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Recipe courtesy of Sandra Lee

Show: Sandra's Money Saving Meals

Episode: Comfort Food

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Total:: 20 min
Prep:: 10 min
Cook:: 10 min

Yield:: 4 servings

Level:: Easy

Ingredients

1 egg
1/4 cup milk
1/2 cup all-purpose flour
1/4 cup cornmeal
1 teaspoon paprika
1/2 teaspoon cayenne pepper
Salt and freshly cracked black pepper
4 cube steaks, about 1 to 1 1/4-pounds
1/2 cup canola oil
Sawmill Gravy, recipe follows

Sawmill Gravy:

12 ounces breakfast sausage, small diced (patties may be used and broken into small pieces)
3 tablespoons canola oil
3 tablespoons all-purpose flour
2 cups milk
1 tablespoon fresh thyme, chopped
Salt and freshly cracked black pepper

Directions

In a pie pan, whisk together the egg and milk. In a second pie pan, combine the flour, cornmeal, paprika, cayenne, salt and freshly cracked black pepper, to taste.

Season the beef with salt and pepper and dredge the steaks in the flour mixture. Shake off any excess, then submerge them in the milk and egg. Dredge them again in the flour mixture. Make sure both sides are well coated with the egg mixture before dredging them for the second time. Dust off the excess flour and set aside.

Heat the oil in a deep skillet over medium-high heat. Add the steaks and fry until their coatings become golden brown and crisp, about 3 to 5 minutes. Remove them to a plate lined with a brown paper bag or paper towels to drain. Arrange them on serving plates and serve with the Sawmill Gravy.

Sawmill Gravy:

Brown the sausage in a cast iron or heavy-bottomed skillet, over medium heat. When fully cooked, remove the sausage from the pan and set aside.

In the same pan, over low heat, add the canola oil. Whisk in the flour and cook, constantly stirring, until the flour turns a pale golden color, about 5 minutes. Slowly whisk in the milk and thyme and bring to a simmer. Cook, stirring occasionally, until the gravy has thickened, about 5 to 10 minutes. Return the reserved sausage to the skillet and season with salt and a generous amount of black pepper. Serve alongside the Chicken Fried Steak.

Cook's Note

Reserve 1 cup leftovers for the Cheddar Biscuits and Gravy recipe. Read more at: http://www.foodnetwork.com/recipes/sandra-lee/chicken-fried-steak-recipe.html?oc=linkback

My Private Notes

Name: Chicken Fried Steak
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 1 egg; 1/4 cup milk; 1/2 cup all-purpose flour; 1/4 cup cornmeal; 1 teaspoon paprika; 1/2 teaspoon cayenne pepper; Salt and freshly cracked black pepper; 4 cube steaks, about 1 to 1 1/4-pounds; 1/2 cup canola oil; Sawmill Gravy, recipe follows; 12 ounces breakfast sausage, small diced (patties may be used and broken into small pieces); 3 tablespoons canola oil; 3 tablespoons all-purpose flour; 2 cups milk; 1 tablespoon fresh thyme, chopped; Salt and freshly cracked black pepper