Chicken Fried Steak w/Cream Gravy

From: Lousy Cook in Texas

On Jun 24, 2009

Wow! This was delicious. I made only four cube steaks so cut the recipe slightly - 1 1/2 cups flour, 2 eggs, and 1 cup milk. This made plenty of coating (in fact too much). I will probably cut it even more. The gravy was a little bland so I will add more seasoning next time. My hubby had seconds! I will definitely be making this again. Thanks, Mark.

From: khristal23

On Jun 3, 2009

This was good, and very easy to do, and I don't even like chicken fried steak! I made it for my husband, who loves it, and it got his seal of approval. However, he won't eat any gravy that contains meat drippings so I just had to use shortening on the gravy, but it was still wonderful.

From: PanNan

On Jan 15, 2005

This is the real deal! My grandmother had a cafe in Oklahoma City in the 1930's, and made chicken fried steak just like this, using salt and pepper for seasoning. I think she told me a meal cost 25 cents. This is one of many recipes/techniques she passed on to me when I was a kid. I now use seasoned salt and pepper, about 2 -3 cups of flour (the remainder after coating the meat is used for the gravy), and 2 eggs and about 1 1/2 cups milk. To make the gravy, I brown the left-over flour in an equal amount of drippings (pouring off the excess drippings) for a few minutes, and slowly pour in enough milk to get the right consistency for cream gravy. DS was visiting from Wisconsin this week, and I made the recipe for a big Texas style family dinner, and served it with mashed potatoes, home made biscuits, buttered corn, pickled beets, and banana pudding. What a feast!

From: Sharlene~W

On Mar 21, 2007

Good flavor and fairly easy to make. My whole family enjoyed it. My only complaint with this recipe is the waste. I generally cook for and used about 3 pounds of meat and there was way to much egg/milk mixture--threw lots down the drain when I was done. The amount of gravy was good though--need some to eat the biscuits with!!!