Chicken-Fried Steak & Gravy
As a child, my grandmother taught me how to make this chicken fried steak. I taught my daughters, and when my granddaughters are bigger, I’ll show them, too. —Donna Cater, Fort Ann, New York
Ingredients
- 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
Reviews
You need to add garlic and spices to the flour. It makes a huge difference in taste, also some cornstarch, makes them much cripier. I use evaporated milk for the gravy.
Steak had a very nice crust. The only change I made was I used all milk for the gravy instead of part water for a richer gravy. Very easy tasty recipe!
I also add crushed saltine crackers like Cheryl's grandmother plus cayenne pepper to taste. Because I didn' t use the recipe as written, I gave it 3 stars
Excellent recipe reminded me of growing up on the farm. The only adjustment I made was putting the flour in a ziplock bag to coat the steak. Perhaps a bit messy for the hands, but worth the more even coat of flour.
This is the first meal my son asks for when he comes for a visit. I use buttermilk for the batter and add 1/4 tsp. paprika to the flour. Also, whole milk for the gravy. It's definitely not a low-cal meal, but great for an occasional treat.
This is a lovely recipe .... I like the large print, the color photo, and the recipe layout. Thank you!
I've made the recipe in the past and my entire family found it to be extremely tasteless and bland. We are not fans of extra spicy foo but this was not a "do again". I apologize to the person who submitted this recipe but it seems I am not alone in my estimation of this recipe.
The way to make white/cream gravy is to use equal parts fat to flour. If anything, a smidge more grease, but never more flour than oil! She used 2 T. oil and 4 T flour. Next, you want to cook the flour for 1 min. per Tbsp of flour... 2 T. flour, cook and stir 2 minutes to get rid of the flour taste. Salt and pepper well. Neither oil nor flour has any flavor. I add the liquid cup by cup. In the beginning you are going to have a gloppy mess and think it's ruined, but keep adding liquid. Whisk. Add more liquid, until it gets where you think it's pretty good. It will continue thickening as it cools. Taste and add more pepper, and possibly more salt. The liquid doesn't really matter... water, ff milk or canned milk, it's all good. It's the other things that matter more. Of course, the creamier the better. Have you ever seen a recipe that calls for Double milk? Evaporated milk is double milk. If you put equal parts of water, then it's regular milk. Another way to get double milk is to add powdered milk to regular milk. Makes it much creamier.
This is pretty awful . I made the steaks as written, except used garlic salt and pepper. Then on to the gravy.... OH MY WORD!!!!! How can anyone call this paste gravy? No flavor at all! I added a can of cream of mushroom soup, garlic salt and more pepper than called for, and it finally had some flavor!!
My grandmother was born in Missouri. She cooked in aa cast iron skillet and crushe up saltine crackers by hand the rest of the recipe is about the same. She put in flour first then egg then back in flour. It is the best chicken fried steak ever. I make this a lot. A lot restaurants make this wrong as they put brown gravy on top of it. You have to make chicken gravy (white)). Even in South Eastern Missouri I sent It back as they put brown beef gravy on top.