Best Texas Chicken Fried Steak And Gravy Recipes

TEXAS CHICKEN FRIED STEAK AND GRAVY

Steps:

• Put the flour in a shallow bowl.
• In another, stir together the salt, pepper, soda, baking powder, egg, buttermilk, Tabasco, and garlic.
• Dredge each steak in flour, then buttermilk mixture, and coat again in the flour.
• Using a cast iron skillet or dutch oven, pour in 4 inches of oil and heat to medium high.
• When the oil is ready, fry the steaks about 4 minutes on each side, or until browned.
• Remove to a platter lined with paper towels.
• Pour off all but 6 tbs of the oil and add 6 tbs flour (I use the dredging flour) and make a roux.
• Slowly add the milk, stirring constantly.
• Season with salt and pepper and serve over the chicken fried steaks.

TEXAS CHICKEN-FRIED STEAK AND GRAVY

Steps:

• For the steak: Sift together the flour, salt, pepper and garlic powder in a shallow pan or plate. Combine the egg and milk in a separate pan and sprinkle the Bisquick in a third pan; line up the pans close to each other, in order. Using one hand and working with one piece of steak at a time, coat both sides in the flour mixture, then dip in the egg mixture and then coat both sides with the Bisquick. Meanwhile, preheat the oven to the lowest possible setting (but at least 150 degrees). Heat the oil in a large cast-iron skillet over medium heat; it's ready to use when a drop of water sizzles in it. Working in batches so the skillet won't be crowded, add the coated steaks and fry for 4 to 5 minutes until lightly browned on the bottom, then turn and fry for 4 to 5 minutes, until golden brown; add oil as needed. Use tongs to transfer to a pan and place in the oven to keep warm. For the gravy: Drain the oil from the skillet into a heatproof bowl or measuring cup, reserving 1/4 cup of the drippings. Return that amount to the skillet and heat over medium heat. Sprinkle the flour over the oil and use a wooden spoon or spatula to blend until smooth. Cook, stirring occasionally, for 5 to 8 minutes or until the flour loses its raw taste. Slowly add the milk, stirring constantly and scraping any browned bits from the bottom and sides of the skillet, until a gravy forms and begins to bubble and thicken. Season with salt, pepper, sugar and hot pepper sauce to taste. Divide the steaks among individual plates; serve hot, with gravy on top. Recipe Source: Adapted from chili ambassador and Texas cook Tom Nall, a featured participant in the 2008 Smithsonian Folklife Festival. Calories: 679 % Daily Values* Total Fat: 37g 57 Saturated Fat: 8g 40 Cholesterol: 193mg 64 Sodium: 1032mg 43 Total Carbohydrates: 28g 9 Dietary Fiber: 1g 4 Sugar: n/a Protein: 56g