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Chicken Fried Steak With Milk Gravy

Country.Chef's picture
  All purpose flour 3⁄4 Cup (12 tbs)
  Salt 1 1⁄2 Teaspoon
  Paprika 1 Teaspoon
  Coarsely ground black pepper 1 Teaspoon
  Ground red cayenne pepper 1⁄8 Teaspoon
  Beef cubed steaks 36 Ounce (Six 6 Ounce Each Pieces)
  Vegetable oil 1⁄2 Cup (8 tbs)
  Beef broth 1⁄2 Cup (8 tbs)
  Milk 2 Cup (32 tbs)

1. Preheat oven to 200°F. Line jelly-roll pan with paper towels. On waxed paper, combine flour, salt, paprika, black pepper, and ground red pepper. Reserve 3 tablespoons seasoned-flour mixture. Coat cubed steaks with remaining flour mixture, shaking off excess.
2. In 12-inch skillet, heat oil to 375°F. Cook steaks, two at a time, 2 minutes; turn and cook 1 minute longer. Transfer steaks to paper towel-lined jelly-roll pan to drain; place in oven. Repeat with remaining steaks, transferring each batch to jelly-roll pan in oven when done.
3. Discard all but 2 tablespoons oil from skillet. Reduce heat to medium-high. Stir in reserved flour mixture; cook, stirring, 1 minute. With wire whisk, whisk in broth until browned bits are loosened from bottom of skillet; boil 1 minute. Whisk in milk and heat to boiling; boil 2 minutes. Makes 2 cups.
4. Place steaks on platter and serve with gravy.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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