96 Reviews of Chicken Fried Steak w/Cream Gravy

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!!!

From: Country Cookin' Karen

On Mar 20, 2008

My hubby & I lived in Freeport, TX. for awhile and our favorite restaurant for Chicken Fried Steak was the Freeport Cafe (now closed). Anyway after searching many, many years for the correct seasoning to achieve the same flavor, came up empty UNTIL Southern Living Magazine did a study on CFS & printed the recipe for the spice mix used in the best restaurants. Here it is for all CFS lovers: (Makes a lot-store in airtight jar): 1/2 Cup Salt(Minus 1 Tbsp) 4 Tbsp Garlic Powder 2 Tbsp Onion Powder 4 Tbsp Black Pepper 2 Tbsp White Pepper 2 Tbsp Paprika 1-1/2 tsp Ground Cumin 1-1/2 tsp Cayenne Papper Mix all ingredients together well then shake before using. Enjoy-Country Karen

From: MizzNezz

On Jan 23, 2003

Mark, this is great! The only thing I did different was brown the flour in the drippings and then add the milk. It only took a few minutes to come to a boil and thicken. This has great taste and texture! Very good comfort food! Thanks for the recipe, I will add it to my favorites!

From: Bev

On Nov 8, 2003

I can easily give this recipe a 5 star rating! I've been preparing my chicken fried steak this way for many, many years! I always use cube steak and make sure you dredge in the steak in flour and then in the egg/milk mix a couple times to get a really good coating. Love the cream gravy this makes! Don't be shy with your salt and pepper!! Be sure you serve with mashed potatoes and some corn bread for a really great supper! I'm so glad you posted, Mark!

From: Denise Morris

On Jan 23, 2002

I made this for my family and they all loved it

From: Julie in TX

On Jan 4, 2005

Woohoo!! Good old Texas Panhandle comfort food at it's best. Thanks for posting this recipe. I seasoned the flour with salt & pepper only. I did use a different method when preparing the gravy though. I drained off all but 1/4 cup of the pan drippings, added 1/4 cup flour & salted & peppered it to taste. I stirred with a wire whisk until it was lightly browned and then added cold milk. I continued cooking while stirring until it was thickened. Great recipe Mark!

From: Shari2

On May 9, 2002

This was soooo good. Made it with some mashed potatoes, very comforting meal. I didn't use the full amount of flour for the coating, also had way to much egg wash left over. I'll cut that back next time.

From: TheDancingCook

On Apr 10, 2002

Good and something different. Next time I need to add more flavor to the gravy; more salt.

From: Ron Goodwin

On Oct 8, 2002

Having tried many recipes for Chicken Fried Steak. This one is what I've been looking for! It has therntrue flavor of, "Good Ol" country cooking.My onlyrnregret is,I didn't double the amount of gravy! Ron