Chicken Fried Steak III

SUBMITTED BY: GAIL123 PHOTO BY: SHARON133

"One of the more comfortable of comfort foods, breaded steaks are fried, and served with a seasoned cream gravy. Mashed potatoes and greens, or a salad would be the perfect complimentary side dishes."

PREP TIME	15 Min
COOK TIME	45 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 1/2 cups all-purpose flour, divided
2 tablespoons salt
1 teaspoon cayenne pepper
3 eggs, lightly beaten
3 pounds beef chuck steaks, well trimmed
1 cup oil for frying
2 1/2 cups milk
1 teaspoon garlic salt
3/4 teaspoon celery salt
2 tablespoons chili powder
1 cube beef bouillon

READ REVIEWS (58)

DIRECTIONS

In a shallow bowl, combine 2 cups of the flour, salt and cayenne pepper; set aside. In a bowl, beat together eggs and remaining 1/2 cup flour. Pound steaks flat with a meat mallet. Dredge the steaks first in the flour mixture, then into the egg mixture, then back into the flour mixture.
Heat oil in a large skillet over medium high heat. Fry the coated steaks until golden brown. Remove from skillet, drain, and keep warm.
Pour off all but 1 tablespoon of the oil, then stir in the leftover seasoned flour. Cook over medium heat, stirring constantly, until the flour is browned. Remove from the heat and Stir in milk, garlic salt, celery salt, chili powder and beef bouillon. Return to the heat and bring to a simmer, stirring constantly, until gravy thickens.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Oct. 16, 2005 by CURTISLEE

As several other reviewers have suggested, seriously consider reducing the chili powder by at least half. The chili powder overwhelms the gravy taste. I had to add more milk to reduce the intensity of the chili powder, though once tempered, the flavor of the gravy rocks. I had to add several eggs to the egg mixture. There wasn't enough egg batter for the meat. Too, consider leaving the flour out of the egg. Yes, it might make the coating thicker, but it is VERY hard to work with and doesn't stick easily to the meat. My mother always dipped the meat in egg alone and I think that works best. I bought tenderized round steak on sale, which also is what mom used. All in all--an excellent recipe, with with the modifications just mentioned.

5 users found this review helpful

Reviewed on Apr. 21, 2006 by ItalianCowgirl

Came out great, except I omitted chili and cayenne, just added a little black pepper instead. Also didn't use flour in the egg mix, just dredged meat in flour, then egg, then flour again. My family really enjoyed it, EVEN my mother-in-law liked it!!!

3 users found this review helpful

Reviewed on Dec. 2, 2003 by PHLYGRRLL

I am a huge chicken fried steak fan! This was quite different than the usual (white gravy) recipe I am used to. However,I would recommend that the chili powder be reduced...it was a bit overwhelming.

3 users found this review helpful

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