- 1-1/4 cups all-purpose flour, divided
- 2 large eggs
- 1-1/2 cups 2% milk, divided
- 4 beef cube 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.
Reviews forChicken-Fried Steak & Gravy
"So simple and easy, and so delicious! I added just a bit (1/2 tsp) of garlic powder to the gravy, and a 1/4 tsp of coarse ground black pepper. Served with mashed potatoes.... no leftovers here."
"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."