Chicken-Fried Steak with Peppered Gravy

TOTAL TIME: 40 min
Prep: 25 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

CHICKEN-FRIED STEAK:
  • 1 pound eye of round steak, cut in 4 equal medallions
  • Sea salt
  • Freshly ground pepper
  • 1/4 cup whole milk
  • 3 egg yolks
PEPPERED GRAVY:
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Directions

Making the chicken-fried steak: With a meat mallet, flatten each steak to a 1/4-inch thickness. Sprinkle the steaks generously with salt and pepper. Add the milk and egg yolks to a shallow bowl, whisk to blend. To another shallow bowl, add the flour, chipotle powder, garlic powder and oregano, and whisk to blend. Dip each steak in the egg yolk/milk mixture, then in the seasoned flour, then in the egg yolk/milk mixture again, and finish with a second dip in the seasoned flour.

Heat the oil in a nonstick saute or frying pan over medium heat. Pan-fry 2 steaks at a time, 1 to 1 1/2 minutes per side. Drain on paper towels. Keep warm.

Making the peppered gravy: Drain excess oil from the pan, leaving about 2 tablespoons. Add the flour and stir to blend. Cook, while stirring, until the flour smells nutty and begins to brown, about 2 minutes. Whisk in the beef stock, balsamic vinegar, black pepper and cayenne. Bring to a boil, then reduce the heat to low. Simmer the gravy until it is thick enough to coat a spoon, 3 to 5 minutes. Season with salt and pepper, stir to blend, and keep warm.

Plate the chicken-fried steaks and smother with gravy. Serve with bitter greens and mashed potatoes.

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  • on January 31, 2014

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    I have made chicken fried steak for many years. I loved this recipe, the peppered gravy was amazing! Not like any gravy I have ever made, no dairy made it extra smooth and wonderful!

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  • on April 24, 2013

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    So easy and tasted so good. My husband loves chicken fried steak, I've been wanting to make it for him. I've never made it before. I was a little hesitant because I'm not a fan of country gravy. This gravy was so good...the vinegar really brightened it up. Will definitely make this again. Oh, we are low-sodium so I omitted the salt and used no sodium beef stock. It was still very tasty.

    people found this review Helpful.
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