Best 10 Kentucky Fried Steak With Cream Gravy Recipes

COUNTRY FRIED STEAK WITH CREAM GRAVY

Steps:

• Sprinkle steaks with 1 tsp salt, 1/2 tsp pepper and garlic salt.
• Dredge steak in 1/2 cup flour and dip into 1/2 cup milk.
• Return to flour and dredge again.
• Brown steaks in hot oil in large, heavy skillet.
• Remove from skillet and drain on paper towels: set aside.
• Pour off pan drippings, reserving 3 tbs.
• Add 1/4 cup flour to drippings; cook over medium heat until bubbly, stirring constantly.
• Add 2 cups milk; cook stirring constantly.
• Stir in 1/2 tsp salt and 1/4 tsp pepper.
• Add steak to gravy; cover and reduce heat and simmer for 25 minutes.
• Remove cover and cook an additional 5 minutes.
• Serves 8.

CHICKEN FRIED STEAK WITH CREAM GRAVY

Steps:

• To make Chicken Fried Steak: Heat a deep, heavy skillet with at least 1/2-inch of oil to 340 degrees F. Alternatively, heat oil in a deep fryer to 340 degrees F.
• Cut steak into 1/2-inch thick slices to make 6 (6-ounce) portions and remove any fat or gristle. Pound it with the coarse side of a tenderizing mallet until it is double in size and half as thick. In a shallow bowl, make an egg wash by combining the eggs and milk. In another shallow bowl or pan, make a seasoned breading by combining the flour, salt, and pepper. Dredge the steak in the seasoned flour, dip it in the egg wash, and then return it to the flour and push the flour into the steak with your fingers so that there are no moist spots. Immediately slide the steak into the hot oil, in batches as necessary to prevent overcrowding, and fry on 1 side until golden and crispy; then turn over and cook the rest of the way. The steaks are done when you lift them with a pair of tongs and they are stiff, not floppy. Keep warm while making the gravy.
• To make Cream Gravy: Mix the canola oil and flour in a saucepan and cook this roux over medium heat until it looks grainy and becomes slightly golden in color, just a couple of minutes. Remove from heat. Add pepper and salt and mix well. Add milk, return the pan to the heat, and increase heat to high. Whisk until mixture comes to a boil and thickens. Add hot water to thin, if gravy is too thick. Remove from heat to prevent scorching. The gravy should be as thick as pancake batter. Pour over chicken fried steak and serve.

KENTUCKY FRIED STEAK WITH CREAM GRAVY

Steps:

• NOTE: THIS RECIPE REQUIRES 2 1/2 TABLESPOONS OF MY Recipe #453973 FOR THE BREADING, PLUS 1 TEASPOON FOR THE GRAVY. (STEP ONE): GRIND 16 saltine crackers in a food processor until crumbly; ADD 1 1/2 cups all purpose flour and 2 1/2 tablespoons prepared Recipe #453973; PULSE mixture until it is coarsely powderized; POUR the mixture into a large resealable container or Ziploc bag.
• FILL a large bowl with almost-hot water; SOAK cube steaks in water for a minute or two.
• CUT cube steaks into serving-size portions (steaks will shrink, then puff slightly after frying); PLACE 1 cube steak at a time into the breading mixture container; SEAL container firmly; SHAKE container gently in all motions to thoroughly coat steaks until evenly and generously breaded.
• PLACE breaded cube steaks on a wire rack; BREAD remaining steaks; ALLOW to rest and absorb the breading for a few minutes before frying.
• PREHEAT the manufacturer's recommended amount frying fat in your deep-fryer to 315°F (OR) preheat enough fat to immerse cube steaks completely in deep heavy stovetop pot to 325°F (frying fat will drop to 315 -°F, which you will want to maintain, using a deep-fryer thermometer to gauge).
• PREPARE the CREAM GRAVY: Melt 3 tablespoons salted butter or pork fat over medium low heat in a large saucepan, Stir in 3 tablespoons all-purpose flour. Cook until bubbly but not browned. Warm 2 cups milk in a microwave oven. Whisk constantly while adding warmed milk to butter/flour roux all at once, until smooth. Raise heat to medium-high then add 1 level teaspoon chicken bouillon powder, 3/4 teaspoon Recipe #453973, 1/4 teaspoon Worcestershire sauce, and 1/8 teaspoon paprika. Whisk constantly until mixture begins to bubble. Reduce heat to medium. Cook until completely thickened and flavors develop, whisking often. Adjust seasonings to taste if desired (thin gravy if needed, with a few teaspoons of milk). Reduce heat to lowest setting. Cover gravy loosely and stir occasionally until served.
• ADD breaded cube steaks one at a time, carefully with tongs into the deep-frying oil without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time).
• DEEP-FRY cube steaks about 7 minutes until golden brown and fully cooked, depending on portion/size (when center reaches 145°F when tested with an instant-read thermometer).
• PLACE cube steaks onto absorbent paper to drain.
• SERVE with the cream gravy and enjoy!

