Texas-Style Chicken Fried Steak with Gravy

Well, you know you’re in Texas when you help out at home by makin’ up your brother’s bed and there’s a loaded colt 45 under his pillow! AND, then you go to make up your sister’s bed, and there’s a loaded Glock under hers!!!

And all the neighbors say to you, “How you doin’ Mz. Bobbi Jo? Heard you was in town. Just lemme know if you wanna a ride to the shootin’ range.” In other words – we ain’t in Kansas no more, Dorothy!

You also know you’re in Texas, when all the restaurants in town have on their menu, Juicy Chicken-Fried Steak with Gravy! So, I would be remiss if I didn’t share this favorite recipe with all ya’ll. So, throw on your Stetson and dig in! YUM!!!

Texas-Style Chicken Fried Steak

Recipe by: Bobbi Jo Lathan

Recipe type: Entree

Cuisine: Southern

PREP TIME

20 mins

COOK TIME

20 mins

TOTAL TIME

40 mins

INGREDIENTS

For Steak:

2 pounds beef bottom round steaks (fat trimmed and tenderized )

or 2 pounds cubed steaks

2 cups unbleached flour

1½ tablespoons kosher salt

1 teaspoon cayenne pepper

2 teaspoons freshly ground black pepper

3 eggs (beaten)

2 tablespoons vegetable oil

For Gravy:

1 tablespoon butter

2 tablespoons vegetable oil

3 tablespoons flour

½ cup chicken broth

2 cups whole milk

1 teaspoon salt

1 teaspoons granulated garlic (or garlic powder)

½ teaspoon cayenne pepper

½ teaspoon ground black pepper

INSTRUCTIONS

Steaks:

1. Preheat your oven to 200°F.

2. Take your steaks and pound them down to about ¼ inch thick slices.

3. Then, tenderize them with a needling device or fork.

4. In a bowl, mix the flour, the salt, pepper, and cayenne pepper together until well blended.

5. Next, git yourself 2 bowls or pans. Fill one pan with the flour mixture and the other pan or bowl with the beaten eggs.

6. Lightly salt and pepper your tenderized steaks.

7. Dredge the steaks in the flour mixture, then dip into the beaten eggs, then back into the flour mixture again and place them on a plate.

8. Place your skillet on the burner over a medium high heat and add the 2 tablespoons of oil.

9. Once the oil is hot and shimmery, add the dredged steaks. Don’t overcrowd ‘em in the skillet, but only add one or two at a time and fry-up, about 4 minutes on each side, ‘til golden brown.

10. Place them fried steaks in another pan and keep ‘em in a warm oven (around 200°F) while we make the gravy.
    

Gravy:

1. In the same skillet, over a medium heat, add the butter and 2 tablespoons of oil and whisk around to get all them steak bits up from the skillet.

2. Now, add the 3 tablespoons of flour and keep whisking until it is well blended.

3. Next, add the chicken broth to deglaze the pan and bring it to a boil, whisking ‘til blended.

4. Add the milk, a little at a time, along with the salt, cayenne, granulated garlic and black pepper.

5. Let it come to a boil.

6. Once the gravy coats and sticks to the back of a spoon, it’s done.

Serve:

1. Plate up them crispy chicken fried steaks, pour the tasty gravy over the top and ring your dinner bell , ‘cause supper’s on the table!! YUM and YEE-HAW! Come and git it!

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