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Chicken-Fried Steak

"We raise cattle, so beef is a mainstay at our house," reports Carol Dale of Greenville, Texas. "I adapted this traditional dish to leave a lot of the fat behind," she explains. "This lighter version is now a family favorite."
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 3/4 cup all-purpose flour
  • 1/4 teaspoon pepper
  • 1 pound boneless beef round steak, cut into serving-size pieces
  • 1/2 cup fat-free milk
  • 2 tablespoons vegetable oil
  • GRAVY:
  • 2 tablespoons water
  • 4-1/2 teaspoons all-purpose flour
  • 3/4 cup fat-free milk
  • 1/8 teaspoon pepper


  • In a shallow bowl, combine flour and pepper. Add beef; turn to coat. Remove meat and pound with a mallet to tenderize. Pour milk into another shallow bowl. Heat oil in a skillet. Dip meat in milk, then coat again in flour mixture; add to skillet. Cover and cook over low heat for 10 on each side or until meat is no longer pink. Remove and keep warm.
  • For gravy, add water to skillet; stir to loosen browned bits from pan. In a small bowl, combine the flour, milk and pepper until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with steak.
Nutrition Facts
1 each: 307 calories, 11g fat (0 saturated fat), 71mg cholesterol, 67mg sodium, 19g carbohydrate (0 sugars, 1g fiber), 30g protein. Diabetic Exchanges: 4 meat, 1-1/2 starch.

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  • Lady Fingers
    Aug 26, 2016

    This is a good, basic recipe, almost sure to succeed.You could add a half-teaspoon of onion powder to the flour for more sweetness and complexity, if you like, but I've always felt salt and pepper are all beef need.

  • gunslinger
    Mar 24, 2015

    Nice coating, tender steak, delicious gravy! The only change I would make is to add some seasoned salt to the coating . I would also add some to the gravy.

  • ebramkamp
    Nov 9, 2013

    These were good but my husband and I prefer a bit more flavor. I amp'd it up by adding seasoned salt to the flour mixture and to the gravy. I also doubled the amount of black pepper. The round steak was fine if pounded thin but we prefer using cube steak.

  • littlebitsolove
    Nov 18, 2009

    I made this on the fly and was very happy with the flavor. I added some garlic salt to the flour mixture and the gravy...yummy! I will try cube steak next time, as my round steaks were a little tough. I will surely make again!

  • td754
    Oct 18, 2009

    I found both the steak and the gravy too bland. I even tried to spice it up but I'm not an expreienced enoug cook to make that kind of adjustment. I'll try a spicier recipe next time.