How to Make Chuck Wagon Chicken Fried Steak with Gravy!
There is nothing better than Chicken Fried Steak smothered in Chuck wagon gravy! We show you how to make it!
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Chicken Fried Steak! (With Chuck Wagon Gravy!)
Start with 4 Cubed Steaks or Top Sirloin tenderized.
Make a wet and dry mix to dip and dredge your steaks in.
The wet mixture is 4 eggs, 1 tsp. of paprika, and 3/4 cup
of buttermilk, whisk well and pour in a shallow dish.
The dry mixture is 2 and 1/2 cups of all purpose flour
3 tbsp. of lemon pepper, 1 heaping tbsp. cornstarch.
1/8 cup of seasoning salt, mix everything together well.
Important!....
Sheila said it is OK with the salt I used in the video
recipe ... but I think it is a bit salty so to be safe...
(Only 1/8 cup of seasoning salt in the flour mixture)
You can always add salt to it later!
Dip the cubed steak in the egg mixture then in the flour,
then back in the egg mixture then back in the flour.
Then lay them on a rack for 15 minutes to soak up both!
Pour 1/2 inch deep lard, canola oil, or peanut oil, in a cast
iron pan and bring to 350 degrees. Cook steaks golden brown
on both sides and place them on a rack or paper towels.
(They both work just fine)
To make the gravy... drain the pan but keep the drippings.
Pour in 1/4 of a cup of bacon grease or you can use the oil
left from frying the steaks. Add an equal amount of the flour
you used earlier.
Cook the flour and grease on medium heat whisking constantly, after 2 minutes add 2 cups of warm whole milk a little at a time.
Simmer for 2 to 3 more minutes.
Once it thickens add 1/4 tsp salt and 1/2 tsp. black pepper.
Put your steaks in a baking dish and put them in the oven at
400 degrees for 5 minutes... plate it up and cover with gravy!
Sprinkle just a bit of black pepper on top!
Enjoy!
P.S. Sometimes they use real cheap cuts to make Cubed Steak
and it can be a bit chewy in spots... so if you want the best have them tenderize Top Sirloin for you or do it your self!
Hash Browns and Country Fried Steak - The Best Dinner yet !
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Hash Browns and Country Fried Steak - The Best Dinner yet !
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#CountryFriedSteak
How to Make This Delicious Country Fried Steak
How to Make This Delicious Country Fried Steak - This Southern classic is a deliciously crispy and tender steak coated in a seasoned flour and fried to golden perfection. We'll walk you through every step of the recipe, from choosing the perfect cut of meat to creating a flavorful and crispy coating. And of course, no Country Fried Steak is complete without a generous serving of creamy gravy on top! So join us in the kitchen and get ready to whip up a hearty and satisfying meal that'll leave you craving for more!
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Ingredients:
4 Cube Steaks, each about 1/3 pound
Oil for frying
Buttermilk Marinade:
2 cups Buttermilk
2 large Eggs
3 tsp. Salt
Breading:
1 cups Flour
1/3 cup Corn Starch
½ tsp. Paprika
¼ tsp. Cayenne Pepper
1 tsp. Black Pepper
Gravy
3 tbsp. Butter
3 tbsp. Flour
3 tbsp. Pan Drippings
3 cloves Garlic, minced
½ cup Chicken Broth
1 tsp. Black Pepper
¼ tsp. Cayenne Pepper
1 ½ cup Milk
¾ cup Half and Half
All Purpose Seasoning:
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Homemade Country Fried Steak Recipe
Country fried steak should be crispy on the outside and juicy on the inside. Classic white gravy is the perfect topping. Chef Michael shows you how to make the perfect country fried steaks, beginning with a buttermilk bath and ending with fork-tender steak with lots of crispy bits.
