Southern Chicken Fried Steak with Cream Gravy
Round steak that is seasoned, dredged in flour, then a wet mixture, then
again into seasoned flour. Deep fried to a golden brown, and topped with a
delicious white cream gravy.
- 5 ounces Evaporated milk
- 2 tablespoons Tabasco sauce,
- 3/4 teaspoon Salt, or to taste
- 2 teaspoons Paprika
- ¾ teaspoon Garlic powder
- 1 teaspoon Salt
- 1 teaspoon Cracked black pepper
- 2 1/2 Cups milk
- Salt and pepper to taste
- Trim steak and pound to ½ inch thick
to tenderize and cut into 6 to 8 pieces.
- Mix together the milk, Tabasco sauce
and salt in a bowl.
- Measure 1 cup of flour into another
- Combine remaining flour, paprika,
garlic powder, salt and pepper in yet another bowl.
- Dip steak into flour, into milk
mixture, and then into seasoned flour. Set aside until all meat is coated.
- Heat oil in a frying pan, about 1 to
2 inches deep.
- Fry meat for about 2 minutes for
each side, until golden brown.
- Drain well on crumpled paper towels.
Serve topped with cream gravy.
- To make the cream Sauce, ladle the
fat from the frying pan, leaving 6 tablespoons of fat.
- Add 6 tablespoons of flour. (If you
have any leftover seasoned flour, use that, and if needed add plain flour to
make 6 tablespoons.
- Slowly stir in the 2½ cups milk.
Cook and stir over medium heat until thickened. Season with salt and pepper.
(Makes 2 cups of gravy)
- Cover steaks with gravy when served.
- Mashed potatoes and a vegetable goes
great with this steak.
Photo credit: dave_hensley on Visualhunt / CC BY-NC-ND
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