Chicken-Fried Steak & Gravy
Total TimePrep/Total Time: 30 min.
This has been my basic recipe for a lifetime except after dipping in eggs (I don't add water or milk), I put the steak in crushed saltine cracker crumbs, then fry.
This is one of the worst recipes I have made in years. It was bland and unappetizing. We threw it all in the trash.
Absolutely delicious. Easy to prepare and a meal the whole family loved.
I agree with most that it is a good basic start. It's really bland as written and I would add garlic and onion powder. I like spice so I would take it a step further and add a little paprika and cayenne. The gravy is a lot better using milk with no water. You'll probably want to make more than called for if you make mashed potatoes with it.
Jersey...Richard said it was a start so he either made it with additions or knew of which he spoke because he was familiar with the best chicken fried steak to ever hit a plate!!
Richard-are you aware all reviews are added together for an overall rating? Do you feel it's ok to rate a recipe 3 stars and then brag about a restaurants recipe? Did you even make this? Mine came out great.
No comment left
This is a start, but there is a great restaurant in Austin named Threadgill's that makes as good a CFS as any. Mary's is sometimes the winner at this, but at least you can get the recipe from Threadgill's by checking online. Basically, the same as this one with the important additions of several more seasonings for flavor and making the gravy white, which is the usual color in Texas. CFS is an awesome dish anytime, IMO!
I gave this recipe a 5 star rating because it's just like the chicken-fried steak that my grandmother use to make down on the farm, the one she taught my mom and me to make. We weren't fancy cooks back in those day but the meals were always tasty and filling. I like this as a basic recipe that can be easily modified to match someone's individual tastes. For example, I enjoy a more spicy dish so I added paprika, cayenne pepper, onion powder,and garlic powder to the gravy as well as blended Italian bread crumbs with the flour.
No comment left