Chicken Fried Steak with Cream Gravy
Submitted by allsoprm
Pounded round steak breaded in seasoned flour, pan-fried in butter until golden, and smothered in a slow-simmered cream gravy with bay leaf and clove. The real-deal Southern classic, done right.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
1 hrsIf there’s one dish that defines a Southern diner, it’s chicken fried steak with cream gravy. This recipe takes it seriously.
Thick round steak gets pounded thin between plastic wrap, dipped through egg and milk, then dredged in seasoned flour before frying in butter until each piece is golden and crackling.
But it’s the gravy that elevates this from good to legendary.
A proper roux of butter and flour gets whisked with chicken stock, then simmers for 30 minutes with a clove-studded onion and a bay leaf. That slow reduction builds layers of flavor you won’t find in any quick-stir pan gravy.
Serve it alongside hot biscuits and call it a night.
Pro Tips
- Pound to quarter-inch thickness: Even pieces cook evenly. Uneven thickness means some spots are done while others are still tough.
- Fry two at a time: Overcrowding drops the pan temperature and steams the crust instead of crisping it.
- Simmer the gravy the full 30 minutes: The clove-onion and bay leaf need time to infuse. Short-cutting here gives you bland gravy.
Ingredients
Directions
Cut the steak crosswise into 4 serving pieces.
Place one piece between two sheets of plastic wrap then using a rolling pin or meat pounder, pound to a ¼ inch thickness.
Repeat with the remaining pieces. In a pie plate, beat the milk and eggs together, in a second pie plate combine the flour and the seasonings together.
Dip each piece of steak first into the egg mixture then into the flour mixture, coating completely.
Shake gently to remove the excess flour mixture.
Melt the butter in a 12-inch skillet, using medium heat, fry the steaks, two at a time, about 5 minutes on a side or until golden brown on each side.
Serve with biscuits and cream gravy.
In a heavy-bottomed saucepan melt the butter over medium heat.
As soon as the butter begins to bubble (don’t let it brown), add the flour and cook together for 1 to 1½ minutes.
Slowly whisk the chicken stock into the butter-flour.
Stick the clove into the onion an add to the sauce along with the bay leaf.
Simmer for 30 minutes, stirring now and then, and skimming as needed.
Remove the onion and bay leaf before using.
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