Best 4 Texas Style Chicken Fried Steak With Cream Gravy Recipes

TEXAS STYLE CHICKEN FRIED STEAK WITH CREAM GRAVY

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 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.

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.

TEXAS-STYLE CHICKEN FRIED STEAK WITH CREAM GRAVY

Steps:

• STEAKS:.
• 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.
• Dredge the cutlets in the flour, shaking off the excess.
• Then dip each cutlet in the egg/milk mixture, then back in the flour. (You're going to get your hands messy here, so take your rings off.)
• 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.
• 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.
• CREAMY 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 flour in the hot oil.
• Stir with a wooden spoon or whisk, quickly, to brown the flour.
• Gradually stir in milk and water, mixed together, stirring constantly with the wooden spoon or whisk 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.
• http://www.texascooking.com/recipes//texascfs.htm.