Old-Fashioned Chicken Fried Steak With Pan Gravy
"This was a staple at my house growing up in the late 60's. With my Dad hard at work, Mom always wanted a good hearty meal for him to come home to. This was, and still is, one of his all-time favorites."
photo by Chef shapeweaver
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
directions
- Heat 1/4 inch oil in heavy skillet on med-high heat.
- Combine 1 cup milk with egg. Pour into a shallow pie pan.
- Season 1 cup flour with garlic powder, salt and pepper. Sift together in another pie pan.
- Tenderize the steak well and trim off excess fat.
- Dip the meat into egg mixture, then dredge in the flour mixture. Press flour into the meat. Repeat for a crispier coating.
- When oil is hot, fry meat for 9-12 minutes.
- This allows additional tenderizing of the meat. When fried meat is golden brown, drain on paper towels.
- FOR GRAVY:.
- Pour off all but 4 Tbsp of the cooking oil from skillet.
- Over medium heat, slowly stir in the flour, stirring constantly.
- Combine milk and water. Slowly add to skillet; stirring constantly. Loosen bits from bottom of pan while stirring. This is where the flavor is.
- Add salt and pepper to taste. Bring to a boil. When bubbling, lower heat and simmer for 5 minutes.
- Serve this dish with Mashed Potatoes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I made this recipe on 06/10/2007,and I really hesitated on rating this recipe since I used pork cubed steak instead of what was called for.But,here it goes anyway,to the flour I added 1/2 teaspoon more garlic powder,3/4 teaspoon pepper,and left the salt the same amount.And to the egg,I just used 1/2 cup milk.And I did repeat the coating proccess since we like a crispy coating :).The cooking time you stated was "right on the money" Since there was only two of us,I reduced the milk and flour in half and left the amount of water the same. Also didn't need the salt and pepper in the gravy, it was perfect without it.This will be made again,thank you for posting. "Keep Smiling :)"
Tweaks
-
I made this recipe on 06/10/2007,and I really hesitated on rating this recipe since I used pork cubed steak instead of what was called for.But,here it goes anyway,to the flour I added 1/2 teaspoon more garlic powder,3/4 teaspoon pepper,and left the salt the same amount.And to the egg,I just used 1/2 cup milk.And I did repeat the coating proccess since we like a crispy coating :).The cooking time you stated was "right on the money" Since there was only two of us,I reduced the milk and flour in half and left the amount of water the same. Also didn't need the salt and pepper in the gravy, it was perfect without it.This will be made again,thank you for posting. "Keep Smiling :)"
RECIPE SUBMITTED BY
JoAnn Lynn
United States
Growing up with a stay-at-home Mom gave me the opportunity to join her in the kitchen every day. Even as a toddler, I remember watching her fuss and stew over delicious dinners that she just adored making. A lot of recipes that I still use today are from my Mother and Grandmother, who cooked mainly from scratch, as some of us fondly remember.
A pinch of this and a dash of that. Mom "just knew." But with all the years of watching her cook, I'm finding I too have the knack and share the same passion as she once did.
