Chicken-Fried Steak With Cream Gravy |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A treat you can indulge in a few times a year. Just don't tell your cardiologist. Please note - THIS IS NOT A CHICKEN RECIPE! The chicken in the title refers to the preparation of the steak, as in you fry it as you would fry fried chicken. NOTE: I think that the recipezaar calorie listing of this at 2360 calories per serving is more than a little bit off!!! I think they are counting the 3 and1/2 cups of peanut oil in the calorie tally, which is not accurate. When you fry foods quickly at a very high temperature, they do not absorb a lot of grease, and when you are done frying, you pour off and throw away all but 2 tablespoons of the oil which then goes to make the gravy. Also, this recipe makes A LOT of gravy - 4 cups. Most people will not eat a cup of gravy each, I just like to have some left over for the next day to put on other stuff. Anyhoo - I'm in no way saying this is a health food dish ;) but there's no way it's 2360 calories per serving either :) Ingredients:
2 1/4 teaspoons salt, divided |
1 3/4 teaspoons black pepper, divided |
4 (4 ounce) cube steaks |
38 saltine crackers, crushed (1 sleeve) |
1 1/4 cups all-purpose flour, divided |
1/4 teaspoon garlic powder |
1/2 teaspoon ground red pepper |
1/2 teaspoon baking powder |
4 3/4 cups milk, divided |
2 large eggs |
3 1/2 cups peanut oil |
chopped fresh parsley |
Directions:
1. FOR THE STEAKS:.
2. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over steaks. Combine cracker crumbs, 1 cup flour, 1 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, red pepper, and baking powder.
3. Whisk together 3/4 cup milk and eggs.
4. Dredge steaks in cracker mixture; dip in milk mixture, and dredge again in cracker mixture.
5. Pour oil into a 12-inch skillet; heat to 360° (use a candy thermometer to measure the heat of the oil).
6. Fry steaks 3 to 4 minutes. Turn and fry 2 to 3 minutes or until golden brown. Remove steaks to a wire rack in a jelly-roll pan. Keep steaks warm in a 225° oven. Carefully drain hot oil, reserving cooked bits and 2 tablespoons drippings in skillet.
7. FOR THE GRAVY:.
8. Whisk together remaining 4 cups milk, remaining 1 teaspoon salt, and remaining 1 teaspoon black pepper.
9. Add 1/4 cup flour to drippings in the skillet and cook over low heat for 2 to 3 minutes. Add milk mixture to roux in skillet; cook, whisking constantly, over medium-high heat 10 to 12 minutes or until thickened.
10. Serve gravy with steaks. Garnish, if desired.
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