TEXAS CHICKEN FRIED STEAK 'N' GRAVY (SALLYE)

TEXAS CHICKEN FRIED STEAK 'N' GRAVY (SALLYE) image

This is my take on a true Texas classic dish. Don't even think about your diet when you're enjoying this wonderful meal.

Provided by sallye bates

Time 35m

Number Of Ingredients 15

Ingredients

CHICKEN FRIED STEAK
4 large pieces tenderized round steak (approx 1/2# each)
1-1/2 c all purpose flour
2 tsp kosher or sea salt
2 tsp ground black pepper
4 Tbsp paprika
2 large eggs
1 c buttermilk
cooking oil (peanut or canola)
CRACKED PEPPER GRAVY
1/2 c butter
5 Tbsp flour
1-1/2 tsp kosher or sea salt
4 tsp cracked pepper
2-1/2 c whole milk

Steps:

1. CHICKEN FRIED STEAK: Place a piece of waxed paper large enough to hold all 4 pieces of steak on the counter. Place paper towels on baking sheet and set aside Preheat oven to 200-225º. Place flour,salt, pepper and paprika in ziplock bag. Seal and shake vigorously to thoroughly mix ingredients. Pour out into shallow mixing bowl. Place 2 eggs and milk in separate mixing bowl and whisk thoroughly to blend Place these two bowls side by side on counter
2. Dredge a piece of steak in flour mixture making sure meat is covered completely. Shake any excess flour off. Dip in egg mixture so that steak is covered completely Dip in flour again until steak is completely covered and dry on outside. Place coated steak on waxed paper. Continue these steps for each steak piece until all four are coated.
3. Heat cooking oil about 1-2" deep in cast iron or other heavy skillet until oil reaches 350º Cooking oil should cover the bottom half of steak while it is cooking. Put one piece of steak in oil and cook approximately 3 minutes per side until golden brown. NOTE: If you have a very large skillet, you can cook two at a time, but leave plenty of room between each piece. Remove to paper towel covered baking dish and store in preheated oven. Repeat these steps until all four pieces are fried. Leave in oven while you make the gravy.
4. MAKING THE GRAVY: Melt butter in another heavy skillet over medium low heat. When butter is no longer foaming, add flour, stirring continuously until a nice light brown roux is formed, Add salt and pepper and continue stirring while slowly adding milk. Stir vigorously to keep lumps from forming. Simmer for about 10 minutes until rich creamy gravy appears.
5. Remove steaks from oven onto serving dishes and cover with gravy. Serve immediately while still piping hot.