Chicken-Fried Steak with Gravy Recipe
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This classic American beef recipe is named for the herb-seasoned coating traditionally used on chicken pieces before frying. It is just as good on beef steak.
Ingredients
- 1 pound beef top round steak, cut 1/2 inch thick
- 3/4 cup fine dry bread crumbs
- 1-1/2 teaspoons snipped fresh basil or oregano or 1/2 teaspoon dried basil or oregano, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 beaten egg
- 1 tablespoon milk
- 2 tablespoons cooking oil
- 1 small onion, sliced and separated into rings
- 2 tablespoons all-purpose flour
- 1-1/3 cups milk
- Cut steak into 4 serving-size pieces. Trim fat. Place meat pieces between 2 pieces of plastic wrap. Pound meat with a meat mallet to 1/4-inch thickness.
- In a dish or on a piece of waxed paper combine bread crumbs, basil or oregano, salt, and pepper. In another shallow dish stir together egg and the 1 tablespoon milk. Dip meat pieces in egg mixture, then coat with bread crumb mixture.
- In a 12-inch skillet brown meat pieces in hot oil over medium heat about 3 minutes on each side. Reduce heat to low. Cover and cook for 45 to 60 minutes more or until tender. Transfer meat pieces to a platter. Cover to keep warm.
- For gravy, cook onion in pan drippings until tender but not brown. (Add more oil, if necessary.) Stir in flour. Add the 1-1/3 cups milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with salt and pepper. Serve gravy with meat. Makes 4 servings.
- Calories 363, Total Fat 16 g, Saturated Fat 4 g, Cholesterol 118 mg, Sodium 539 mg, Carbohydrate 22 g, Protein 32 g.
- Percent Daily Values are based on a 2,000 calorie diet
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