Chicken Fried Steak With Peppered Cream Gravy
Total Time: 40 mins
Preparation Time: 20 mins
Cook Time: 20 mins
Ingredients
- Servings: 4
- 8 (8 ounce) top sirloin steaks (1/2 inch thick) or 8 (8 ounce) top round steaks (1/2 inch thick)
- salt & freshly ground black pepper
- 1 cup all-purpose flour, more as needed
- 1/8 teaspoon cayenne pepper
- 2 large eggs, beaten
- vegetable oil (for frying)
- 3 tablespoons all-purpose flour
- salt & freshly ground black pepper
- 1 1/2 cups milk, at room temperature
Recipe
- 1 pat the steaks dry and season with salt and pepper.
- 2 sift the flour and cayenne pepper onto a plate and dredge the steaks in the flour.
- 3 using the flat side of a meat cleaver or a rolling pin, pound out the steaks until they are about 1/4 to 3/8 inch thick.
- 4 dredge again in the flour, shaking off any excess.
- 5 dip the steaks into the beaten eggs, and then again in flour, making sure all of the beef is well covered with flour.
- 6 pour enough oil into a large skillet to come about 1/4 inch up the sides and set over medium-high heat.
- 7 when the oil is hot, carefully add the steaks with tongs and cook for 3-4 minutes on each side, until golden brown.
- 8 remove the steaks and keep warm.
- 9 for the gravy:.
- 10 pour off all but 2 tablespoons of the oil and remove any burnt drippings from the skillet.
- 11 reduce the heat to medium, and add the flour, salt and pepper.
- 12 cook for 2-3 minutes, stirring constantly, until the flour is light golden.
- 13 slowly whisk in the milk, about 1/2 cup at a time.
- 14 reduce the heat to medium-low and simmer until the gravy is thick and creamy, stirring constantly, about 7-8 minutes.
- 15 season again with salt and pepper, if necessary.
- 16 serve the gravy over the chicken-fried steaks.
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