Chicken-Fried Steak Strips With Milk Gravy

Submitted by PanNan

"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."

 

• Ready In: 40mins
• Ingredients: 10
• Serves: 4

ingredients

• 2 large eggs
• 236.59 ml milk
• 88.74 ml 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
• 453.59 g round steak, cut into strips, 4 by 1/2 by 1/2 inch
• 354.88 ml flour
• 14.79 ml seasoning salt (I use McCormick's SeasonAll)
• 473.18 ml vegetable oil (or enough to cover the skillet with 1/2 inch oil)

• Gravy

• 29.58 ml flour
• 473.18 ml milk

directions

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

Reviews

[Dreamgoddess]

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

 

[akmama]

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.

 

[FL JoJo]

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.

 

[Shawn C]

this was a nice change from fried cube steak. (aka country fried steak) it seemed to take a long time to get brown. but i was being careful not to cook to fast. the steak by itself was ok but when you eat along with the gravy it does make a huge difference. I didn't change anything. We had this along with mashed potatoes and squash casserole. I was really wanting some fresh sweet corn on cob to go along w/it. i did pound the meat a little with a tenderizer. I tried to make sure that each piece got some of the onion solids on it. thanks for sharing!

 

[seladae]

I thought it tasted great. I made it but the sauce didn't turn out for me. I will make it again but I couldn't get my husband or son to eat it. I hope my daughter will eat it.