

2 tablespoon naturally brewed soy sauce

2 cups chicken stock

1/4 cup chives, chopped for garnish

8 large Yukon potatoes, washed, baked in the oven until a fork comes cleanly off, 350 degrees, about 45 minutes


  1. In a large heavy skillet, heat the canola oil on high heat. Season the steaks with salt and pepper. On a plate, mix the flour, thyme, and basil. Dredge the steaks in the flour and fry in canola oil, about 4 to 5 minutes a side, until brown. Set steaks aside to rest and remove all but 3 tablespoons canola oil. Add enough seasoned flour until it becomes thick, like soft clay (roux), and stir with a whisk for 3 to 4 minutes until smooth and cooked through. Remove roux. In the same skillet, add the onions and mushrooms, season and brown well, 8 to 10 minutes. Deglaze with red wine and reduce completely. Add the soy and chicken stock and bring to a boil. Whisk in 1 tablespoon of roux until thick. If not thickened enough, whisk in more roux. Check for flavor.
  2. PLATING On a dinner plate, place 2 potatoes down, split open and smother with gravy. Lean 1 steak next to the potatoes and garnish with chives.
  3. BEVERAGE Tall neck bottles of Budweiser or Brooklyn Pilsner

Chicken Fried Steak with Gravy

Chicken Fried Steak

Chicken Fried Steak with Gravy

Chicken Fried Steak

Chicken Fried Steak

Chicken-Fried Steak

Chicken Fried Steak

Chicken Fried Steak