Chicken Fried Steak with Cream Gravy
I love chicken fried steak! I order this quite often when we dine out, but so easy to fix at home. Add some mashed potatoes and sweet corn and you have a super delicious dinner. Although, this time I served with Skillet Braised Brussel Sprouts Skillet-Braised Brussel Sprouts with Bacon and Shallots.
- 4 cubed steaks (2 lbs.) (I call these minute steaks)
- 2 teaspoons House Seasoning, divided (*See recipe below)
- 1 1/2 cup all-purpose flour
- 1 cup buttermilk
- 1 egg
- 1/2 cup vegetable oil
- 1 cup beef broth
- 1 cup heavy cream
Season steaks with 1 teaspoon house seasoning.
In shallow boil, mix together the flour and remaining 1 teaspoon house seasoning. In separate bowl, beat together buttermilk and egg.
Dredge steaks in seasoned flour, shaking off any excess, then dip into buttermilk mixture, letting any excess drip off, and then dip again into the flour to coat.
In a large skillet (I like to use cast iron), heat the oil over medium-high heat until it shimmers. You want it real hot. Cook the steaks until browned, about 3 minutes per side. Transfer to a paper towel-lined plate to drain.
Drain all but 3 tablespoons of the oil from the skillet. Add 3 tablespoons of flour from the bowl of seasoned flour and whisk until browned, about 2 minutes. Add the broth and cream and bring to a boil. Stir until thickened, about 2 minutes. Taste and add more house seasoning, if needed. Serve.
Makes 4 servings.
House Seasoning: 1/2 cup salt, 2 tablespoons pepper, and 2 tablespoons garlic powder. Mix together and store in a spice jar. I use this with several different recipes. You can double the recipe or make half this amount.
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