Chicken Fried Steak and Gravy
photo by mightyro_cooking4u
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1⁄4 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 lb cubed beef steak
- 1 egg, large, lightly beaten
- 2 tablespoons milk
- 1 cup saltine crumbs
- vegetable oil, poured to a depth of 1/2 inch in the skillet
- 3 tablespoons all-purpose flour
- 1 1⁄4 cups chicken broth
- 1⁄2 cup milk
- 1 dash Worcestershire sauce
- 1 dash hot sauce
directions
- Combine 1/4 cup all purpose flour, salt, and pepper. Sprinkle on both sides of the steaks.
- Combine egg and 2 tbsp milk in a shallow dish. Dip steaks in the egg mixture, and dredge in the cracker crumbs.
- Pour oil to a depth of 1/2 inch into a large, heavy skillet. Fry steaks in hot oil over medium heat until browned, turning once. Cover, reduce heat, and simmer, turning occasionally, 15 minutes or until tender.
- Remove steaks, and drain on paper towels. Keep warm. Drain off drippings, reserving 3 tbsp in skillet.
- Add 3 tbsp flour to drippings in skillet, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth and 1/2 cup milk; cook over medium heat, stirring constantly until thickened and bubbly. Stir in a dash or Worcestershire sauce and hot sauce. Serve gravy with steaks.
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Reviews
-
This is really good! I made as is with three large steaks and it was the perfect amount. I did simmer the meat for about 25 minutes and they did get a little soggy, but since they were bigger I wanted to make sure they were cooked through. The cracker crumbs made it! I loved the saltiness from them. The gravy was flavorful, easy to make and the perfect amount to cover the three steaks with some extra for the potatoes. Served with recipe#410503 and recipe#314192. Made for 1-2-3-Hits.
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This is one of my husband's favorite dishes, and he really loved this version. I did not simmer the meat for more than a couple of minutes after browning, because I was afraid it would get soggy, but it didn't really need more cooking. The cracker crumbs make a nice crust. I served this with biscuits, and the gravy was excellent over both the biscuits and the meat. Thanks for posting!
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RECIPE SUBMITTED BY
breezermom
United States