Chicken Fried Steak And Gravy Recipe

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Ingredients:

Serving

1 1/2 lb boneless, round steak, fat trimmed and pounded a 1/4-inch thick
1 1/2 cup. buttermilk
kosher salt and freshly ground black pepper
2 1/2 cup. all-purpose flour
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. sweet paprika
1 tsp. cayenne pepper
canola oil
gravy
1/2 lb slab bacon , cut into lardons (cut pieces of fatty bacon)
2 heaping tbsp all-purpose flour
3 cup. whole milk, heated
2 tsp. heavy cream
1 tsp. finely chopped fresh thyme , can also used dried thyme
salt and freshly ground pepper to taste
2 tsp. beef bouillon granules
1 tsp. garlic powder
1 tsp. worcestershire sauce

Directions:

Preheat oven to 250 degrees F. Cut the steak into 4 equal portions.
Place the buttermilk in a medium baking dish and season with salt and pepper. Combine the flour, garlic powder, onion powder, paprika, cayenne pepper and 2 t. kosher salt and 1/2 t. freshly ground black pepper in a bowl and divide between 2 baking dishes.
Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second dish of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
Place 1-inch of oil in a large cast iron skillet until it reaches 350 degrees F on a thermometer. Add the steak, 2 pieces at a time and cook until golden brown on both sides. Remove to a plate lined with paper towels and season with salt. Repeat with the remaining meat. Transfer the meat to a rack set on a baking sheet and place in the oven to keep warm while you make the gravy.
Remove all but 2 Tablespoons of the fat from the pan, leaving the crunchy pieces from the breading. Add the bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels.
Return the pan to the stove over medium heat. Whisk the flour into the pan and let cook for 1 minute. Slowly whisk in the warm milk and continue to cook, whisking occasionally until thickened. Stir in heavy cream, thyme, beef bouillon, garlic powder, Worcestershire sauce, and salt and freshly ground black pepper. I set the chicken fried steak back into the gravy so that the meat can soak in some of the gravy before serving. Now dish 1 piece per person ladled with some of the sauce and garnished with a few pieces of bacon.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1046.23 Kcal (4380 kJ)
Calories from fat	367.48 Kcal
		% Daily Value*
Total Fat	40.83g	63%
Cholesterol	217.69mg	73%
Sodium	1622.39mg	68%
Potassium	1180.99mg	25%
Total Carbs	75.75g	25%
Sugars	14.1g	56%
Dietary Fiber	2.92g	12%
Protein	84.51g	169%
Vitamin C	1mg	2%
Iron	6.3mg	35%
Calcium	371.5mg	37%

Amount Per 100 g
Calories	177.24 Kcal (742 kJ)
Calories from fat	62.26 Kcal
		% Daily Value*
Total Fat	6.92g	63%
Cholesterol	36.88mg	73%
Sodium	274.85mg	68%
Potassium	200.07mg	25%
Total Carbs	12.83g	25%
Sugars	2.39g	56%
Dietary Fiber	0.5g	12%
Protein	14.32g	169%
Vitamin C	0.2mg	2%
Iron	1.1mg	35%
Calcium	62.9mg	37%

* 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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