Diary of a Foodie

Tuesday, November 4, 2014

Chicken Fried Steak with Peppered Milk Gravy

This is one of my favorite meals of all time. Crunchy and tender steak smothered in gravy? Yes, please. And it doesn't hurt that it's super easy and quick to make.

Chicken Fried Steak with Peppered Milk Gravy

6 cube steaks
1 1/2 c flour
2 tsp Kosher salt
1 tsp ground black pepper
1/2 tsp ground paprika
1/4 tsp ground cayenne pepper
 1/2 c vegetable oil, to cook with

Preheat a cast iron skillet (or another heavy bottomed skillet), over medium high heat and add the vegetable oil. In a large bowl, mix together flour with all the seasonings and mix well. Dredge the steaks in the seasoned flour and place directly into the hot skillet, about 3 steaks at a time. Fry the steaks for 4-5 minutes per side, or until golden brown. Once fried, place on paper towels to remove excess oil. Serve with mashed potatoes and gravy.

Peppered Milk Gravy

4 TBSP butter
1/4 c flour
1 tsp Kosher salt
1 tsp ground black pepper
2 cups milk
crispy bits left in pan from frying the steak

In a 2 qt sauce pan, melt the butter over medium heat. Add the flour and whisk with the butter until smooth, cooking the flour mixture for 2 minutes. Add the milk and seasonings and whisk together continuously. Bring gravy to a boil and it will thicken. Using a slotted spoon, get the crispy bits left in the bottom of the pan from frying the steak and whisk those into the gravy. Taste the gravy to check for seasonings and add salt and pepper as needed. Serve over steak and mashed potatoes.

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