Chicken Fried Steak with Country Cream Gravy
Comfort food doesn’t get any better than chicken fried steak. Combine that with a delicately herb-flavored cream gravy and it’s like winning the jackpot!
Servings: 4
Calories: 733kcal
Ingredients
- 4 large bottom round steaks about 1/2-inch thick
- 2 eggs beaten
- 1/4 cup oil
- 2 cups chicken stock
- 1/2 cup cream
- 1 tsp onion salt
- 1/2 tsp thyme -OR- leaves from about 4 sprigs 4-inches long fresh thyme
SEASONED FLOUR
- 1 cup flour
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
Instructions
- Mix seasoned flour ingredients and place on a large plate or in a pie dish. Reserve this, you will need some of it to thicken the gravy.
- Beat eggs and place in a large bowl or pie plate.
- Dredge steaks in seasoned flour, shaking off excess
- Tenderize steaks on both sides using a needle tenderizer--pressing hard so the steaks flatten to about 1/4-inch
- Set a large wire cooling rack (like one you use for cookies) inside a large baking sheet. This creates not only an air-dryer to set the coating, but it's also used as a rack for keeping the steaks warm in the oven when frying in shifts.
- Dredge the steaks in flour again
- Dip each steak in the beaten egg, then coat well with seasoned flour again.
- Place steaks on the cooling rack and let them sit 10-15 minutes.
- Preheat oven to 200 degrees F.
- Set up another cooling rack inside another large baking sheet (don't reuse the one that had the raw steaks on it unless you wash it thoroughly first)
- Heat a large skillet--at least 10-12-inches--over medium-high heat. You will probably have to fry in 2 shifts, so add 2 tbs of oil to the pan.
- When the oil shimmers, place 2 steaks in the pan
- Fry for 5-8 minutes on each side.
- Remove steaks to clean rack and place in a 200 degree F oven to keep warm.
- Add the remaining oil and repeat frying with the last 2 steaks, placing them on the rack in the oven to keep warm
- To Make Gravy:
- Add 4 tbs of the reserved seasoned flour into the fat remaining in the pan. Whisk until it's a smooth paste free from lumps.
- Gradually add the 2 cups of chicken stock, whisking so you don't get lumps.
- Whisk in the onion salt and the thyme.
- Whisk in the 1/2 cup of cream
- Continue whisking until gravy is thickened. It should coat the back of a spoon when it's done. This should take about 3-5 minutes.
Nutrition
Serving: 1serving | Calories: 733kcal | Carbohydrates: 30g | Protein: 61g | Fat: 40g | Saturated Fat: 13g | Cholesterol: 269mg | Sodium: 1507mg | Potassium: 1008mg | Fiber: 1g | Sugar: 2g | Vitamin A: 556IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 7mg