Description
Originating from the German settlers in Texas, Chicken Fried Steak is a testament to the art of fusion cuisine. A tenderized beef steak is seasoned, breaded, and fried to golden perfection. The pièce de résistance? A creamy, peppered gravy that adds depth and richness. This dish, deeply rooted in Southern culture, promises a gastronomic journey from the very first bite.
Ingredients
For a heartwarming serving of this Southern classic, you’ll need:
- For the Steak:
- 4 cube steaks (about 1/3 lb each)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1/4 cup milk
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- Vegetable oil for frying
- For the Gravy:
- 2 tbsp pan drippings
- 2 tbsp all-purpose flour
- 1 1/2 cups milk
- Salt and pepper, to taste
Instructions
- Preparation: Season the cube steaks with salt, pepper, garlic powder, and onion powder. Set aside.
- Breading: In a shallow dish, place the flour. In another dish, whisk together eggs and 1/4 cup milk. Dredge each steak first in the flour, then dip into the egg mixture, and dredge again in flour.
- Frying: In a large skillet, heat vegetable oil over medium heat. Fry the steaks until golden brown, about 4-5 minutes per side. Once cooked, transfer to a plate lined with paper towels.
- Gravy Creation: Reduce heat to low. Using the pan drippings, stir in 2 tablespoons of flour until it forms a paste. Gradually whisk in 1 1/2 cups milk and bring to a simmer. Cook until thickened. Season with salt and pepper.
- Serving: Spoon the creamy gravy over the steaks and serve hot.
FAQ
Q: What’s the difference between Chicken Fried Steak and Country Fried Steak?
A: While often used interchangeably, traditionally, Chicken Fried Steak comes with a peppery white gravy, while Country Fried Steak is served with a brown gravy.
Q: What side dishes pair well with Chicken Fried Steak?
A: Classic pairings include mashed potatoes, green beans, cornbread, and coleslaw.
Q: Can I use a different type of meat?
A: Yes, though traditionally made with tenderized round steak, you can experiment with other cuts. Just ensure they’re tenderized well.
Q: How can I make my gravy creamier?
A: For a richer gravy, substitute half of the milk with heavy cream.