Chicken Fried Steak
Makes 4 servings
Photo: KB35 (CC BY 2.0)
Cubed beef steaks breaded in seasoned flour and cracker crumbs, pan-fried and then simmered until tender, served with a creamy pan gravy over rice or potatoes.
Directions
- Combine first 3 ingredients; sprinkle on both sides of steaks. Combine egg and 2 tablespoons milk in a shallow dish. Dip steaks in egg mixture; dredge in cracker crumbs. Pour oil to depth of 1/2 inch into a large, heavy duty skillet. Fry steaks in hot oil over medium heat until browned, turning once. Cover, reduce heat, and simmer, turning occasionally, 15 minutes or until tender. Remove steaks and drain on paper towels. Keep warm.
- Drain off drippings, reserving 3 tablespoons in skillet. Add 3 tablespoons flour, stirring constantly. Gradually add broth and 1/2 cup milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in Worcestershire and hot sauce. Serve gravy with steaks and rice or potatoes.
- Combine the first 3 ingredients (1/4 cup flour, salt, and pepper); sprinkle on both sides of the steaks.
- Combine the egg and 2 tablespoons milk in a shallow dish. Dip the steaks in the egg mixture, then dredge in the cracker crumbs.
- Pour oil to a depth of 1/2 inch into a large, heavy-duty skillet. Fry the steaks in the hot oil over medium heat until browned, turning once.
- Cover, reduce heat, and simmer, turning occasionally, 15 minutes or until tender. Remove the steaks and drain on paper towels. Keep warm.
- Drain off the drippings, reserving 3 tablespoons in the skillet. Add 3 tablespoons flour, stirring constantly.
- Gradually add the broth and 1/2 cup milk; cook over medium heat, stirring constantly, until thickened and bubbly.
- Stir in the Worcestershire and hot sauce. Serve the gravy with the steaks and rice or potatoes.
Goes well with
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