Chicken fried steak and gravy

  • 900g beef bottom round, trimmed of excess fat
  • 280 to 350g plain flour
  • 2 tbsp. garlic powder
  • 2 tbsp. onion powder
  • Salt and freshly ground black pepper
  • 3 whole eggs, beaten
  • 500ml buttermilk or whole milk
  • Hot sauce, to taste
  • Vegetable oil
  • 3 heaping tbsp. plain flour
  • 250ml buttermilk
  • 250ml whole milk
  • Salt and freshly ground black pepper
  • Hot sauce, to taste
1) In a medium flat dish add the plain flour, garlic powder, onion powder, salt and pepper to taste, and combine well. In another flat dish stir together the eggs, buttermilk and hot sauce to taste, and season well with salt and pepper.

2) Cut beef into 4 (1cm) thick slices then pound out using the teeth side of a meat mallet. This tenderizes the meat. Dredge each piece of meat in the seasoned plain flour, then in the seasoned buttermilk and back into the plain flour, allowing excess to drip off. Set out on a rack fitted over a baking sheet and allow to rest in the refrigerator for 20 to 25 minutes before cooking.

3) Add about 5cm vegetable oil to a large cast iron pan and heat over medium-high heat to 185 degrees C. Once heated and working in batches, fry steaks 2 to 3 at a time until golden brown, about 3 to 4 minutes per side. Remove steaks and drain on a paper towels.

4) Carefully remove some the fat from the cast iron pan, reserving 60ml. With the pan over medium heat, sprinkle in 3 tbsp of plain flour and whisk to make a roux, scraping up any brown bits on the bottom of the pan. Once the flour has been fully incorporated slowly add the buttermilk and milk and continue to whisk until the gravy is nice and thick. Season well with salt and plenty ground black pepper, then whisk in hot sauce, to taste. Place the steaks on a serving platter, top with gravy and serve.

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