This Week's Fancy Pants Meal: Chicken Fried Steak.
My cream gravy never looks as white as I'd like. But it all tastes like heaven. ::swoon:: I got the crust to stick to the steaks better this time. Instead of frying at 325, I fried at 350, and one at a time, instead of two.
# Chicken Fried Steak with Cream Gravy
The Austin Cookbook
6.0 servings
1.0 whole egg
1.0 cup buttermilk
1.0 tbsp salt
1.0 tbsp black pepper
1.0 cup flour (steak)
0.25 cup flour (gravy)
1.0 cup saltines (crushed)
18.0 oz cube steaks
2.0 cups whole milk
vegetable oil
1 - Whisk egg, buttermilk, salt and pepper in a mixing bowl.
2 - Combine the steak flour and cracker meal in a shallow bowl.
3 - Once at a time, double bread the steaks: dip each steak in the flour mixturep atting it onto the sides, then submerge the steak in the egg mixture, then dip it into the flour again.
4 - Pour 1/2 inch (12 mm) oil into a large skillet and heat over medium-high heat until hot but not smoking.
5 - Fry the steaks; you may have to work in batches so as not to crowd the pan.
6 - Cook the steaks until the batter is golden, about 3 minutes per side.
7 - Set the steaks on paper towels to drain and rest for about 5 minutes.
8 - While the steaks rest, make the gravy: Pour all but about 1/4 cup (60 ml) oil out of the frying pan.
9 - Reduce the heat to medium and add the gravy flour to the skillet, using a whisk to combine it with any leftover grease and drippings from the steaks.
10 - Addthe milk and cook, stirring, until the mixture is smooth and thickens to a gravy consistency.
11 - Season with salt and pepper and serve over the steaks.
