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    You are in: Home / Recipes / Chicken-Fried Steak Strips With Milk Gravy Recipe
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    Chicken-Fried Steak Strips With Milk Gravy

    1/2 Photos of Chicken-Fried Steak Strips With Milk Gravy

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    PanNan's Note:

    This is very popular in our house. The kids love the strips they can eat with their fingers and dip into the gravy. They prefer to have french fries with this so they can dip them in the gravy, too. Most definitely a Texas (or Oklahoma) recipe - Southwestern U.S. NOTE: Although this isn't a low fat recipe, it doesn't contain anywhere near the amount indicated in the nutrition facts which include all the oil. If the oil is hot enough when you add the steak strips, it will absorb very little oil. Also, you can drain the cooked steak strips on paper towels to absorb more fat.

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    Units: US | Metric

    • 2 large eggs
    • 1 cup milk
    • 6 tablespoons chopped onions, pressed through a garlic press, reserving the pulp and the juice (can use the food processor, too)
    • 2 garlic cloves, pressed through a garlic press
    • 1 lb round steak, cut into strips, 4 by 1/2 by 1/2 inch
    • 1 1/2 cups flour
    • 1 tablespoon seasoning salt (I use McCormick's SeasonAll)
    • 2 cups vegetable oil (or enough to cover the skillet with 1/2 inch oil)



    1. 1
      In a wide flat bowl or pie plate, whisk together the egg, the milk, the onion pulp and juice, and the garlic. Mix the flour and seasoned salt in another wide flat bowl or pie plate.
    2. 2
      Dip the steak strips into the egg mixture, and then dredge them in the seasoned flour, shaking off the excess.
    3. 3
      In a large heavy skillet heat 1/2 inch of oil over moderately high heat until it is hot.
    4. 4
      Fry the steak strips in batches, turning them once, for 3 minutes, and transfer them to paper towels to drain.
    5. 5
      Keep the strips warm on an ovenproof platter in a preheated 200 F oven.
    6. 6
      Make the gravy: pour off the oil from the skillet, reserving 3 tbsp of it, and wipe the skillet clean.
    7. 7
      In the skillet cook the flour in the reserved oil over moderate heat, stirring for 5 minutes.
    8. 8
      Add the milk in a stream, whisking, and simmer the gravy, whisking, for 5 minutes.
    9. 9
      Transfer the gravy to a sauceboat.

    Ratings & Reviews:

    • on November 06, 2002


      This dish was super easy to make and the taste was delicious! This is a definite keeper.

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    • on December 30, 2010


      This was great. I didn't use round steak, but we had bought some of those frozen steaks they peddle door to door. So I used a few of the smaller cuts of those. I didn't think the gravy was going to turn out, so I cranked up the heat and added a little bit of a flour slurry. Turned out perfect. My new favorite. Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 04, 2010


      Made this just like it says, used a "Magic Bullet" blender to chop and mix the onions and milk combo. What a great idea, would have never occurred to me. We absolutely loved this dish. Since there is only two of us, I froze half and we had it again last night. We ate all the gravy first time around, so I froze a small amount of the "grease" and then made new gravy. Yummy. Thanks for sharing this with us.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (17)


    Nutritional Facts for Chicken-Fried Steak Strips With Milk Gravy

    Serving Size: 1 (498 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1460.5
    Calories from Fat 1108
    Total Fat 123.1 g
    Saturated Fat 20.6 g
    Cholesterol 196.0 mg
    Sodium 185.3 mg
    Total Carbohydrate 49.4 g
    Dietary Fiber 1.6 g
    Sugars 0.9 g
    Protein 40.4 g

    The following items or measurements are not included:

    seasoning salt

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