Best 6 Chicken Fried Steak With Mashed Potatoes And Peppered Cream Gravy Recipes

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Craving a hearty and comforting Southern classic? Look no further than our delectable Chicken Fried Steak with Mashed Potatoes and Peppery Cream Gravy. This iconic dish features tenderized cube steak coated in a crispy, golden-brown breading, pan-fried to perfection. Served alongside fluffy mashed potatoes and smothered in a rich, creamy gravy infused with a hint of pepper, this dish is a true culinary delight.

But that's not all! Our comprehensive article also includes recipes for each component of this classic meal, allowing you to create the entire feast at home. From the flavorful breading to the creamy mashed potatoes and the savory gravy, we'll guide you through every step to ensure a delicious and satisfying dining experience. So, gather your ingredients, put on your apron, and let's embark on a culinary journey that will satisfy your taste buds and warm your soul.

Let's cook with our recipes!

CHICKEN FRIED STEAK WITH GRAVY



Chicken Fried Steak with Gravy image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 16

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
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

Steps:

  • 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!

CHICKEN FRIED STEAK WITH MASHED POTATOES AND PEPPERED CREAM GRAVY RECIPE - (4.2/5)



Chicken Fried Steak with Mashed Potatoes and Peppered Cream Gravy Recipe - (4.2/5) image

Provided by kelsa94

Number Of Ingredients 15

CHICKEN FRIED STEAK:
4 Omaha Steaks Top Sirloin Steaks
Salt and freshly ground black pepper to taste
1 cup all-purpose flour, or as needed
2 large eggs, beaten
Vegetable oil, for frying
MASHED POTATOES
1-1/2 pounds russet potatoes, peeled and quartered
3 tablespoons butter
1/2 cup milk, or as needed
Salt and freshly ground black pepper, to taste
PEPPERED CREAM GRAVY
3 tablespoons all-purpose flour
Salt and freshly ground black pepper, to taste
1-1/2 cups milk, at room temperature

Steps:

  • Place the potatoes in a saucepan of cold salted water and bring to a boil. Reduce the heat and simmer for about 20 minutes, or until just tender. Drain the potatoes and return to the saucepan. Place the pan over low heat and let the potatoes dry for 2 to 3 minutes, shaking constantly. Add the butter and mash with a potato masher until fairly smooth. Stir in enough milk to reach a creamy consistency, season with salt and pepper, and continue to cook until heated through. While the potatoes are boiling, pat the steaks dry and season with salt and pepper. Sift the flour onto a plate and dredge the steaks in flour. Using the flat side of meat cleaver or rolling pin, pound out the steaks until they are about 1/4 to 3/8 inch thick. Dredge again in the flour, shaking off any excess. Dip the steaks into the beaten eggs, and then again in flour, making sure all of the beef is well covered with flour. Pour enough oil into a large skillet to come about 1/4 inch up the sides and set over medium-high heat. When the oil is hot, carefully add the steaks with tongs and cook for 3 to 4 minutes on each side, until golden brown. Remove the steaks and keep warm. To prepare the gravy, pour off all but 2 tablespoons of the oil and remove any burnt drippings from the skillet. Reduce the heat to medium, and add the flour, salt, and pepper. Cook for 2 or 3 minutes, stirring constantly, until the flour is light golden. Slowly whisk in the milk, about 1/2 cup at a time. Reduce the heat to medium-low, and simmer until the gravy is thick and creamy, stirring constantly, about 7 or 8 minutes. Season again with salt and pepper, if necessary. Serve the gravy over the chicken-fried steaks and mashed potatoes.

SUNNY'S CHICKEN FRIED STEAK WITH DICED POTATO GRAVY



Sunny's Chicken Fried Steak with Diced Potato Gravy image

Provided by Sunny Anderson

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 18

2 eggs
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 pounds cube steak, cut into individual steaks
1 cup all-purpose flour
1/2 cup cornstarch
Vegetable oil, for frying
Diced Potato Gravy, recipe follows
3 tablespoons unsalted butter, divided
1/2 red onion, chopped
1 clove garlic, minced
2 tablespoons all-purpose flour
1 bay leaf
2 1/2 cups beef broth
1 large russet potato, diced into 1/4-inch cubes
Kosher salt and freshly ground black pepper
1/4 cup roughly chopped parsley, for garnish

Steps:

  • In a medium bowl, whisk the eggs, cumin, cayenne pepper, and salt and pepper, to taste. Add the steaks, stir to coat, and let sit 10 minutes. In a paper bag, combine the flour, cornstarch, a few pinches of salt and freshly ground black pepper. Remove the steaks from egg mixture and put into the paper bag. Roll the top of the bag to close, and shake until the steaks are evenly coated. This may be done in batches. Let the coated steak rest on a sheet tray lined with a rack for 10 minutes.
  • In a deep, heavy-bottomed skillet add enough oil to reach 1/2-inch up the sides. Heat the oil over medium heat to 370 degrees F. (When a wooden spoon inserted into the oil creates tiny bubbles, the oil is ready.) Fry the steaks, in batches if necessary, flipping only once when color is golden and a poke releases no red juices, about 2 to 3 minutes on each side. Remove to a serving platter and serve with Diced Potato Gravy.
  • In a large straight-sided skillet heat 2 tablespoons butter over medium heat. Add the onions and garlic and saute until tender, about 3 minutes. Whisk in the flour, stirring to combine with the butter. Add the bay leaf and broth and bring to a simmer. Cook until slightly thickened, then add the potatoes. Cook until the potatoes are tender and the gravy has thickened, about 8 to 10 minutes. Season with salt and pepper, to taste. Stir in remaining 1 tablespoon of butter and the parsley. Serve poured over Sunny's Chicken Fried Steak.

