Chicken Fried Steak with Creamy Gravy

I'm still on my comfort food kick, so Chicken Fried Steak was on my menu last week. This meal was one of my favorite dishes that my Mother made when I was a kid, and I still love it. I don't make it much any more, but I still love this crispy, breaded steak served with mashed potatoes and lots of creamy gravy. Mmmmm, it doesn't get much better than this, if you are craving comfort food. Mom also made steak by dipping it in just flour only and then frying it, which is also tasty. But real Chicken Fried Steak has a nice crispy coating from dipping it in flour, then a milk mixture and the flour again. I don't usually use a recipe for this meal, but I've written out directions for those of you who maybe haven't tried making this before. You can use round steak and tenderize it yourself, or you can buy individual steaks that have already been tenderized at the store. Here's my method.

CHICKEN FRIED STEAK with CREAMY GRAVY

from Lynda's Recipe Box

1 1/2 pounds bottom round steak, cut into serving pieces and pounded about 1/2 inch thick with a meat mallet

about 1 cup all purpose flour

1 teaspoon salt

1/2 - 1 teaspoon black pepper

1/2 teaspoon paprika

1/8 teaspoon garlic powder, optional

1 egg, beaten

1/2 cup milk

canola oil for frying

1. Pound steaks with a meat tenderizer until thin, about 1/4 to 1/2 inch thick.

2. Season steak with salt and pepper.

3. Place flour, salt, pepper, garlic and paprika in a plate and mix. Pour beaten egg and milk in another bowl that is wide enough to dip the meat into.

4. Heat a skillet, and about 1/2 cup canola oil, to medium or medium high heat

5. With a fork, or your hand, dip each steak into flour mixture, and then shake off the excess.

6. Then dip steak into the egg/milk mixture and then back into the flour. Lay on a clean plate.

7. Place each steak into a frying pan in the hot oil. Do not crowd the steak. Fry 2-3 minutes until golden and then turn the steaks over and cook until golden, another 2-3 minutes.

8. Remove steaks to a paper towel lined plate to drain. While making the gravy, I place the steaks in the oven, which is heated to the lowest heat setting. Place the steaks on a wire rack on a baking sheet, just to stay warm and crispy while making the gravy.

GRAVY: Drain all but about 3 tablespoons of oil from the skillet. Leave all the brown crispy stuff in the skillet. Add 3 tablespoons of flour to the oil and stir until combined and creamy. Cook this roux until it is lightly golden, a couple of minutes. Turn heat down, if needed. If the roux looks oily, add a bit more flour. Stir in 2 cups of milk, whisking until it bubbles and there are no lumps. Cook gravy until thick and creamy. Add salt and pepper to taste. If needed add more milk. I ended up using about 2 1/2 cups of milk total, but it depends on how thick you like your gravy. Now ladle gravy over hot mashed potatoes and Chicken Fried Steak. At this point I like to add more black pepper. I like this gravy well peppered, but go by your own tastes for this. Groan and enjoy!

NOTE: Start the mashed potatoes first, so they can cook while you make the steak and gravy.

Also, in these photos, the steak appears a bit darker than it really was.