Chicken-Fried Steak & Gravy
Total TimePrep/Total Time: 30 min.
- 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.
Nutrition Facts1 steak with 1/3 cup gravy: 563 calories, 28g fat (5g saturated fat), 148mg cholesterol, 839mg sodium, 29g carbohydrate (4g sugars, 1g fiber), 46g protein.
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Oct 23, 2018
This is a lovely recipe .... I like the large print, the color photo, and the recipe layout. Thank you!
Oct 17, 2018
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.
Jun 8, 2018
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.
Jun 1, 2018
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!!
Apr 17, 2018
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.
Dec 20, 2017
Thank you so much for sharing this recipe. My mother made her chicken fried steak the same way. The only thing she did differently was that she would add a small can of cream of mushroom soup into the pan to brown with the gravy flour. Once golden she would add the liquid. Yummy!
May 2, 2017
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.
Sep 28, 2016
Way too bland and I seasoned everything: the flour, the egg, the steaks and the gravy. Ugh!
May 18, 2016
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.
Apr 26, 2016
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.