CHICKEN FRIED STEAK WITH REDEYE GRAVY
This recipe is from Southern Living and was submitted by David Bull from Austin, TX. One hour of the prep time is just chilling time. It is time consuming, but delicious!
Provided by Lynette !
Categories Beef
Time 2h40m
Number Of Ingredients 25
Steps:
- 1. For the chicken-fried steak: Place steaks between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using the flat side of a meat mallet. Lightly pound the steak, using the textured side of the meat mallet. Wrap tightly with plastic wrap, and chill for 1 hour.
- 2. Combine flour and the next 3 ingredients in a bowl. Whisk together the eggs and the next 2 ingredients in a separate bowl. Sprinkle both sides of steaks with salt and black pepper.
- 3. Dip the steaks in the egg mixture, and dredge in the flour mixture, shaking off the excess. Repeat the procedure two more times.
- 4. Fry steaks, 1 at a time, in hot oil in a nonstick skillet over medium-high heat 4 to 6 minutes on each side or until golden. Add oil as needed when frying. Drain each steak on a wire rack in a jelly roll pan. Serve with redeye gravy.
- 5. For the Redeye gravy: Melt the butter in a large saucepan over medium heat; add bacon, and cook, stirring occasionally, 5-7 minutes or until done. Add the ham and the next 3 ingredients; saute 3 to 4 minutes or until the onion is translucent. Reduce heat to medium-low. Add flour. Cook stirring constantly, 3-5 minutes or until golden brown.
- 6. Slowly whisk in milk and the next 2 ingredients; bring to a boil over high heat, stirring occasionally. Reduce heat to low. Simmer, stirring often, for 14 to 18 minutes or until thickened. Remove from heat and add chives and cracked pepper.
THE ULTIMATE CHICKEN FRIED STEAK
The Ultimate Chicken Fried Steak is fried to golden perfection and topped with the creamiest gravy you can imagine. It's hard to imagine a more quintessential Southern meal. The hard part is deciding whether you want to make it for breakfast or dinner. My family can't get enough of these tender steaks with that delightful crispy, crunchy coating. And the gravy? Heaven!
Provided by Trish - Mom On Timeout
Number Of Ingredients 18
Steps:
- In a shallow bowl, whisk together flour, one teaspoon black pepper, one teaspoon salt, paprika, onion powder, garlic powder, baking soda, and baking powder. Set aside.
- In a separate shallow bowl, whisk together buttermilk , TABASCO® Sauce, and eggs. Set aside.
- Pat cube steaks dry with a paper towel, removing as much moisture as possible. Season with one teaspoon of salt and one teaspoon of pepper. Let sit for 5 minutes and pat dry again with paper towel.
- Dredge the cube steaks in the flour mixture, shaking off excess, then dredge in the buttermilk-egg mixture, letting excess drip off, and then once again in the flour mixture, shaking off excess.
- Place breaded cube steaks on a sheet pan or metal rack and press any of the remaining flour mixture into the cube steaks making sure that the entire steak is completely coated. Let sit for 10 minutes.
- Preheat oven to 225 to 250 F.
- Meanwhile, heat vegetable oil in a heavy skillet or large cast iron skillet over medium high heat. How much oil you need depends on the size of your skillet. You want it to be about 1/4-inch deep. We aren't deep frying the steaks, just shallow frying.
- Test the oil by dropping a bit of the breading into in. The oil should sizzle and bubble around the breading. Look for the oil to be glistening but not smoking - about 320-340 degrees F. Now we're ready to fry.
- Place two steaks into the pan at a time and fry for 3 to 4 minutes on each side or until golden brown. Do not flip more than once or the breading will fall off. Do not fry more than two steaks or the pan will be too crowded and the breading will fall off.
- Remove steaks from pan and drain on paper towels. Place in preheated oven. Turn skillet heat to medium.
Nutrition Facts : Calories 956 kcal, Carbohydrate 53 g, Protein 51 g, Fat 58 g, SaturatedFat 28 g, Cholesterol 280 mg, Sodium 472 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
CHICKEN FRIED STEAK WITH GRAVY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
- Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
- Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
- After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.
- For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
- Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.
- Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!
