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Chicken-Fried Steak Recipe

"We raise cattle, so beef is a mainstay at our house," reports Carol Dale of Greenville, Texas. "I adapted this traditional dish to leave a lot of the fat behind," she explains. "This lighter version is now a family favorite."
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 3/4 cup all-purpose flour
  • 1/4 teaspoon pepper
  • 1 pound boneless beef round steak, cut into serving-size pieces
  • 1/2 cup fat-free milk
  • 2 tablespoons vegetable oil
  • GRAVY:
  • 2 tablespoons water
  • 4-1/2 teaspoons all-purpose flour
  • 3/4 cup fat-free milk
  • 1/8 teaspoon pepper


  • 1. In a shallow bowl, combine flour and pepper. Add beef; turn to coat. Remove meat and pound with a mallet to tenderize. Pour milk into another shallow bowl. Heat oil in a skillet. Dip meat in milk, then coat again in flour mixture; add to skillet. Cover and cook over low heat for 10 on each side or until meat is no longer pink. Remove and keep warm.
  • 2. For gravy, add water to skillet; stir to loosen browned bits from pan. In a small bowl, combine the flour, milk and pepper until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with steak. Yield: 4 servings.

Nutritional Facts

1 each: 307 calories, 11g fat (0 saturated fat), 71mg cholesterol, 67mg sodium, 19g carbohydrate (0 sugars, 1g fiber), 30g protein. Diabetic Exchanges: 4 meat, 1-1/2 starch.

Reviews for Chicken-Fried Steak

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Lady Fingers User ID: 2682286 253181
Reviewed Aug. 26, 2016

"This is a good, basic recipe, almost sure to succeed.

You could add a half-teaspoon of onion powder to the flour for more sweetness and complexity, if you like, but I've always felt salt and pepper are all beef need."

gunslinger User ID: 544392 223482
Reviewed Mar. 24, 2015

"Nice coating, tender steak, delicious gravy! The only change I would make is to add some seasoned salt to the coating . I would also add some to the gravy."

ebramkamp User ID: 702841 77346
Reviewed Nov. 9, 2013

"These were good but my husband and I prefer a bit more flavor. I amp'd it up by adding seasoned salt to the flour mixture and to the gravy. I also doubled the amount of black pepper. The round steak was fine if pounded thin but we prefer using cube steak."

littlebitsolove User ID: 4103773 40175
Reviewed Nov. 18, 2009

"I made this on the fly and was very happy with the flavor. I added some garlic salt to the flour mixture and the gravy...yummy! I will try cube steak next time, as my round steaks were a little tough. I will surely make again!"

td754 User ID: 1608730 77323
Reviewed Oct. 18, 2009

"I found both the steak and the gravy too bland. I even tried to spice it up but I'm not an expreienced enoug cook to make that kind of adjustment. I'll try a spicier recipe next time."

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Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.