Best 4 Chicken Fried Steak Gravy Texas Style Recipes

TEXAS STYLE CHICKEN FRIED STEAK WITH CREAM GRAVY

Steps:

• Beat together the egg and milk and set aside.
• Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of beef cutlets.
• Fill plastic zip lock back with flour. Drop steaks into bag to manually and dredge the steak in flour. Then pour flour into a shallow dish and shake excess flour off of the steaks. Use a pair of tongs for dipping steak into egg mixture and a separate pair of tongs for dipping into the flour.
• Set cutlets aside on a piece of waxed paper.
• Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. (This recipe is not about diets!) Check the temperature with a drop of water; if it pops and spits back at you, it's ready.
• With a long-handled fork, carefully place each cutlet into the hot oil. Protect yourself (and your kitchen) from the popping grease that results. Fry cutlets on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 4 or 5 minutes until cutlets are done through. Drain cutlets on paper towels.
• Cream Gravy.
• After the cutlets are removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.
• Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried steak recipe (waste not -- want not) in the hot oil. Stir with a wooden spoon, quickly, to brown the flour.
• Gradually stir in 3/4 cup milk and 3/4 cup water, mixed together, stirring constantly with the wooden spoon and mashing out any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired thickness. Check seasonings and add more salt and pepper according to your taste.

TEXAS-STYLE CHICKEN FRIED STEAK WITH CREAM GRAVY

Steps:

• STEAKS:.
• Beat together the egg and milk and set aside.
• Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of beef cutlets.
• Dredge the cutlets in the flour, shaking off the excess.
• Then dip each cutlet in the egg/milk mixture, then back in the flour. (You're going to get your hands messy here, so take your rings off.)
• Set cutlets aside on a piece of waxed paper.
• Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes.
• Oil should be about a half-inch deep in the pan.
• Check the temperature with a drop of water; if it pops and spits back at you, it's ready.
• With a long-handled fork, carefully place each cutlet into the hot oil.
• Protect yourself (and your kitchen) from the popping grease that results.
• Fry cutlets on both sides, turning once, until golden brown.
• Reduce heat to low, cover and cook 4 or 5 minutes until cutlets are done through.
• Drain cutlets on paper towels.
• CREAMY GRAVY:
• After the cutlets are removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan.
• Heat the oil over medium heat until hot.
• Sprinkle flour in the hot oil.
• Stir with a wooden spoon or whisk, quickly, to brown the flour.
• Gradually stir in milk and water, mixed together, stirring constantly with the wooden spoon or whisk and mashing out any lumps.
• Lower heat, and gravy will begin to thicken.
• Continue cooking and stirring a few minutes until gravy reaches desired thickness.
• Check seasonings and add more salt and pepper according to your taste.
• http://www.texascooking.com/recipes//texascfs.htm.

CHICKEN FRIED STEAK & GRAVY TEXAS STYLE!

Steps:

• 1. Start with a good piece of tenderized round steak and cut it up into serving size pieces. Prepare a bowl of flour to which you add salt, pepper and garlic powder (in an amount comparable to the amount of steak you're going to dredge in the flour - and each piece will be dredged twice).
• 2. Here's how to prepare each piece of steak ( put at least a half-inch of bacon grease into a frying pan) If you don't have any - use Crisco - nothing else. The bacon grease will make the steak brown better and more evenly. Even if you only have a little bacon grease add it to the pan, once the Crisco has melted. The shortening or grease should be very hot but NOT smoking.
• 3. Now, back to the steak - You prepare all the steak pieces the same way. Get 'em all cut, put them thru the dredging process twice, THEN put them in the hot pan. Dredging Process - Take each piece of steak, hold it under running water until it is good and wet, then lay it down in your bowl of flour mixture. PRESS the flour mixture into it on both sides. Then, run the same piece of steak once again under a gentle flow of water. Again, return the steak to the flour mixture and press the flour into both sides. This is the secret to exceptional chicken fried steak: make sure to FLOUR THE SIDES of each piece and press down so it will seal the batter all around. This is a critical move so be sure each outside edge of each piece of steak is well floured! Set them aside until you're ready to start frying. DO NOT stack up the pieces as they'll stick together and you'll have a huge mess! Once all the meat is dredged; put as many pieces in the pan as it will hold - but do not crowd them.
• 4. Cook the meat until it's well done and browned on both sides. As your meat gets done remove them from the skillet to a container lined with paper towels to drain off excess grease. If you want a softer "crust" put a piece of foil over the top of the container - it'll keep the meat warm and will soften the crust a bit. If you prefer a more crusty exterior on your chicken fried steak - put the done pieces in a pan and put them in your oven on a very low or "warm" setting," uncovered, to keep them until you're prepared to serve. Note: I usually add a bit more salt when I remove each piece of steak from the pan.
• 5. CREAM GRAVY Pour all but a bit more than a quarter-inch of the grease out of the pan you cooked the meat in. Don't put the pan back on the fire until you do the following: Get your flour canister out and the salt and pepper so you're ready to go when you begin cooking the gravy. Fill a mixing bowl with a couple of cups of whole milk and add one cup of water to it. If you're not using whole milk put three cups of milk in your bowl (no water).
• 6. Put the pan on the stove and again let it get really hot but not smoking. Add three heaping tablespoons of regular flour, salt and pepper to taste and stir quickly and constantly until the flour is browned and the mixture begins to thicken (very similar to making a roux). At that point add all the milk from the bowl and stir constantly until the gravy thickens and is bubbling (boiling). Cooking cream gravy a bit after it starts to boil kills that flour taste. If your gravy is too thick add a bit more milk. If it's too thin, remove the pan from the stove while you add another table spoon of flour to 1/2 cup water, beat it until there are no lumps and add to your gravy. Then return the pan to the stove and cook until you've got bubbles and the gravy is the right consistency.
• 7. Cream gravy is thicker than most other gravies. For this dish runny gravy won't do, so be sure and cook it long enough to get a good, moderately thick texture. When removing the gravy from the pan into a serving bowl add a bit more black pepper.

CHICKEN FRIED STEAK WITH CREAM GRAVY (TEXAS STYLE) RECIPE - (4.3/5)

Steps:

• Lightly beat egg and milk and set aside. Combine flour and spices, mix well, and turn out onto a flat-surfaced dish or tray. Dip each cutlet into the milk/egg mixture, then dredge each in the flour mixture, then dip back into the milk/egg mixture. Heat cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Check it with a drop of the egg/milk mixture; if it pops and sizzles, its ready. With a long-handled fork, carefully place each cutlet into the hot oil. Protect yourself (and your kitchen) from the popping grease that results. Allow cutlets to fry for 3 or 4 minutes, then turn with your long-handled fork. Cook another 3 or 4 minutes, depending upon the size of the cutlets. Remove cutlets from oil and allow to drain on paper towels. For Cream Gravy: After cutlets are removed from pan, pour off all but about 3 Tablespoons of the oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot. Sprinkle 1/2 cup flour (use the left-over flour from the chicken fried steak recipe) in the hot oil. Stir with a wooden spoon, quickly, to brown the flour. Slowly add the milk and water, mixed together, stirring constantly with the wooden spoon and mashing out any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired thickness. Check seasonings and add more salt and pepper according to your taste.