Chicken Fried Steak With Peppered Cream Gravy

~Nimz~'s Note:

Good old Southern Comfort Food at its best.

• Total Time: 40 mins
• Prep 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)

For the Peppered Cream Gravy

• 3 tablespoons all-purpose flour
• salt & freshly ground black pepper
• 1 ½ cups milk , at room temperature

Directions:

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.

Reviews

[breezermom]

Made as a special treat for DS. We loved it! My meat was very tender, and it was seasoned just right. Thanks for sharing!

[Kizzikate]

I've tried to re-create this old cafe classic before, using cubed steak. A waste of money & time, because it always turned out tough and chewy. Using sirloin is the answer!! This gravy has just enough kick from the cayenne to take it over the top! As Andi did, I added a few drops of Kitchen Bouguet to add color. Otherwise, made no changes. We wanted to lick our plates!

[Andi of Longmeadow Farm]

Just what we needed on a day at the farm. A nice, tasty way to end the day. A cold rainy day turned into a cold rainy Spring evening, and there was a hankering for some good ol' fashioned cooking. in our big freezer I had some "minute" round steaks that would become a perfect fit for this warm to the bone delicious dish. I followed this recipe exactly, even the tenderizing part-which; worked perfectly. I did however; add 2 drops of Kitchen Bouquet (a browning agent) to the gravy to give it a hint of color. Just like Mary Poppins, "Practically Perfect in Everyway!" We loved it, and Dennis had to wait to eat so I could snap a quick photo. Thanks so much ~Nimz~ Made for just the heck of it!