Chicken-Fried Steak and Cream Gravy
Editor's Note: This Chicken-Fried Steak and Cream Gravy is the ultimate comfort food. It's a dish is also sometimes called country fried steak — crispy oil-fried steak and a hearty, creamy gravy that's easily found in the South. This chicken fried steak recipe doesn't need many ingredients to make a family-friendly dish that no one can resist! The basic cream sauce is the perfect accompaniment to the savory steak — it's no wonder this recipe is a tried-and-true favorite. Pair it with mashed potatoes for a rib-sticking meal they'll be asking for again and again. Give this beef recipe a try the next time you're craving a dish that grandma would have made.?
Serves8 to 10
Make Ahead RecipeYes
One Pot MealYes
OccasionBuffet, Buffet Meal, Casual Dinner Party, Family Get Together
Recipe CourseMain Course
Taste and TextureCrisp, Meaty, Savory
- 5 pounds top or bottom round of beef, sliced ?-inch thick
- 3 cups milk
- Salt and freshly milled black pepper
- 5 cups all-purpose flour
- 2 eggs, lightly beaten
- 1 quart vegetable oil, for frying
- 2 cups heavy cream
- Large cast-iron skillet
- Meat pounder
In a shallow dish, steep the sliced steak in 2 cups of the milk for 1 hour. Drain and dry with paper towels.
Season the meat with salt and pepper. Sprinkle lightly with 2 tablespoons of the flour and pound ?-inch thick with a meat pounder.
In a shallow bowl, combine the eggs and the remaining cup of milk. Lightly dip the meat in the egg mixture. Dredge in the remaining flour, reserving 2 tablespoons, and dredge twice more, shaking away any excess.
In a large cast-iron skillet, pour in 1 inch of oil. Heat the oil until hot and fry the steak in batches until golden brown on each side. (The oil will have to be changed at least once for this amount of meat). Continue frying until all the floured meat is cooked.
When the meat is cooked, pour off all but 1 tablespoon of the oil. Off the heat, stir in 2 tablespoons flour and mix with the oil. Return to low heat and add the cream. Bring to a simmer, stirring constantly and scraping up the browned bits that cling to the bottom of the pan, until the cream gravy thickens.
Season to taste with salt and pepper and serve hot.