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It's NOT chicken; it's beef! I'd never eaten this until I moved to Texas! It's definitely a Texas tradition - served with cream gravy. Imagine my surprise upon going to my first Texas diner and ordering chicken fried steak. Everyone talked about it, so I tried it. SURPRISE - it's not chicken; it's beef. If you're ever in Texas don't be afraid to try some; it's delicious. Come hungry, because you will be served a steak the size of your dinner plate! These are easy to make at home and are always served with a cream gravy. (I like my gravy on the side, more like a dipping sauce.) |
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Ingredients for Steaks
2 pounds round steak or beef cube steaks 1 egg, slightly beaten 1 tablespoon milk or cream 2/3 cup flour 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 cup oil or vegetable shortening |
Ingredients for Cream Gravy
3 tablespoons of the grease and meat drippings from the skillet 3 tablespoons flour 1/2 teaspoon salt 1/2 teaspoon black pepper 2 cups milk or cream |
Steps
- Pound steak until fairly thin (about 1/4-inch thick). Cut into 4 pieces.
- Place flour in a plate; place beaten egg and milk in a bowl.
- Dredge steak pieces in flour, then dip in beaten egg and milk mixture, then dredge in flour once again. Sprinkle with a bit of the salt and pepper.
- Put steak pieces in heavy skillet with hot oil or shortening. Brown quickly on each side. Turn heat down to medium-low and cook about 3 more minutes per side.
- Remove steaks from pan and place on paper towel to absorb excess oil.
- Turn skillet to medium-low heat and drain all but about 3 tablespoons of the oil. (Leave any meat drippings or crumbs.) Add flour to skillet, stirring constantly until smooth. Add salt and pepper and continue stirring until the flour begins to brown slightly. (Don't burn it!)
- Gradually pour in 2 cups of milk and stir constantly until thick. (about 4-5 minutes)
- Serve gravy on side or on top of the chicken fried steak!
