Chicken-Fried Steak with Cream Gravy
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1414
- Total Fat
- 108
- Saturated Fat
- 19
- Carbohydrates
- 57
- Dietary Fiber
- 2
- Sugar
- 11
- Protein
- 53
- Cholesterol
- 247
- Sodium
- 1294
- Total: 45 min
- Prep: 35 min
- Cook: 10 min
Ingredients
For the Gravy:Â
2 tablespoons unsalted butter
2 tablespoons vegetable oil
1/3 cup all-purpose flour
2 1/2 cups whole milk
Kosher salt and freshly ground pepper
For the Steak:
4 beef cube steaks (1 1/2 to 2 pounds total)
Kosher salt and freshly ground pepper
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 cup whole milk
2 large eggs
Vegetable oil, for frying
Sliced scallions, for topping (optional)
Directions
- Make the gravy: Melt the butter with the vegetable oil in a saucepan over medium heat. Sprinkle in the flour and cook, whisking, until smooth and deep golden brown, about 2 minutes. Gradually whisk in the milk and simmer, whisking to remove any lumps, until the gravy thickens, 4 to 6 minutes. Add 2 to 3 teaspoons salt and 1 teaspoon pepper. Cover and remove from the heat.
- Make the steak: Place the steaks between 2 pieces of heavy-duty plastic wrap and pound to 1/8 inch thick with a mallet or heavy skillet. Season generously with salt and pepper. Whisk the flour, baking powder and 1 teaspoon each salt and pepper in a shallow bowl. In another shallow bowl, whisk the milk and eggs. One at a time, dredge each steak in the flour mixture, dip in the egg mixture, then return to the flour mixture, pressing firmly to coat. Transfer the breaded steaks to a rack.
- Preheat the oven to 250 degrees F. Set another rack on a rimmed baking sheet. Heat about 1 inch of vegetable oil in a cast-iron skillet or Dutch oven over high heat until a deep-fry thermometer registers 350 degrees F. One at a time, fry the steaks until golden brown, turning once, about 5 minutes (return the oil to 350 degrees F between each steak). Transfer the finished steaks to the rack on the baking sheet and keep warm in the oven while you make the rest.
- Meanwhile, reheat the gravy. Stir in some water, 1 tablespoon at a time, if the gravy is too thick. Drizzle the fried steak with the gravy and top with scallions.