Tuesday, May 18, 2010

Chicken Fried Steak and Gravy


4 tenderized round steaks
1 tsp Montreal steak seasoning
1/2 tsp salt
1/2 cup light canola or olive oil
2-3 eggs scrambled
1 cup bread crumbs
1/2 cup flour

For Gravy:

3 T light olive oil
1 cup whole milk
3 T flour
Salt and pepper to taste


Mix 1/2 cup flour, bread crumbs and steak seasonings in a wide shallow bowl (or pie plate). Heat 1/2 cup oil in 10 inch frying pan till almost smoking. While oil heats, dredge steaks in crumb mixture, then eggs, and back into crumbs. Fry till steaks are stiff, about 6-7 minutes. Keep warm in 200 degrees oven and make gravy.

To Make Gravy:

Mix the remaining oil and drippings in pan with flour in a saucepan and whisk till smooth. Cook this mixture (roux) over medium heat until it looks grainy and becomes slightly golden in color, a couple of minutes. Remove from heat. Add pepper and salt and mix well. Add cold milk, stir, and return the pan to the heat, and increase heat to high. Whisk until mixture come to a boil and thickens. Add hot water to thin, if gravy is too thick. Remove from heat to prevent scorching. The gravy should be as thick as pancake batter. Pour over chicken fried steak and serve immediately. Goes well with mashed potatoes.

This is one of my favorite meals and is easy to make in about 20 minutes.


Jennifer M. said...

Yum! I'm going to have to try this.

Sarah Kuhner said...

I love making this and it heats up really well.