When I was growing up, I have many memories of my Mom going to estate sales to find treasures for our home. She had a real eye for putting things together and making the house look great…but when it came to cooking, the interest just wasn’t there. We had a lot of take out and Pizza Hut pizza every Friday night and as a result, my cooking skills are somewhat limited. Even though cooking was not a priority for her, she did have a few select recipes up her sleeve that she could knock out of the park! One of them was Chicken Fried Steak and to this day, it is still one of my favorite meals. I consider it total comfort food!
Arturo prepares his Chicken Fried Steak a little differently than Mom did. In fact, when we were making this meal the other day, Momma was here and she was questioning how he was frying up the steaks She even remarked that that was not the way she did it, but after one bite, she had to agree that she approved of his method. So, here it is…Arturo’s Chicken Fried Steak with White Gravy!
Chicken Fried Steak with White Gravy
1 lbs of tenderized round steak
2 cups of flour
Arturo’s grill seasoning
1 cup of milk
4 tablespoons of butter
6 turns of olive oil
Cut round steaks into 4 steaks. Combine flour and grill seasoning in a dish and the egg and milk in another. Dredge the steaks in the flour mixture, then the egg wash and back in the flour mixture. Heat butter and oil in a skillet over medium high heat (you want about ¼ inch of oil in the pan). Place dredged round steaks in the heated oil and brown on one side for about 5 minutes then flip and cook the other side. The amount of time on each side will vary with the heat of your range, you are looking for a golden to medium brown on each side to ensure a crispy breading. Remove from oil and place on a cooling rack turned upside down on a paper towel lined cookie sheet and place in a warm oven while you prepare the gravy.
3 tablespoon of flour
2-3 cup of milk more if needed
Salt and pepper to taste
Make sure you have about 3 tablespoons of oil left in the pan and be sure to leave the drippings in the pan you fried the steaks in and adjust if needed. Add the flour to pan and whisk to combine with the pan drippings to make a golden brown rue.
Slowly whisk in 2 cups milk and whisk consistently to make it smooth and creamy. Bring to a simmer and continue cooking for at least 3 minutes to let thicken. If it’s too thick after the 3 minutes don’t panic add more milk, until you get to the consistency you like.
We served our Chicken Fried Steaks with mashed potatoes, green peas and biscuits.
I hope you find this meal as “comforting” as I always do! Enjoy!