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Chicken-Fried Steak with Cream Gravy















Trans-fat Free


2 pounds beef, round steak
tenderized by the butcher, cut 1/2 inch thick
1 x salt
1 x black pepper
freshly ground
¾ cup unbleached all-purpose flour
2 large eggs
with 1 tablespoon hot pepper sauce, beaten
6 ounces crackers, saltine
coarsely crushed
¼ cup corn oil
4 cups milk


Season each steak on both sides with a pinch of salt and of freshly ground black pepper, rubbing them into the meat.

One at a time, dredge the steaks into the flour, then in the egg, then in the cracker crumbs.

Reserve ¼ cup of the flour.

In a large heavy skillet over medium heat, warm the corn oil.

Add the steaks and cook them, turning them carefully once or twice, until the meat is fully cooked through and the crumb coating is brown and crisp, 8 to 10 minutes total.

Transfer them to a platter and keep them warm.

Pour all but 4 tablespoons of the fat in the skillet through a strainer and discard it.

Return any cracklings from the strainer to the skillet and set it out over low heat.

Whisk the reserved ¼ cup of flour into the fat in the skillet and cook over low heat, stirring and scraping, for 2 minutes.

Gradually whisk in the milk.

Raise the heat slightly and bring the gravy to a simmer.

Cook, stirring often and scraping the browned deposits from the bottom of the skillet, until the gravy has thickened, 5 to 6 minutes.

Adjust the seasoning.

Arrange the steaks on each of 4 plates.

Spoon the mashed potatoes next to the steaks and nap both generously with gravy.

Serve immediately.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 541g (19.1 oz)
Amount per Serving
Calories 67638% of calories from fat
 % Daily Value *
Total Fat 29g 44%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 218mg 73%
Sodium 352mg 15%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 3%
Sugars g
Protein 131g
Vitamin A 12% Vitamin C 1%
Calcium 35% Iron 36%
* based on a 2,000 calorie diet How is this calculated?


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