Chicken Fried Steak with Gravy

Recipe by Quixote
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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    flank steak (1 1/2 to 2 pounds)
  • salt & pepper
  • 2 12
    cups flour
  • 2
    eggs, beaten with 2 tablespoons milk
  • to taste vegetable oil (for frying)
  • 6
    ounces bacon, finely chopped
  • 14
    cup onion, minced
  • 3
    cups whole milk
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DIRECTIONS

  • Cut the flank steak into four equal portions, crosswise. Using a meat mallet, pound out the steak, about 1/4-inch. Season with salt and pepper.
  • Season 2 cups of the flour with salt and pepper. Dredge the steaks in the seasoned flour.
  • Dip the steaks in the egg wash, letting the excess drip off.
  • Dredge the steaks in the seasoned flour, coating each side completely.
  • Add enough oil to a large skillet to fill about 1/4-inch of the pan. Heat the oil. When the oil is hot, carefully lay the steaks in the hot oil.
  • Pan-fry the steaks for 3 to 4 minutes on each side, or until golden. Season with salt and pepper.
  • In another skillet, render the bacon until crispy, about 3 to 4 minutes.
  • Add the onions and continue to saute for 2 to 3 minutes.
  • Stir in the remaining 1/2 cup of flour and continue to cook for 2 minutes. Season with salt and black pepper.
  • Whisk in the milk and bring the liquid to a simmer, cook the gravy for 3 to 4 minutes. If the gravy is too thick add a little more milk and if too thin, cook a little longer.
  • Remove from the heat and season with salt an black pepper.
  • Spoon the gravy over each steak.
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