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Nutrition Facts
Serving Size 1 (606g) Recipe makes 4 servings
Calories 1707
Calories from Fat 987		(57%)
Amount Per Serving		%DV
	Total Fat 109.8g	168%
	Saturated Fat 43.3g	216%
	Monounsaturated Fat 45.6g
	Polyunsaturated Fat 8.5g
	Trans Fat 0.0g
Cholesterol 562mg		187%
Sodium 397mg		16%
Potassium 2007mg		57%
Total Carbohydrate 32.6g		10%
	Dietary Fiber 1.0g	4%
	Sugars 0.3g
Protein 137.4g		274%
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2/9/07 - 2/15/07

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By: Saturn

Chicken Fried Steak With Peppered Cream Gravy

Recipe #149823 | 40 min | 20 min prep | add private note

⁽¹⁶⁾ RATE IT NOW Print Recipe

By: ~Nimz~
Jan 1, 2006

Good old Southern Comfort Food at its best.

SERVES 4 (change servings and units)

Ingredients

8 (8 ounce) top sirloin steaks or top round steaks (1/2 inch thick)
salt & freshly ground black pepper
1 cup all-purpose flour, more as needed
1/8 teaspoon cayenne pepper
2 large eggs, beaten
vegetable oil (for frying)

For the Peppered Cream Gravy

3 tablespoons all-purpose flour
salt & freshly ground black pepper
1 1/2 cups milk, at room temperature

Directions

1
Pat the steaks dry and season with salt and pepper.
2
Sift the flour and cayenne pepper onto a plate and dredge the steaks in the flour.
3
Using the flat side of a meat cleaver or a rolling pin, pound out the steaks until they are about 1/4 to 3/8 inch thick.
4
Dredge again in the flour, shaking off any excess.
5
Dip the steaks into the beaten eggs, and then again in flour, making sure all of the beef is well covered with flour.
6
Pour enough oil into a large skillet to come about 1/4 inch up the sides and set over medium-high heat.
7
When the oil is hot, carefully add the steaks with tongs and cook for 3-4 minutes on each side, until golden brown.
8
Remove the steaks and keep warm.
9
For the gravy:.
10
Pour off all but 2 tablespoons of the oil and remove any burnt drippings from the skillet.
11
Reduce the heat to medium, and add the flour, salt and pepper.
12
Cook for 2-3 minutes, stirring constantly, until the flour is light golden.
13
Slowly whisk in the milk, about 1/2 cup at a time.
14
Reduce the heat to medium-low and simmer until the gravy is thick and creamy, stirring constantly, about 7-8 minutes.
15
Season again with salt and pepper, if necessary.
16
Serve the gravy over the chicken-fried steaks.

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Featured Reviews for This Recipe

From: Kizzikate

On May 28, 2009

I've tried to re-create this old cafe classic before, using cubed steak. A waste of money & time, because it always turned out tough and chewy. Using sirloin is the answer!! This gravy has just enough kick from the cayenne to take it over the top! As Andi did, I added a few drops of Kitchen Bouguet to add color. Otherwise, made no changes. We wanted to lick our plates!

1 person found this review helpful

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From: Andi of Longmeadow Farm

On May 12, 2008

Just what we needed on a day at the farm. A nice, tasty way to end the day. A cold rainy day turned into a cold rainy Spring evening, and there was a hankering for some good ol' fashioned cooking. in our big freezer I had some "minute" round steaks that would become a perfect fit for this warm to the bone delicious dish. I followed this recipe exactly, even the tenderizing part-which; worked perfectly. I did however; add 2 drops of Kitchen Bouquet (a browning agent) to the gravy to give it a hint of color. Just like Mary Poppins, "Practically Perfect in Everyway!" We loved it, and Dennis had to wait to eat so I could snap a quick photo. Thanks so much ~Nimz~ Made for just the heck of it!

1 person found this review helpful

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From: Barb Gertz

On Jan 10, 2006

My DH loves Chicken fried steak with cream gravy. This was delicious and easy to make. I did use soy milk in the gravy instead of milk other than that I made it just as the recipe stated. Very, very good I will be making this many times.

5 people found this review helpful

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From: Bayhill

On Mar 15, 2008

Delicious! We love chicken fried steak with cream gravy, and this recipe is so yummy! I used cube steaks so I was able to eliminate the tenderizing step. This doesn't make a lot of gravy, so I doubled the recipe. Next time, I think I'll triple the gravy amounts so that we'll have enough to serve over our mashed potatoes, too. My family loved this and gave it 2-thumbs up. Thank you for sharing this wonderful recipe...it is definitely a keeper!

3 people found this review helpful

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