Chicken-Fried Steak & Gravy
Time: 30 minutes
Yield: 4 servings
It doesn’t get more Texan than Chicken-Fried Steak & Gravy. For those who have yet to venture to the Lone Star State, the name of this recipe sounds like a conundrum. To put it simply: beef steak is pounded out to as thin as can be and then fried in a thick batter to resemble fried chicken. Chicken-Fried Steak & Gravy is really the best of both protein worlds. Smother the crunchy steak in a smooth gravy for a texture explosion.
Place 1 cup of the flour in a shallow bowl.
In a separate shallow bowl, whisk the eggs and 1/2 cup of the milk until blended.
Sprinkle steaks with 3/4 teaspoon each of the salt and pepper.
Dip the steaks in the flour to coat both sides, shaking off excess.
Dip the flour-coated steaks in the egg mixture, then again in the flour.
In a large cast-iron or another heavy skillet, heat 1/4 inch of oil over medium heat.
Add the steaks. Cook until golden brown and a thermometer reads 160 degrees F in its thickest point, 4-6 minutes on each side.
Remove the steaks from the pan and drain them on paper towels. Keep warm.
Remove all but 2 tablespoons of oil from the pan.
Stir in the remaining 1/4 cup flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth.
Cook and stir over medium heat until golden brown, about 3-4 minutes.
Gradually whisk in the water and remaining milk.
Bring to a boil, stirring constantly.
Cook and stir until thickened, about 1-2 minutes.
Serve the gravy with the steaks.