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
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.
My family and I really like this recipe. That being said, I had to make a few adjustments. If you make it as written it will be a little bland. Especially if you’re an advanced cooker. I give this 5 stars as a great starter, but if if you’ve got more experience with cooking it’s a 3 at best. To make this great it definitely needs seasoning. I like to add 1/2 cup Italian bread crumbs to the flour along with seasoning salt, paprika, cayenne pepper, onion powder, garlic powder (it’s versatile so add what you want). We love this recipe. We make it with mashed potatoes or eggs and hashbrowns. If you aren’t familiar with making gravy from a roux then you can always use the peppered gravy from the seasoning envelopes.
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.