Ready in 30 minutes
A true Southern favorite. Chicken fried steak vs country fried steak: The first is with white, cream gravy and the later is with a brown gravy. Basically, to make the brown gravy, you omit the milk or cream and brown the flour a little more. Both are delicious.
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When you go to the meat department, look for the round steak that is tenderized once or twice. Some of the packages of meat have been tenderized too many times and will fall apart. Ask the butcher.
In a large bowl combine the egg and milk. In another large bowl add flour, salt and pepper. Keep adding seasonings until flour tastes salty enough. Season the meat with salt and pepper. Heat the skillet over medium high heat. (Hot skillet, cold oil food won't stick) Add about 4 scoops of shortening or enough oil to cover the bottom of the skillet about 3/4 inches. Dredge seasoned meat into egg/milk mixture, then into the flour mixture (repeat, if you want a thicker batter on the meat). Heat grease to 325 degrees (use an oil thermometer). Add the meat to the grease. Fry about 4 minutes each side. Check by sticking a fork in the meat and lifting it up to make sure you are not burning it. Adjust fire if necessary. You want a nice even fry. When done, drain on a wire rack or paper towels on a tray in a 17(F)5 degree oven.
Drain the grease but leave about 1/4 of a cup of the drippings and the brown bits. Heat drippings on medium high heat in the skillet. Add some of the flour, stirring until smooth. You may not have to use all the flour. After roux is smooth, add some milk or cream and bring to a boil, whisking constantly, adding more milk until gravy is right consistency. Season with salt and pepper.
Serve with mashed potatoes, turnip greens and a glass of sweet tea. It will make you wonna slap ya mama!
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