It doesn’t get more Texan than Chicken-Fried Steak & Gravy. For those who have yet to venture to the Lone Star State, the name of this recipe sounds like a conundrum. To put it simply: beef steak is pounded out to as thin as can be and then fried in a thick batter to resemble fried chicken. Chicken-Fried Steak & Gravy is really the best of both protein worlds. Smother the crunchy steak in a smooth gravy for a texture explosion.
Ingredients
- 1 1/4 cups all-purpose flour, divided
- 2 large eggs
- 1 1/2 cups milk, divided
- 4 (6 ounce) beef cube steaks
- 1 1/4 teaspoons salt, divided
- 1 teaspoon pepper, divided
- oil, for frying
- 1 cup water
Directions
Step 1 –Place 1 cup of the flour in a shallow bowl.
Step 2 –In a separate shallow bowl, whisk the eggs and 1/2 cup of the milk until blended.
Step 3 –Sprinkle steaks with 3/4 teaspoon each of the salt and pepper.
Step 4 –Dip the steaks in the flour to coat both sides, shaking off excess.
Step 5 –Dip the flour-coated steaks in the egg mixture, then again in the flour.
Step 6 –In a large cast-iron or another heavy skillet, heat 1/4 inch of oil over medium heat.
Step 7 –Add the steaks. Cook until golden brown and a thermometer reads 160 degrees F in its thickest point, 4-6 minutes on each side.
Step 8 –Remove the steaks from the pan and drain them on paper towels. Keep warm.
Step 9 –Remove all but 2 tablespoons of oil from the pan.
Step 10 –Stir in the remaining 1/4 cup flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth.
Step 11 –Cook and stir over medium heat until golden brown, about 3-4 minutes.
Step 12 –Gradually whisk in the water and remaining milk.
Step 13 –Bring to a boil, stirring constantly.
Step 14 –Cook and stir until thickened, about 1-2 minutes.
Step 15 –Serve the gravy with the steaks.
