It's all about the gravy baby.
I double dredge my steaks to get an extra crispy crust. I love a crispy crust.
You will need: cubed steak, 1 1/2 cup flour, 2 Tbsp vegetable oil, 2 Tbsp butter, 2 cups of milk (maybe more), and a few shakes of hot sauce (not pictured)
Now you'll want to fill one shallow dish with 1 cup of milk and a second shallow dish with the 1 1/2 cups flour.
Season the flour with salt and pepper
And add a few shakes of hot sauce to the milk. This isn't enough to make the steak spicy at all. It just adds some good flavor.
Add the 2 Tbsp butter and 2 Tbsp oil to a large skillet over medium heat.
Now to dredge the meat, first dip it into the milk...
Followed by a good coating of flour.
Now dunk it back into the milk...
And a second coating of flour too.
And put it into the pan.
My arm is really pale. My only defense is it's the end of winter and I'm a redhead. I don't have a lot to work with over here.
Keep going until you pan is full (you will definitely have to do this in batches).
Once the steak is crisp and golden on one side, give her a flip.
Once the steaks are cooked on both sides, remove them to a paper towel lined plate.
I feel like a lot of my recipes involve this step. What can I say? Cooking in grease yields some tasty results.
Now keep going with the second batch.
Now that's all done, we can move on to GRAVY.
This is my roommate's "Yay gravy!" face. She had just finished teaching a Zumba class. She has the discipline to go to the gym at least twice a week.
I do not.
Sprinkle 2 Tbsp of flour into the grease left over from the steak frying.
Stir it around and let it cook for a few minutes.
Pour in the milk and stir, stir, stir. Check your seasonings and season with salt and pepper. Then stir some more. Work for your gravy! If gets too thick, add more milk.
There you have it. Chicken fried steak and gravy. I served this with hashbrown casserole and some steamed broccoli. (It tricks you into thinking this is good for you.)
Chicken Fried Steak
- 2 lbs cubed steak
- 1 1/2 cups flour plus 2 Tbsp
- 2 Tbsp canola oil
- 2 Tbsp butter
- 2 cups milk, divided
- salt and pepper, to taste
- Heat the butter and canola oil in a large skillet over medium heat.
- Fill a shallow bowl with the flour, season with salt and pepper. Fill a second one with 1 cup milk and a few dashes of hot sauce.
- Double dredge the cubed steaks and fry until golden and crisp on both sides. Remove to a paper towel lined plate.
- Sprinkle 2 Tbsp flour into the remaining grease from the steaks. Cook and stir for a few minutes.
- While stirring, slowly pour the 1 cup of milk into the pan and continue to stir until the gravy has thickened. If the gravy gets too thick, pour in a little more milk. Season the gravy with salt and pepper and pour over the steaks. Enjoy!