CHICKEN-FRIED STEAK WITH CREAM

Steps:

• Make the gravy: Melt the butter with the vegetable oil in a saucepan over medium heat. Sprinkle in the flour and cook, whisking, until smooth and deep golden brown, about 2 minutes. Gradually whisk in the milk and simmer, whisking to remove any lumps, until the gravy thickens, 4 to 6 minutes. Add 2 to 3 teaspoons salt and 1 teaspoon pepper. Cover and remove from the heat.
• Make the steak: Place the steaks between 2 pieces of heavy-duty plastic wrap and pound to 1/8 inch thick with a mallet or heavy skillet. Season generously with salt and pepper. Whisk the flour, baking powder and 1 teaspoon each salt and pepper in a shallow bowl. In another shallow bowl, whisk the milk and eggs. One at a time, dredge each steak in the flour mixture, dip in the egg mixture, then return to the flour mixture, pressing firmly to coat. Transfer the breaded steaks to a rack.
• Preheat the oven to 250 degrees F. Set another rack on a rimmed baking sheet. Heat about 1 inch of vegetable oil in a cast-iron skillet or Dutch oven over high heat until a deep-fry thermometer registers 350 degrees F. One at a time, fry the steaks until golden brown, turning once, about 5 minutes (return the oil to 350 degrees F between each steak). Transfer the finished steaks to the rack on the baking sheet and keep warm in the oven while you make the rest.
• Meanwhile, reheat the gravy. Stir in some water, 1 tablespoon at a time, if the gravy is too thick. Drizzle the fried steak with the gravy and top with scallions.

CHICKEN FRIED STEAK WITH CREAM GRAVY

Steps:

• For the steak: Trim any remaining fat off the steaks and, using a mallet or rolling pin, pound out the steaks to 1/4-inch thick.
• Beat together the milk and egg in a shallow dish and set aside. Place the flour in a shallow dish, season well with the seasoning salt and pepper and set aside.
• Cover the bottom of a large skillet, preferably cast iron, with enough oil to reach about 1/2-inch up the pan. Heat over medium-high heat.
• Coat the steaks in the egg mixture, then the flour and then add to the pan. Cook until the juices begin to surface and the bottom is nice and brown, 2 to 3 minutes. Flip the steaks and cook another 2 to 3 minutes more. Be careful to not overcook. Continue this process until all the steaks are cooked, placing the finished steaks on a paper towel-lined baking sheet.
• After frying the steaks, prepare to make the gravy: Let the drippings in the pan sit until the excess browned bits of seasoning settle to the bottom of the skillet. Pour off most of the oil, leaving about 4 tablespoons behind with the brown bits. Add the flour, stirring until well mixed. Place the skillet back over medium-high heat and slowly add the milk while stirring constantly. Cook until the gravy comes to a boil. Season with salt and pepper. Serve with chicken fried steak.

COUNTRY FRIED STEAK WITH GRAVY

Steps:

• Pour flour into a mixing bowl and season generously with seasoning salt, salt, and pepper.
• Whisk eggs and milk together in a separate bowl.
• Place steaks on a cutting board between two layers of plastic wrap; beat with a meat tenderizer on both sides for 3 to 5 minutes.
• Discard plastic wrap and sprinkle seasoning salt on top of steaks. Dip steaks in flour mixture until coated on both sides. Dip into egg mixture, then back into flour mixture a second time; steaks should be completely covered in flour on both sides. Sprinkle again with seasoning salt.
• Fill a large skillet halfway with vegetable oil and heat to medium-high. Allow oil to heat to 375 degrees F (190 degrees C).
• Fry steaks in the hot oil for 3 minutes per side. Remove to a paper towel-lined plate to drain.
• While steaks are frying, stir water into gravy mix in 2-quart microwavable bowl. Microwave on high until thickened, stirring every minute, 4 to 6 minutes total.
• Serve hot steaks with gravy.

