The secret to the steak is getting the grease hot before frying the steak. The secret to the gravy is a bit of rubbed sage.

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Name: Chicken Fried Steak and Sage Gravy
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American-South
Ingredients: 4 Cubed steaks; 1 cup Vegetable oil; 1 cup Flour; Salt to taste; Pepper to taste; 1 each Egg; 3 cup Milk divided use; 1/2 teaspoon Rubbed sage

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INGREDIENTS

4 Cubed steaks
1 cup Vegetable oil
1 cup Flour
Salt ; to taste
Pepper ; to taste
1 each Egg
3 cup Milk ; divided use
1/2 teaspoon Rubbed sage

INSTRUCTIONS

Steak:

Put the vegetable oil in a large skillet and begin heating on medium heat while preparing the meat to fry (heating takes longer on an electric stove and that's what I have, so if you have gas, watch that it doesn't get too hot while you're preparing the meat). Mix flour, salt, and pepper in a medium bowl. Beat the egg in a seperate bowl and add one cup of milk and beat again to mix well. Dip each steak in the flour mixture and then in the egg mixture and back in the flour mixture and fry them in the heated oil until brown on the bottom. Turn them over and brown them on the other side and transfer to a plate lined with paper towels to drain. Put them in a warmed oven to keep them warm while preparing the gravy.

Sage Gravy:

Disgard from the skillet all but about 2 tablespoons of the oil and any meat particles that might remain. Add enough of the flour mixture to make a thin paste. Add a little more salt, pepper, and the sage. Stir and brown the flour mixture using low heat. Add the remaining 2 cups of milk and stir constantly until you get a gravy consistancy. Adjust your seasoning to taste and add more milk if it gets too thick.

NOTES

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Chicken Fried Steak and Sage Gravy

4 Cubed steaks
1 cup Vegetable oil
1 cup Flour
 Salt to taste
 Pepper to taste
1 each Egg
3 cup Milk divided use
1/2 teaspoon Rubbed sage

Steak:
Put the vegetable oil in a large skillet and begin heating on medium heat  while preparing the meat to fry (heating takes longer on an electric stove and that's what I have, so if you have gas, watch that it doesn't get too hot while you're preparing the meat).  Mix  flour, salt, and pepper in a medium bowl.  Beat the egg in a seperate bowl and add one cup of milk and beat again to mix well.  Dip each steak in the flour mixture and then in the egg mixture and back in the flour mixture and fry them in the heated oil until brown on the bottom.  Turn them over and brown them on the other side and transfer to a plate lined with paper towels to drain.  Put them in a warmed oven to keep them warm while preparing the gravy.

Sage Gravy:
Disgard from the skillet all but about 2 tablespoons of the oil and any meat particles that might remain.  Add enough of the flour mixture to make a thin paste.  Add a little more salt, pepper, and the sage.  Stir and brown the flour mixture using low heat.  Add the remaining 2 cups of milk and stir constantly until you get a gravy consistancy.  Adjust your seasoning to taste and add more milk if it gets too thick.

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Nutrition

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Serving Size: 1 Serving (364g)
Recipe Makes: 4

Calories: 1070
Calories from Fat: 741 (69%)

Amt Per Serving		% DV

	Total Fat 82.3g	110 %
	Saturated Fat 19.7g	99 %
	Monounsaturated Fat 43.5g
	Polyunsanturated Fat 13.3g
Cholesterol 206.2mg		63 %
Sodium 168.6mg		6 %
Potassium 822mg		22 %
Total Carbohydrate 31g		9 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 29.9g
Protein 49.3g		70 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1070

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