DAVID'S CHICKEN-FRIED STEAK WITH REDEYE GRAVY
Make and share this David's Chicken-Fried Steak With Redeye Gravy recipe from Food.com.
Provided by ratherbeswimmin
Categories Steak
Time 2h12m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Place steaks between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using flat side of a meat mallet.
- Lightly pound steak, using textured side of meat mallet.
- Wrap tightly with plastic wrap, and chill 1hour.
- Combine flour and next 3 ingredients in a bowl.
- Wish together eggs and next 2 ingredients in a separate bowl.
- Sprinkle both sides of steaks with salt and black pepper.
- Dip steaks in egg mixture, and dredge in flour mixture, shaking off excess.
- Repeat procedure two more times.
- Fry steaks, 1 at a time, in hot oil in a nonstick skillet over med-high heat 4-6 minutes on each side or until golden.
- Drain on a wire rack in a jelly-roll pan.
- Serve with Redeye Gravy--melt butter in a large saucepan over medium heat; add bacon and cook, stirring occasionally 5-7 minutes or until done.
- Add ham and next 3 ingredients; saute 3-4 minutes or until onion is translucent.
- Decrease heat to med-low; add flour.
- Cook, stirring constantly, 3-5 minutes or until golden brown.
- Slowly whisk in milk and next 2 ingredients; bring to a boil over high heat, stirring occasionally.
- Decrease heat to low.
- Simmer, stirring often, 14-18 minutes or until thickened.
- Remove from heat; stir in chives and pepper.
Nutrition Facts : Calories 2372.7, Fat 208.3, SaturatedFat 42.2, Cholesterol 217.5, Sodium 1500.6, Carbohydrate 86.9, Fiber 3.5, Sugar 7, Protein 41.6
CHICKEN FRIED STEAK WITH GRAVY
A misleading name, as chicken is in no way, shape, or form involved. Deep-fried steak covered in a combination brown and white gravy. Best with some eggs and hash browns.
Provided by Brian Genest
Categories Beef Steaks
Time 2h10m
Yield 3
Number Of Ingredients 31
Steps:
- Trim fat caps off steaks. Rub steaks with salt, then Worcestershire sauce and soy sauce. Let rest for 30 minutes.
- Transfer one steak to a cutting board and cover with plastic wrap. Use a meat mallet to pound the steak until it is about half the original thickness and twice the original area. Repeat with remaining two steaks.
- Place 2 cups flour in a shallow bowl. Whisk buttermilk, eggs, and hot sauce together in a second bowl. Combine remaining 3 cups flour, bread crumbs, baking powder, garlic powder, smoked paprika, onion powder, Cajun seasoning, sea salt, chile seasoning, black pepper, thyme, oregano, sweet paprika, chipotle powder, cumin, sage, mustard powder, and cayenne pepper in a third, large bowl.
- Dunk each piece of steak in the plain flour, then in the egg wash, and then in the breading, making sure it gets completely coated in each step. Transfer to a plate and refrigerate for 1 hour; this is crucial and ensures the breading will adhere to the meat.
- When ready to cook, prepare gravy: Melt butter in a saucepan over medium heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk beef broth into the flour mixture, then gradually whisk in cream, and bring to a simmer over medium heat. Reduce heat to low and cook, stirring occasionally, to let it further thicken. Keep warm as you cook the steaks.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Drop steaks into the hot oil and fry until breading is crisp and golden brown, 6 to 7 minutes. Transfer to a paper towel-lined plate to drain.
- Serve hot steaks with gravy.
Nutrition Facts : Calories 1674.2 calories, Carbohydrate 207 g, Cholesterol 309.8 mg, Fat 56.2 g, Fiber 10.1 g, Protein 81.1 g, SaturatedFat 24.5 g, Sodium 5435.8 mg
CHICKEN FRIED STEAK WITH GRAVY RECIPE
This Chicken Fried Steak is so easy to throw together on busy nights and tastes absolutely amazing.
Provided by Lauren
Categories Main Course
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 250 degrees F.
- Trim excess fat from from beef. Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Pound meat to tenderize, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.
