Traditional Chicken-Fried Steak
"An old time favorite."
photo by lazyme
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 lb boneless beef top round steak, cut 1/2 inch thick
- 1⁄2 cup buttermilk or 1/2 cup sour milk
- 1 egg, beaten
- 1⁄2 cup all-purpose flour
- 2 tablespoons cooking oil
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1⁄4 teaspoon garlic powder
- 2 1⁄4 cups milk
- 1 1⁄2 teaspoons instant chicken bouillon granules
directions
- Trim fat from meat; cut meat into 4 portions. Place between pieces of plastic wrap. Pound to 1/4-inch thickness. In a shallow dish, combine buttermilk and egg. In another dish, mix the 1/2 cup flour with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip meat into egg; coat with flour mixture.
- In a 12-inch skillet, heat 2 tablespoons hot oil over medium heat. Cook cutlets for about 8 minutes or until coating is golden and meat no longer is pink, turning once.
- For gravy: In a saucepan, melt butter. Stir in the 3 tablespoons flour and the garlic. Add 1/4 teaspoon pepper. Combine milk and bouillon. Stir in milk mixture all at once. Cook and stir until bubbly. Cook for 1 minute more. Serve with gravy.
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Reviews
-
Yummy southern cooking. I made this as directed other than I made the gravy in the same skillet as the steaks to get the crispies from the pan. Wonderful flavor and a great comfort meal. Thanks gailann for another keeper. Made for New Kids on the Block Tag.
RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
