Food recipes
Chicken-Fried Steak with Country Gravy Recipe
Chicken-Fried Steak with Country Gravy Recipe Ingredients: butter, without salt wheat flour, white, all-purpose, unenriched salt, table spices, pepper, black spices, pepper, red or cayenne milk, fluid, 1% fat, without...
Chicken-Fried Steak with Country Gravy Recipe
Ingredients:
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
spices, pepper, red or cayenne
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
spices, pepper, black
spices, garlic powder
spices, onion powder
spices, paprika
salt, table
spices, pepper, red or cayenne
beef, grass-fed, ground, raw
oil, olive, salad or cooking
Directions:
Melt the butter in a large frying pan over medium heat until foaming.
Sprinkle in the flour, measured salt, measured pepper, and cayenne.
Cook, whisking frequently, until the mixtures dark golden brown and the flour and spices taste toasted, about 6 minutes.
While whisking constantly, slowly pour in the milk.
Bring to a simmer and let cook, whisking occasionally, until the mixture has thickened slightly, about 1 minute (the gravy will continue to thicken as it sits).
Taste and season with additional salt and pepper as needed.
Keep warm over very low heat while you make the steak.
Place the milk in a shallow dish; set aside.
In a second shallow dish, whisk together the flour, measured pepper, garlic powder, onion powder, paprika, measured salt, and cayenne; set aside.
Place 1 piece of the beef on a cutting board and season both sides generously with salt and pepper.
Using the studded side of a meat mallet, pound the steak, flipping to equally pound both sides, until its about 1/8 inch thick.
Transfer to a large plate or baking sheet.
Repeat with the remaining pieces of beef.
Dip 1 piece of the beef in the reserved flour mixture, turn to coat, and shake off any excess.
Dip in the milk, turn to coat, and dip in the flour mixture a second time, shaking off any excess.
Return to the plate or baking sheet and repeat with the remaining pieces.
Heat the oil in a large frying pan over medium-high heat until shimmering but not smoking or 350 degrees F on a deep-fry thermometer.
Meanwhile, fit a wire rack over a baking sheet; set aside.
When the oil is ready, fry 2 to 3 pieces of meat (dont crowd the pan) until golden brown and cooked through, about 2 minutes per side.
Transfer to the wire rack, season with salt, and cover loosely with a piece of aluminum foil to keep warm.
Repeat with the remaining pieces.
Serve immediately, smothered in the gravy.
Ingredients:
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
spices, pepper, red or cayenne
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
spices, pepper, black
spices, garlic powder
spices, onion powder
spices, paprika
salt, table
spices, pepper, red or cayenne
beef, grass-fed, ground, raw
oil, olive, salad or cooking
Directions:
Melt the butter in a large frying pan over medium heat until foaming.
Sprinkle in the flour, measured salt, measured pepper, and cayenne.
Cook, whisking frequently, until the mixtures dark golden brown and the flour and spices taste toasted, about 6 minutes.
While whisking constantly, slowly pour in the milk.
Bring to a simmer and let cook, whisking occasionally, until the mixture has thickened slightly, about 1 minute (the gravy will continue to thicken as it sits).
Taste and season with additional salt and pepper as needed.
Keep warm over very low heat while you make the steak.
Place the milk in a shallow dish; set aside.
In a second shallow dish, whisk together the flour, measured pepper, garlic powder, onion powder, paprika, measured salt, and cayenne; set aside.
Place 1 piece of the beef on a cutting board and season both sides generously with salt and pepper.
Using the studded side of a meat mallet, pound the steak, flipping to equally pound both sides, until its about 1/8 inch thick.
Transfer to a large plate or baking sheet.
Repeat with the remaining pieces of beef.
Dip 1 piece of the beef in the reserved flour mixture, turn to coat, and shake off any excess.
Dip in the milk, turn to coat, and dip in the flour mixture a second time, shaking off any excess.
Return to the plate or baking sheet and repeat with the remaining pieces.
Heat the oil in a large frying pan over medium-high heat until shimmering but not smoking or 350 degrees F on a deep-fry thermometer.
Meanwhile, fit a wire rack over a baking sheet; set aside.
When the oil is ready, fry 2 to 3 pieces of meat (dont crowd the pan) until golden brown and cooked through, about 2 minutes per side.
Transfer to the wire rack, season with salt, and cover loosely with a piece of aluminum foil to keep warm.
Repeat with the remaining pieces.
Serve immediately, smothered in the gravy.