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Name: Chicken Fried Steak with Cream Gravy
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 lb Round Steak Cut 1" Thick; 2 lg Eggs; 2 tablespoons milk; 1/4 cup Unbleached flour; Salt & Ground Pepper to taste; 2 tablespoons Butter or margarine; 4 tablespoons Butter; 1/4 cup Flour; 4 cups Chicken Stock; 1 Clove; 1 small Onion peeled; 1 Bay leaf

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INGREDIENTS

2 lb Round Steak ; Cut 1" Thick
2 lg Eggs
2 tablespoons milk
1/4 cup Unbleached flour
Salt & Ground Pepper ; to taste
2 tablespoons Butter ; or margarine
Cream Gravy
4 tablespoons Butter
1/4 cup Flour
4 cups Chicken Stock
1 Clove
1 small Onion ; peeled
1 Bay leaf

INSTRUCTIONS

One of the old standbys, this was served in many of the roadside diners that catered to truck drivers. It soon became a favorite of just about everybody. Cut the steak crosswise into 4 serving pieces. Place one piece between two sheets of plastic wrap then using a rolling pin or meat pounder, pound to a 1/4-inch thickness. Repeat with the remaining pieces. In a pie plate, beat the milk and eggs together, in a second pie plate combine the flour and the seasonings together. Dip each piece of steak first into the egg mixture then into the flour mixture, coating completely. Shake gently to remove the excess flour mixture. Melt the butter in a 12-inch skillet, using medium heat, fry the steaks, two at a time, about 5 minutes on a side or until golden brown on each side. Serve with biscuits and cream gravy. Each serving without gravy contains: Cal Pro Fat Cream Gravy In a heavy-bottomed saucepan melt the butter over medium heat. As soon as the butter begins to bubble (don't let it brown), add the flour and cook together for 1 to 1 1/2 minutes. Slowly whisk the chicken stock into the butter-flour. Stick the clove into the onion an add to the sauce along with the bay leaf. Simmer for 30 minutes, stirring now and then, and skimming as needed. Remove the onion and bay leaf before using.

NOTES

Makes about 4 cups. Posted to MM-Recipes Digest V4 #140 by Walt Gray on May 19, 1997

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Chicken Fried Steak with Cream Gravy

2 lb Round Steak Cut 1" Thick
2 lg Eggs
2 tablespoons milk
1/4 cup Unbleached flour
 Salt & Ground Pepper to taste
2 tablespoons Butter or margarine
 Cream Gravy
4 tablespoons Butter
1/4 cup Flour
4 cups Chicken Stock
1 Clove
1 small Onion peeled
1 Bay leaf

One of the old standbys, this was served in many of the roadside diners  that catered to truck drivers.  It soon became a favorite of just about  everybody.    Cut the steak crosswise into 4 serving pieces.  Place one piece between two  sheets of plastic wrap then using a rolling pin or meat pounder, pound to a  1/4-inch thickness.  Repeat with the remaining pieces. In a pie plate, beat  the milk and eggs together, in a second pie plate combine the flour and the  seasonings together. Dip each piece of steak first into the egg mixture  then into the flour mixture, coating completely. Shake gently to remove the  excess flour mixture. Melt the butter in a 12-inch skillet, using medium  heat, fry the steaks, two at a time, about 5 minutes on a side or until  golden brown on each side. Serve with biscuits and cream gravy. Each  serving without gravy contains: Cal Pro Fat    Cream Gravy In a heavy-bottomed saucepan melt the butter over medium heat.  As soon as the butter begins to bubble (don't let it brown), add the flour  and cook together for 1 to 1 1/2 minutes. Slowly whisk the chicken stock  into the butter-flour. Stick the clove into the onion an add to the sauce  along with the bay leaf. Simmer for 30 minutes, stirring now and then, and  skimming as needed. Remove the onion and bay leaf before using.

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Nutrition

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Serving Size: 1 Serving (796g)
Recipe Makes: 4 Servings

Calories: 761
Calories from Fat: 354 (47%)

Amt Per Serving		% DV

	Total Fat 39.3g	52 %
	Saturated Fat 18.3g	92 %
	Monounsaturated Fat 13.6g
	Polyunsanturated Fat 2.8g
Cholesterol 300.3mg		92 %
Sodium 971.9mg		34 %
Potassium 1429.1mg		38 %
Total Carbohydrate 32.8g		10 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 31.7g
Protein 65.2g		93 %
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: 761

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REVIEWS

Psyche7997

It tastes fine, but that is not cream gravy. Cream gravy is fat (generally the drippings from frying the meat) flour, milk, salt and pepper...maybe a little cayenne, but that is not the way Granny made it, for certain.

10y

KinleyLetner

Was my first time making chicken fried steak...Pretty Good!! Next time I Will remember a few things, first don't flour steaks until ready to fry, then most important start the gravy Before you start to cook the meet since it has to simmer 30 min, it's not a quick gravy but very flavorful :-)

10y

SableLeo

11y

joannescipper

Love it

11y