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Chicken Fried Steak and Cream Gravy Recipe

Chicken Fried Steak and Cream Gravy Recipe

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Ingredients:

Serving

1 1/2 lbs boneless round steak , tenderized if possible
1/2 lb thick slab bacon , preferably peppered
1 cup milk
1 egg
salt & freshly ground black pepper
2 cups all-purpose flour
1 tbsp onion powder
1/2 tbsp garlic powder
season salt (like season-all ) (optional)
vegetable oil, for frying (shortening is best but liquid veg oil is fine too)
1/4 cup flour
2 -3 cups milk , use whole , adjust for the thickness of gravy you prefer, warmed
2 tbsp drippings , cooked bits on the bottom of the pan plus the reserved bacon to equal the total
4 green onions, chopped
salt , to taste
fresh coarse ground black pepper , to taste

Directions:

Grab two dishes large enough to accommodate the steak. Combine the milk and egg in one and the flour and season salt in the other. I like to use plates with a turned up rim to keep things on the plate.
Trim fat from steak and cut it into 4 pieces. Sprinkle garlic powder, onion powder and a little salt and pepper over the steaks. Rub the seasonings into the meat and allow it to rest for a few minutes. Now pound the meat using a meat tenderizer if possible or anything heavy if not. Pound until meat is thin, about 1/4 inch, yes even if it already tenderized. You want this to melt in your mouth.
Heat enough shortening or oil in a large skillet- preferably cast iron- until the oil reaches 350 degrees. If you don't have a thermometer drop a little bit of flour in, the oil should sizzle nicely just like for fried chicken.
Meanwhile, turn the steak in the flour one at a time and shake to remove any extra flour. Now dunk the meat into the egg wash and let the extra drip off. Now put the meat back in the flour and turn it well to coat the whole piece really good. Place the meat on a cooling rack and repeat til each piece is coated.
When the oil reaches 350 degrees add the steak but do not overcrowd the pan. You may need to do this in two batches. Cook until golden brown and then turn to brown other side, again just like frying chicken. Remove to a cooling rack with a plate underneath to catch the oil and keep warm in the oven until all the meat is done.
Cut the bacon into pieces about an inch in size and add to skillet that still has all the oil and drippings from the steaks. Fry until bacon is cooked and starts to brown but is not really crispy. Remove all but 2 tablespoons of oil and all the drippings you can in the pan for the gravy.
Stir in the chopped green onion and the reserved bacon pieces. Sprinkle the flour over top and cook until the flour just starts to turn color a little. You want it to stay creamy in color so do not brown it. (I usually just use what is leftover from turning the meat)
Meanwhile, pour milk in a glass measuring cup and microwave to warm it.
Whisk milk into the flour in the pan stir often, cooking until gravy is as thick as you like it. Please adjust the amount of milk if you like so that it is the right consistency for you. Add salt coarse ground black pepper to taste.
To serve: Place one piece of meat on plate and spoon gravy over meat. Add more salt and coarse ground black pepper on top if desired.
You can garnish with a little extra chopped green onion and crumbled bacon if you wanna git fancy!
Hope you enjoy!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	958.48 Kcal (4013 kJ)
Calories from fat	369.99 Kcal
		% Daily Value*
Total Fat	41.11g	63%
Cholesterol	190.96mg	64%
Sodium	3822.06mg	159%
Potassium	1038.06mg	22%
Total Carbs	70.61g	24%
Sugars	11.46g	46%
Dietary Fiber	3.52g	14%
Protein	70.05g	140%
Vitamin C	56.4mg	94%
Iron	3.4mg	19%
Calcium	325.3mg	33%

Amount Per 100 g
Calories	174.03 Kcal (729 kJ)
Calories from fat	67.18 Kcal
		% Daily Value*
Total Fat	7.46g	63%
Cholesterol	34.67mg	64%
Sodium	693.97mg	159%
Potassium	188.48mg	22%
Total Carbs	12.82g	24%
Sugars	2.08g	46%
Dietary Fiber	0.64g	14%
Protein	12.72g	140%
Vitamin C	10.2mg	94%
Iron	0.6mg	19%
Calcium	59.1mg	33%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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