THE BEST CHICKEN FRIED STEAK



The Best Chicken Fried Steak image

I received this recipe from a co-worker about 5 years ago. This is by far the best chicken fried steak I've ever had. I've made this numerous times for my picky eater son and my southern-raised better half, as well as other family and friends. I get nothing but rave reviews each time.

Provided by norah

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 40m

Yield 4

Number Of Ingredients 14

4 (1/2 pound) beef cube steaks
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
¾ teaspoon salt
1 ½ cups buttermilk
1 egg
1 tablespoon hot pepper sauce (e.g. Tabasco™)
2 cloves garlic, minced
3 cups vegetable shortening for deep frying
¼ cup all-purpose flour
4 cups milk
kosher salt and ground black pepper to taste

Steps:

  • Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
  • Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
  • Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.

Nutrition Facts : Calories 791.1 calories, Carbohydrate 71.1 g, Cholesterol 123.6 mg, Fat 34.3 g, Fiber 2.1 g, Protein 47 g, SaturatedFat 11.9 g, Sodium 1393.4 mg, Sugar 16.1 g

TEXAS STYLE CHICKEN FRIED STEAK WITH CREAM GRAVY



Texas Style Chicken Fried Steak With Cream Gravy image

Cube steak works the best for this recipe. Chaz loves this - perfect comfort food with mashed potatoes and biscuits. Yay carbs!

Provided by greysangel

Categories     Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

4 (4 ounce) tenderized beef steaks (known in supermarkets as "cube steak")
1 egg
1/4 cup milk
all-purpose flour
cooking oil or melted Crisco
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon white pepper

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.

CHICKEN FRIED STEAK WITH PEPPERED CREAM GRAVY



Chicken Fried Steak With Peppered Cream Gravy image

Make and share this Chicken Fried Steak With Peppered Cream Gravy recipe from Food.com.

Provided by Nimz_

Categories     Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

8 (8 ounce) top sirloin steaks (1/2 inch thick) or 8 (8 ounce) top round steaks (1/2 inch thick)
salt & freshly ground black pepper
1 cup all-purpose flour, more as needed
1/8 teaspoon cayenne pepper
2 large eggs, beaten
vegetable oil (for frying)
3 tablespoons all-purpose flour
salt & freshly ground black pepper
1 1/2 cups milk, at room temperature

Steps:

  • Pat the steaks dry and season with salt and pepper.
  • Sift the flour and cayenne pepper onto a plate and dredge the steaks in the flour.
  • Using the flat side of a meat cleaver or a rolling pin, pound out the steaks until they are about 1/4 to 3/8 inch thick.
  • Dredge again in the flour, shaking off any excess.
  • Dip the steaks into the beaten eggs, and then again in flour, making sure all of the beef is well covered with flour.
  • Pour enough oil into a large skillet to come about 1/4 inch up the sides and set over medium-high heat.
  • When the oil is hot, carefully add the steaks with tongs and cook for 3-4 minutes on each side, until golden brown.
  • Remove the steaks and keep warm.
  • For the gravy:.
  • Pour off all but 2 tablespoons of the oil and remove any burnt drippings from the skillet.
  • Reduce the heat to medium, and add the flour, salt and pepper.
  • Cook for 2-3 minutes, stirring constantly, until the flour is light golden.
  • Slowly whisk in the milk, about 1/2 cup at a time.
  • Reduce the heat to medium-low and simmer until the gravy is thick and creamy, stirring constantly, about 7-8 minutes.
  • Season again with salt and pepper, if necessary.
  • Serve the gravy over the chicken-fried steaks.

Nutrition Facts : Calories 1707.6, Fat 109.8, SaturatedFat 43.3, Cholesterol 562.8, Sodium 397.9, Carbohydrate 32.6, Fiber 1, Sugar 0.3, Protein 137.4

Tips:

  • Choose high-quality ingredients for the best flavor. Look for fresh, organic produce and high-quality meat and dairy products.
  • Don't overcrowd the pan when cooking the chicken fried steak. Cook the steak in batches if necessary to prevent it from steaming instead of frying.
  • Use a meat mallet to tenderize the steak before cooking. This will help to ensure that the steak is cooked evenly and is not tough.
  • Be careful not to overcook the chicken fried steak. Cook it until it is golden brown and crispy on the outside and cooked through on the inside.
  • Make sure the mashed potatoes are creamy and smooth. Use a potato ricer or food processor to achieve the best texture.
  • Season the mashed potatoes to taste with salt, pepper, and butter. You can also add other seasonings such as garlic powder, onion powder, or chives.
  • Make the peppered cream gravy according to the recipe instructions. The gravy should be creamy, flavorful, and have a slight kick of pepper.

Conclusion:

This chicken fried steak with mashed potatoes and peppered cream gravy is a classic comfort food dish that is sure to please everyone at the table. The chicken fried steak is crispy and flavorful, the mashed potatoes are creamy and smooth, and the peppered cream gravy is the perfect finishing touch. This dish is perfect for a weeknight dinner or a special occasion meal. Serve it with a side of green beans or corn on the cob for a complete meal.

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