Chicken-Fried Steak with Cream Gravy

Main Course

Recipe courtesy of Culinaria: The United States

Serves 4

  • 4 8-ounce pieces beef top round steak, about 1/2-inch thick
  • Vegetable oil for frying
  • 2 eggs, beaten with 1/8 teaspoon cayenne pepper  
  • FIour seasoned with salt and pepper for dredging
  • 3 tablespoons flour
  • 1½ cups milk
  • Salt and freshly ground pepper to taste

Chicken-Fried Steak with Pan Gravy

Click image to enlarge



Pound each piece of meat to 1/4 inch thick 

Heat 1/8 inch of oil in a skillet until hot but not smoking. Dip each piece of meat in beaten egg, dredge generously with seasoned flour, then dip in egg again. Carefully slip the meat pieces into the hot oil. Cook in 2 batches if necessary. Leave plenty of room between each piece so that the meat will brown on the edges. Turn the meat after 1 minute.

Then turn down heat to medium and cover.

Cook 7 to 8 minutes, uncover and cook 5 minutes more, turning once. This allows the crust to become crisp. Remove the meat from the skillet and keep warm.

To make the cream gravy, drain all but 3 tablespoons oil from the pan. Sprinkle in 3 tablespoons of flour, stir and let the mixture become medium-brown in color. Slowly add the milk while whisking constantly, cooking until the gravy is thick. Add salt and pepper to taste. Server the steaks with cream gravy poured over them.


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