- 1-1/4 cups all-purpose flour, divided
- 2 large eggs
- 1-1/2 cups 2% milk, divided
- 4 beef cubed steaks (6 ounces each)
- 1-1/4 teaspoons salt, divided
- 1 teaspoon pepper, divided
- Oil for frying
- 1 cup water
- Place 1 cup flour in a shallow bowl. In a separate shallow bowl, whisk eggs and 1/2 cup milk until blended. Sprinkle steaks with 3/4 teaspoon each salt and pepper. Dip in flour to coat both sides; shake off excess. Dip in egg mixture, then again in flour.
- In a large skillet, heat 1/4 in. of oil over medium heat. Add steaks; cook 4-6 minutes on each side or until golden brown and a thermometer reads 160°. Remove from pan; drain on paper towels. Keep warm.
- Remove all but 2 tablespoons oil from pan. Stir in the remaining 1/4 cup flour, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth; cook and stir over medium heat 3-4 minutes or until golden brown. Gradually whisk in water and remaining milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Serve with steaks. Yield: 4 servings.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Chicken-Fried Steak & Gravy
"Way too bland and I seasoned everything: the flour, the egg, the steaks and the gravy. Ugh!"
"This turned out great! My husband and I thought it was spiced right and came together well. Looked just like the picture. It's always risky making a new recipe. I'm glad I made this one."
"I cut and tenderize my own beef and portion the steaks to as close to 8 oz as I can. This is the basic recipe my mom made as far as seasonings go. I always double the amount of gravy because we usually have mashed potatoes with our chicken Fried Steak and like lots of gravy. I gave it 4 stars because this recipe calls for 2% milk which I never use. For my gravy I always use half and half, that was my Grandmother's secret. Also I fry my steaks in a 50/50 mixture of canola oil and bacon fat. You can't beat the flavor nor the comfort factor making this dish that way."
"Very good recipe. I HAD to sub gluten free flour to coat the meat and cornstarch to thicken the gravy. Did not add water to the gravy because I wanted a milky tasting gravy. Those were the only changes. When I make it again, I might add a little corn meal to the flour because that is what I remember from eating it in both TX and NE. For those of you who think this is missing some flavor, it is not intended to have a strong flavor or a spicy flavor. You might try add some Worchester sauce to the meat. Thank you for a great comfort food recipe."
"I love this recipe... classic Midwestern comfort food made easy. My favorite part is that this recipe helped me make homemade gravy and, for the first time ever, it turned out perfectly! Who knew it could be this easy? Thank-you!"