This dish is one of my all time comfort food favorites, great for any part of the day. I like to make this dish in winter, when I’m looking for more stick-to-your-bones types of fare rather than something light. The drippings are what makes the gravy, so don’t skimp.
Chicken Fried Steak with Cream Gravy
recipe courtesy Food.com
FOR CHICKEN FRIED STEAK:
oil or shortening
6-8 tenderized beef cutlets (round or cube steak)
3-4 cups seasoned flour
2 cups milk
FOR CREAM GRAVY:
1/4 cup flour
salt and pepper
4 cups milk
1-2 tablespoon dripping, included the cooked bits
Heat about 1/4-1/2 inch of oil or shortening in a frying pan. Beat eggs then combine with milk. Dredge tenderized beef cutlets in flour, then egg-milk wash, then a second time in flour.
Place dredged cutlets into heated oil and fry until golden, about 10 minutes. Turn steak over and cook for another 5 minutes or so until both sides are golden. Remove to a plate lined with paper towels and allow to drain.
TIME TO MAKE THE GRAVY: Drain all but 1-2 tablespoons of drippings from the frying pan; leave all the cooked bits you can. Combine flour and seasonings with milk, then pour into the pan with drippings and bits. Continually stir/whisk the gravy over medium heat for 10-15 minutes, or until desired consistency. Taste and add more salt or pepper if necessary. Serve generously over each piece of chicken fried steak. Sop up any extra gravy with a biscuit.