How to Make Ree's Chicken Fried Steak | The Pioneer Woman | Food Network
Tenderized cubed steak coated with breadcrumbs and pan-fried to perfection, then topped with creamy gravy — yes, please!
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Chicken Fried Steak with Gravy
Recipe courtesy of Ree Drummond
Total: 1 hr
Prep: 25 min
Cook: 35 min
Yield: 6 servings
Level: Easy
Ingredients
Chicken Fried Steak:
1 1/2 cups whole milk
2 large eggs
2 cups all-purpose flour
2 teaspoons seasoned salt
Freshly ground black pepper
3/4 teaspoon paprika
1/4 teaspoon cayenne pepper
3 pounds cube steak (tenderized round steak that's been extra tenderized)
Kosher salt
1/2 cup canola or vegetable oil
1 tablespoon butter
Gravy:
1/3 cup all-purpose flour
3 to 4 cups whole milk
1/2 teaspoon seasoned salt
Freshly ground black pepper
Mashed potatoes, for serving
Directions
For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.
For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.
Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!
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How to Make Ree's Chicken Fried Steak | The Pioneer Woman | Food Network
Texas-style Chicken Fried Steak
CHICKEN FRIED STEAK | Chicken Fried Steak Recipe | Easy Cream Gravy Recipe
Today I am cooking at home and making crispy chicken fried steak and cream gravy. This is how I take a cheap cut of cubed steak and make a meal to feed the family. This method yields a crispy golden-brown crust and tender steak. Cubed steak usually comes from top sirloin or top round cuts of beef.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home-cooked food.
#cookingathome #chickenfriedsteak #simplymamacooks
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0:00 Intro
0:11 Prep The Meat
0:31 Flour Dredge
1:03 Egg Wash
1:25 Coat And Fry
3:01 Cream Gravy
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INGREDIENTS
1 1/2 lbs to 2 lbs ( 680 to 907 g ) cubed beef steak
NOTE: cubed steak can be beef top round or beef top sirloin
cooking oil for frying
*FLOUR DREDGE*
2 1/4 to 2 1/2 cups (290 to 325 g) all-purpose flour
1 1/2 tsp season all salt
1/2 tsp onion salt blend
1/2 tsp black pepper
*EGG MIX*
1 large egg
1 1/2 cups (375 ml) whole milk (or buttermilk)
1/2 tsp season salt
1/4 tsp black pepper
*CREAM GRAVY*
3 Tbsp (45 ml) cooking oil
2 1/2 to 3 Tbsp (25 g) all-purpose flour
2 to 2 1/4 cups (473 to 532 ml)
salt and pepper to taste
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for your support!
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Lusso Calma E Volutta by Botegga Baltazar, Courtesy of
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Quarantine Cooking: Country Fried Steak & Creamy Pan Gravy Recipes - Paula's with Jamie today cookin' up a delicious country fried steak!
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How to Make Alton Brown's Chicken-Fried Steak | Food Network
Alton's chicken-fried steak smothered in gravy: what could be more classic?
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Chicken Fried Steak
Recipe courtesy of Alton Brown
Total: 1 hr 25 min
Prep: 45 min
Inactive: 10 min
Cook: 30 min
Yield: 4 to 6 servings
Level: Intermediate
Ingredients
2 pounds beef bottom round, trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup all-purpose flour
3 whole eggs, beaten
1/4 cup vegetable oil
2 cups chicken broth
1/2 cup whole milk
1/2 teaspoon fresh thyme leaves
Directions
Preheat oven to 250 degrees F.
Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.
Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.
Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.
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Chicken Fried Steak Gravy | Homemade Gravy | Gravy | White Gravy | White Gravy Recipe
Get ready for a hearty comfort food classic; a deep-fried chicken fried steak recipe smothered with a homemade gravy. If you are looking for an easy rich and creamy gravy recipe, this ‘from scratch’ white gravy recipe will hit the spot. It is fully packed with flavor and takes a chicken fried steak over the top. Go ahead and try out this homemade southern country white gravy and let us know what you think.
Check out the written recipe at thesauceandgravychannel.com
Ingredients:
Dredging Liquid:
- 1.5 cups or 375ml Milk
- 1 tbsp or 15ml Apple Cider Vinegar
- 1 tbsp 15ml Tabasco Sauce (Hot Sauce)
- 2 Eggs
Dredging Flour Mixture:
- 1.5 cups or 230g Flour
- 1/2 tsp or 5ml Paprika
- 1/2 tsp or 5ml Onion Powder
- 1/2 tsp or 5ml Garlic Powder
- 1/2 tsp or 5ml Black Pepper
- 1/2 tsp or 5ml Salt
Chicken Fried Steak Gravy:
- 4 tbsp or 50g of the Dredging Flour Mixture
- 4 tbsp or 60ml Oil Used to Fry the Chicken Fried Steak
- 3 cups or 750ml Milk
- 1/2 cup or 125ml Heavy Cream
- Black Pepper to Taste
- Salt to Taste
Meat
- Tenderized Cube Steak
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