Ingrédients pour Texas Style Chicken Fried Steak With Cream Gravy
- Beef Cutlets
- Egg
- 1/4 cup milk (for egg wash) + 2 cups milk (for gravy)
- All Purpose Flour
- Cooking Oil
- 1 1/2 teaspoons salt
- Ground Black Pepper
- 1/2 teaspoon paprika
- White Pepper
- Flour
- Water
- Pepper
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Comment préparer Texas Style Chicken Fried Steak With Cream Gravy
- In a shallow dish, whisk together 1 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika.
- In a separate shallow dish, whisk together 2 large eggs and 1/4 cup milk.
- Place cube steaks (about 1 inch thick, 2 per person) in flour mixture, ensuring they're fully coated. Shake off excess flour.
- Dip each floured steak into the egg mixture, letting excess drip off.
- Return steaks to flour, pressing gently to ensure a good coating. Shake off excess flour.
- Heat 1 cup vegetable oil in a large skillet over medium-high heat. (Oil should be about 1/2 inch deep).
- Carefully place steaks in hot oil, ensuring not to overcrowd the pan. Fry for about 3-4 minutes per side, until golden brown and crispy.
- Remove steaks from skillet and place on a wire rack to drain excess oil.
- While steaks are frying, prepare the gravy: In the same skillet (remove excess oil, leaving about 2 tablespoons), whisk in 1/4 cup all-purpose flour and cook for 1-2 minutes, stirring constantly, until lightly browned.
- Gradually whisk in 2 cups milk, stirring constantly to prevent lumps.
- Bring to a simmer, stirring occasionally, until gravy thickens. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
- Season gravy to taste with salt and pepper.
- Serve chicken fried steaks immediately, smothered in creamy gravy. Garnish with chopped parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
0g
Fat
8g
Carbs
2g
