1/3 Photos of Chicken Fried Steak and Cream Gravy
Mama's Kitchen (Hope)'s Note:
True Texas grub! Should be the 'official' state food of Texas! There is not a restaurant that I know of that does not have their version of CFS on the menu! At least around here! Now, you will notice that there are lots of places where you add salt and pepper so use a light hand so that the finished product is not over salty or peppery. This is my tried and true version I have made since dh and I were just dating. Now, be ready cuz this makes a lot of gravy! Dh loves to drown his steak and potatoes with it! If you want to be truly Texan, serve this with mashed potatoes or french fries and some kind of bread like biscuits or Texas toast. Any leftover gravy can be used to top biscuits for breakfast! You may even want to make extra bacon and crumble that into the gravy in the morning- two meals in one! My kind of multi-tasking!
My Private Note
Units: US | Metric
- 1 1/2 lbs boneless round steak, tenderized if possible
- 1/2 lb thick slab bacon, preferably peppered
- 1 cup milk
- 1 egg
- salt & freshly ground black pepper
- 2 cups all-purpose flour
- 1 tablespoon onion powder
- 1/2 tablespoon garlic powder
- season salt (like season-all) (optional)
- vegetable oil, for frying (shortening is best but liquid veg oil is fine too)
- 1Grab two dishes large enough to accommodate the steak. Combine the milk and egg in one and the flour and season salt in the other. I like to use plates with a turned up rim to keep things on the plate.
- 2Trim fat from steak and cut it into 4 pieces. Sprinkle garlic powder, onion powder and a little salt and pepper over the steaks. Rub the seasonings into the meat and allow it to rest for a few minutes. Now pound the meat using a meat tenderizer if possible or anything heavy if not. Pound until meat is thin, about 1/4 inch, yes even if it already tenderized. You want this to melt in your mouth.
- 3Heat enough shortening or oil in a large skillet- preferably cast iron- until the oil reaches 350 degrees. If you don't have a thermometer drop a little bit of flour in, the oil should sizzle nicely just like for fried chicken.
- 4Meanwhile, turn the steak in the flour one at a time and shake to remove any extra flour. Now dunk the meat into the egg wash and let the extra drip off. Now put the meat back in the flour and turn it well to coat the whole piece really good. Place the meat on a cooling rack and repeat til each piece is coated.
- 5When the oil reaches 350 degrees add the steak but do not overcrowd the pan. You may need to do this in two batches. Cook until golden brown and then turn to brown other side, again just like frying chicken. Remove to a cooling rack with a plate underneath to catch the oil and keep warm in the oven until all the meat is done.
- 6Cut the bacon into pieces about an inch in size and add to skillet that still has all the oil and drippings from the steaks. Fry until bacon is cooked and starts to brown but is not really crispy. Remove all but 2 tablespoons of oil and all the drippings you can in the pan for the gravy.
- 7Stir in the chopped green onion and the reserved bacon pieces. Sprinkle the flour over top and cook until the flour just starts to turn color a little. You want it to stay creamy in color so do not brown it. (I usually just use what is leftover from turning the meat)
- 8Meanwhile, pour milk in a glass measuring cup and microwave to warm it.
- 9Whisk milk into the flour in the pan stir often, cooking until gravy is as thick as you like it. Please adjust the amount of milk if you like so that it is the right consistency for you. Add salt coarse ground black pepper to taste.
- 10To serve: Place one piece of meat on plate and spoon gravy over meat. Add more salt and coarse ground black pepper on top if desired.
- 11You can garnish with a little extra chopped green onion and crumbled bacon if you wanna git fancy!
- 12Hope you enjoy!
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Nutritional Facts for Chicken Fried Steak and Cream Gravy
Serving Size: 1 (340 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 973.5
- Calories from Fat 460
- Total Fat 51.1 g
- Saturated Fat 19.7 g
- Cholesterol 220.8 mg
- Sodium 669.9 mg
- Total Carbohydrate 65.8 g
- Dietary Fiber 2.4 g
- Sugars 1.5 g
- Protein 58.5 g
The following items or measurements are not included:
boneless round steak