- Place enough of the vegetable oil to cover the bottom of a 12-inch skillet and set over medium-high heat. Once the oil begins to simmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a baking sheet or pan and place into the oven. Repeat until all of the meat is browned.
- Add 1 tablespoon vegetable oil to the pan used to cook steaks. Whisk in the flour. Add the chicken broth to the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and whisk until the gravy reaches desired consistency, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.
Nutrition Facts : Calories 453 kcal, Carbohydrate 22 g, Protein 40 g, Fat 22 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 178 mg, Sodium 1187 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHICKEN-FRIED STEAK & GRAVY
As a child, my grandmother taught me how to make this chicken-fried steak. I taught my daughters, and when my granddaughters are bigger, I'll show them, too. -Donna Cater, Fort Ann, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place 1 cup flour in a shallow bowl. In a separate shallow bowl, whisk eggs and 1/2 cup milk until blended. Sprinkle steaks with 3/4 teaspoon each salt and pepper. Dip in flour to coat both sides; shake off excess. Dip in egg mixture, then again in flour., In a large cast-iron or other heavy skillet, heat 1/4 in. of oil over medium heat. Add steaks; cook until golden brown and a thermometer reads 160°, 4-6 minutes on each side. Remove from pan; drain on paper towels. Keep warm., Remove all but 2 tablespoons oil from pan. Stir in the remaining 1/4 cup flour, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth; cook and stir over medium heat until golden brown, 3-4 minutes. Gradually whisk in water and remaining milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.
Nutrition Facts : Calories 563 calories, Fat 28g fat (5g saturated fat), Cholesterol 148mg cholesterol, Sodium 839mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 1g fiber), Protein 46g protein.
CHICKEN-FRIED STEAK WITH QUESO GRAVY
Here's an Americanized taste of the schnitzel brought to Texas by German immigrants in the 19th century, with a Tex-Mexified twist. Instead of serving the fried steaks with a peppery cream gravy, I've followed the teachings of Lisa Fain, who writes the "Homesick Texan" blog and is the author of "Queso! Regional Recipes for the World's Favorite Chile-Cheese Dip," and applied a queso gravy instead - the cheese cut with milk, infused with onion, jalapeño and cumin, and stabilized with a little cornstarch. It's rich eating, to be sure, but as a result I've cut the portion size of the meat down to a mere quarter-pound per person. I like some pico de gallo on top, so there are some raw vegetables above the cheese, and mashed potatoes on the side because that's how chicken-fried steak is served in Texas, whatever's on top of the meat.
Provided by Sam Sifton
Time 45m
Yield Serves 8
Number Of Ingredients 9
Steps:
- Place the pieces of steak under plastic wrap or parchment paper, and use a meat hammer or the back of a small pan to pound each to a uniform 1/4-inch thickness, roughly doubling its surface size. Heat oven to 200. Pour 1/2 inch to 3/4 inch of oil into a cast-iron or other large, heavy skillet, and place over medium-high heat.
- Combine salt, pepper, cumin and cayenne pepper in a small bowl, then use the mixture to season the meat aggressively, massaging the spices into the meat.
- Put the flour into a large zip-top bag or baking dish. Beat eggs and milk together in a bowl. Shake each piece of steak in the bag of flour or press into the dish of flour, making sure both sides are well coated. Shake off excess flour, dip steak into milk mixture, and then again into the flour. Shake off excess, and place steak on a large plate or sheet pan. Repeat with remaining steaks.
- When the oil has reached 300 degrees, or a flick of flour sizzles in it furiously, work in batches to cook the steaks in the pan, so that they have room around them, probably just two steaks per batch. They will pop and hiss. Cook for 2 to 3 minutes, or until juices start to bubble out of the top of the coating, then use tongs to turn the pieces over gently, and cook the other side 3 to 4 minutes longer, until they are crisp and golden brown. Transfer cooked steaks to a sheet pan, and keep warm in the oven.
- Remove steaks from oven and serve, topping each steak with queso gravy and, if you like, some pico de gallo or favorite salsa.
Nutrition Facts : @context http, Calories 665, UnsaturatedFat 33 grams, Carbohydrate 37 grams, Fat 42 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 7 grams, Sodium 524 milligrams, Sugar 1 gram, TransFat 0 grams
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