ROUND STEAK AND GRAVY

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Combine flour, paprika, onion powder, and garlic powder in a resealable plastic bag; shake to mix. Add beef a few pieces at a time and shake to coat.
• Heat oil in a Dutch oven over medium-high heat. Add beef and brown on both sides, 5 to 7 minutes. Transfer beef to a baking pan and keep warm.
• Saute onion in the beef drippings in the Dutch oven; cook until tender, about 5 minutes. Stir in cream of chicken soup, beef broth, water, and pepper. Bring gravy to a boil. Remove from heat.
• Pour gravy over beef in the baking pan. Cover with aluminum foil.
• Bake in the preheated oven until tender, about 2 hours.

CHICKEN FRIED STEAK WITH CREAM PORK SAUSAGE GRAVY

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• In a bowl, stir together 1 cup flour, 1 teaspoon salt, white pepper, and garlic powder. In a separate bowl, beat eggs with garlic and parsley. Dredge each tenderloin fillet in seasoned flour, dip in egg mixture, and dip back into flour mixture. Shake off any excess flour.
• Gently place the steaks into the hot oil, 2 at a time, and cook until golden brown on both sides, about 3 minutes per side. Drain on paper towels.
• Place the sausages in a small skillet over medium heat, and fry them until very dark brown on all sides, about 10 minutes. Finely chop the sausages, and set aside. In the same skillet, melt butter, and stir in 3 tablespoons of flour. Cook the butter-flour mixture until it turns a pale beige color, about 1 minute, then stir in the sausage, cream, salt, and black pepper. Bring the mixture to a simmer, and cook until thickened, about 5 minutes. Serve sauce over the fried steaks.

CHICKEN-FRIED STEAK WITH CREAM GRAVY

Steps:

• Pound each steak between 2 sheets of plastic wrap to 1/4 inch thick. Liberally sprinkle the steaks with salt and pepper. Transfer to a wire rack set inside a rimmed baking sheet.
• Whisk together the 1 1/2 cups flour with the cornstarch, paprika, onion powder, garlic powder and 1 1/2 teaspoons salt in a large bowl. Whisk together the buttermilk and hot sauce in a medium bowl.
• Working with one steak at a time, lightly dredge in the flour mixture, shaking off the excess. Dip in the buttermilk mixture, letting the excess drip off. Dredge again in the flour mixture, packing it onto the steaks and pressing firmly into crevices, and gently shake off the excess. Return the steaks to the same wire rack. (If time allows, refrigerate, uncovered, 2 to 6 hours. This rest time will ensure that the crust is extra crispy and adheres to the steak. Let the steaks stand at room temperature 30 minutes before frying.)
• Meanwhile, make the gravy. Melt the butter in a medium saucepan over medium-high heat. Stir in the remaining 3 tablespoons flour until combined and cook until golden and bubbling, about 1 minute. Whisk in the milk, heavy cream, sugar, 1 teaspoon salt and 1/4 teaspoon pepper and cook, whisking frequently, until the gravy boils. Reduce the heat to medium and cook, whisking occasionally, until the gravy thickens, 2 to 3 minutes. Remove from the heat and keep warm. (Cream gravy will seem very loose, but it will thicken as it sits.)
• Heat a large cast-iron skillet over medium heat with enough oil to come halfway up the sides. Fit the skillet with a deep-fry thermometer then heat over high heat until the oil registers 375 degrees F. Fry the steaks in 2 batches until golden brown, about 1 minute per side. Transfer to a paper towel-lined plate to drain.
• Whisk the warm cream gravy to loosen and serve over the chicken-fried steaks.

COUNTRY-STYLE STEAK & GRAVY

Steps:

• Combine 1/2 tbsp sea salt and 1/2 tbsp white vinegar with a cup of water in a bowl or pan large enough to hold your meat. Stir until salt is dissolved. Add the cubed steak, and add additional water to cover the meat. Let this rest in the refrigerator for 2 hours. This will flavor the meat and make it tender.
• Combine 1 1/2 cups flour and 1 tbsp freshly ground black pepper; stir well. Remove the meat from the marinade, draining well. Dredge the meat in the flour mixture.
• Pour oil into a heavy skillet, to a depth of 1/2 inches. Heat to 375 degrees. Add the meat and fry a few pieces at a time, 6 to 7 minutes on each side or until lightly browned. Remove from the skillet and drain well on paper towels. Keep warm.
• Drain the pan drippings until you only have 2 tbsp of oil in the skillet. Place the skillet over low heat. Add 2 tbsp flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add the milk and cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Stir in 1/4 tsp salt and 1/2 tsp black pepper. Serve the meat with the gravy. Enjoy.