Let’s call this Texas comfort food. And the gravy…. oh the gravy is oh so wonderful. Chucked full of spicy flavor and creamy goodness.
After I did Iowa comfort food, the tenderloin sandwich, I was looking for more and chicken fried steak (AKA Southern Fried Steak) came to the top of the list. It has a lot of similar techniques to the tenderloin. Coat and pan fry. Then serve with gravy instead of the sandwich like the tenderloin. For inspiration I used several recipes but really The Homesick Texan was the best so check out the great discussion
Yes two ratings. The 4 is overall but really I must give the gravy a 5. This is an “everyday” recipe with not the most tender piece of meat so a 4 overall is really good.
Notes: I used less oil to pan fry. I had about 3/8 inch of oil that to me is enough and it worked fine. I should have cut the meat into 4 pieces but since there were two of us, it seem to be a waste of time. I beat 3 eggs but 2 would have been enough. The gravy recipe call for 1 t pepper and salt to taste but I used the seasoned flour from the meat. That was enough spicing. The picture looks like a lot of pepper that that is from the pan and frying.
Heat about 1/4 to 1/2 inch of oil in a large frying pan (cast iron preferred) over medium high heat to a consistent temp of about 365 to 375. Start with 1 1/2 to 2 pounds of top round steak mechanically tenderized.
Beat 2-3 eggs with 1/2 cup of milk in a pan. In a second pan, mix 2 cups AP flour, 2 tsp kosher salt, 1 tsp pepper and 1/4 tsp Cayenne pepper.
Dip the meat in the flour mixture and shake off excess flour.
Dip in the egg mixture and shake excess.
And then back in the flour for another coat.
Into the hot oil for 3-4 minutes until some bloody liquid is coming through the top. Flip and finish cooking for another 4-5 minutes.
Drain on paper towel and tent with aluminum foil. If doing more than one more batch, use a 200 degree oven to keep the meat warm.
When done cooking, pour off most of the oil leaving 2-3 tablespoons.
Add 2-3 tablespoons of the dipping flour. Cook and stir for 2-3 minutes to brown the flour. (Sorry about the picture.)
Add the milk. Keep the heat on medium.
Whisk for 3-4 minutes until well thickened.
April 7 2016