Get the full recipe for Country Fried Steak with White Gravy:
INGREDIENTS:
• 4 (6-ounce) Certified Angus Beef ® cube steaks
• 1 1/2 cups buttermilk
• 2 eggs
• 3 teaspoons kosher salt, divided
• 1 1/2 teaspoons black pepper, divided
• 2 cups flour
• 1 teaspoon onion powder
• 2 cups peanut or canola oil for frying
• 2 tablespoons reserved cooking oil
• 1 1/2 cups whole milk
Learn more about the Cubed Steak here:
Common names: swiss steak, chicken fried steak, country fried steak, milanesa, minute steak, salisbury steak
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Kardea Brown's Country-Fried Steak with Gravy | Delicious Miss Brown | Food Network
Kardea covers her hearty country-fried steak with a creamy gravy flavored with bacon drippings, garlic and Dijon!
#KardeaBrown #FoodNetwork #DeliciousMissBrown #FriedSteak
Watch #DeliciousMissBrown, Sundays at 12|11c on Food Network, or #StreamOnMax!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Kardea's Country-Fried Steak with Gravy
RECIPE COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 50 min
Active: 45 min
Yield: 6 to 8 servings
Ingredients
White Gravy:
2 tablespoons bacon drippings
2 tablespoons unsalted butter
2 cloves garlic, minced
1/4 cup all-purpose flour
3 cups half-and-half
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
Country-Fried Steak:
2 pounds cube steak, or boneless chuck steaks pounded to 1/4-inch thick
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups all-purpose flour
2 tablespoons Miss Brown’s House Seasoning, recipe follows
1 cup whole milk
2 large eggs
Vegetable oil, for frying
Chopped fresh curly parsley, for garnish
Miss Brown’s House Seasoning:
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons sweet paprika
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
Directions
Special equipment: a deep-fry thermometer
For the gravy: Melt the bacon drippings and butter together in a saucepan over medium heat. Add the garlic and cook until softened, about 30 seconds. Whisk in the flour and cook until foamy. Whisk in the half-and-half and cook, stirring frequently, until the mixture thickens, about 4 minutes. Whisk in the mustard and season with salt and pepper. Set aside and keep warm.
For the country-fried steak: Sprinkle the steaks with the salt and pepper. Combine the flour and House Seasoning in a shallow dish. Whisk together the milk and eggs in a separate shallow dish. Dredge the steaks in the flour mixture and shake off the excess. Dip in the milk mixture and then in the flour mixture again, pressing to coat well. Place the coated steaks on a rimmed baking sheet.
Pour enough oil into a large cast-iron skillet to reach 1 inch up the sides. Heat to medium-high heat (about 350 degrees F).
Fry the steaks, in batches, until golden brown and crispy, 3 to 4 minutes. Drain on paper towels.
To serve, spoon the gravy on each serving of steak. Sprinkle with the parsley before serving.
Miss Brown’s House Seasoning:
Yield: about 3 tablespoons
Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
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Kardea Brown's Country-Fried Steak with Gravy | Delicious Miss Brown | Food Network
Tyler Florence's Chicken Fried Steak and Gravy | Tyler's Ultimate | Food Network
Tyler makes one-of-a-kind Texas-style chicken-fried steak with classic white gravy!
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Fried chicken, burgers, spaghetti and meatballs – if you're going to have only one recipe for these crowd-pleasing classics, it might as well be the ultimate – Tyler's Ultimate.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chicken Fried Steak and Gravy
RECIPE COURTESY OF TYLER FLORENCE
Level: Easy
Total: 1 hr
Prep: 15 min
Inactive: 25 min
Cook: 20 min
Yield: 4 to 6 servings
Ingredients
2 pounds beef bottom round, trimmed of excess fat
2 to 2 1/2 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
Kosher salt and freshly ground black pepper
3 whole eggs, beaten
2 cups buttermilk or whole milk
Hot sauce, to taste
Vegetable oil
3 heaping tablespoons all-purpose flour
1 cup buttermilk
1 cup whole milk
Directions
In a medium flat dish add the flour, garlic powder, onion powder, kosher 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, to taste. Cut beef into 4 (1/2-inch) 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 flour, then in the seasoned buttermilk and back into the 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.
Add about 2 inches vegetable oil to a large cast iron pan and heat over medium-high heat to 365 degrees F. 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.
Carefully remove some the fat from the cast iron pan, reserving 1/4 cup. With the pan over medium heat, sprinkle in 3 tablespoons of 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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Tyler Florence's Chicken Fried Steak and Gravy | Tyler's Ultimate | Food Network