Chicken Fried Steak with Milk Gravy Recipe
Ingredients
| All purpose flour | 3/4 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| Paprika | 1 Teaspoon | |
| 1 teaspoon coarsely ground black pepper | ||
| Red cayenne pepper | 1/8 Teaspoon | |
| 6 beef cubed steaks (6 ounces each) | ||
| Vegetable oil | 1/2 Cup (16 tbs) | |
| Beef broth | 1/2 Cup (16 tbs) | |
| Milk | 2 Cup (16 tbs) | |
Directions
1. Preheat oven to 200°F. Line jelly-roll pan with paper towels. On waxed paper, combine flour, salt, paprika, black pepper, and ground red pepper. Reserve 3 tablespoons seasoned-flour mixture. Coat cubed steaks with remaining flour mixture, shaking off excess.
2. In 12-inch skillet, heat oil to 375°F. Cook steaks, two at a time, 2 minutes; turn and cook 1 minute longer. Transfer steaks to paper towel-lined jelly-roll pan to drain; place in oven. Repeat with remaining steaks, transferring each batch to jelly-roll pan in oven when done.
3. Discard all but 2 tablespoons oil from skillet. Reduce heat to medium-high. Stir in reserved flour mixture; cook, stirring, 1 minute. With wire whisk, whisk in broth until browned bits are loosened from bottom of skillet; boil 1 minute. Whisk in milk and heat to boiling; boil 2 minutes. Makes 2 cups.
4. Place steaks on platter and serve with gravy.
2. In 12-inch skillet, heat oil to 375°F. Cook steaks, two at a time, 2 minutes; turn and cook 1 minute longer. Transfer steaks to paper towel-lined jelly-roll pan to drain; place in oven. Repeat with remaining steaks, transferring each batch to jelly-roll pan in oven when done.
3. Discard all but 2 tablespoons oil from skillet. Reduce heat to medium-high. Stir in reserved flour mixture; cook, stirring, 1 minute. With wire whisk, whisk in broth until browned bits are loosened from bottom of skillet; boil 1 minute. Whisk in milk and heat to boiling; boil 2 minutes. Makes 2 cups.
4. Place steaks on platter and serve with gravy.
Chef
