Tag Archives: cream gravy

Steak Fingers with Cream Gravy Dipping Sauce

25 Feb
Steak Fingers with Cream Gravy Dipping Sauce

Steak Fingers with Cream Gravy Dipping Sauce

Who am I kidding? This is just my standard chicken-fried steak recipe, except I cut the tenderized round steak into “fingers” and turned them into dipping food! I was trying to think of something different to make with one of the many packages of tenderized top round in our freezer from the cow quarter we bought last year. It also needed to be something my daughter would eat. My daughter is a huge fan of my Garlicky Parmesan Chicken Tenders, so figured she’d go along with this idea of steak prepared in somewhat the same manner. (Although I bake the chicken tenders, not fry them.)

As expected, these were a hit! She liked them so much she brought leftovers to school the next day for lunch. And yes, my husband liked them too but he also likes my chicken-fried steak when I make it. Instead of serving with the usual mashed potatoes and green beans, I made french fries and a salad to go with this. (Plus then I could dip my fries in the gravy sauce too!)

Here is what I did:

Steak Fingers with Cream Gravy Dipping Sauce

1.5 to 2 pounds tenderized top round steak (or cube steak)
Ground pepper, and salt or Mrs. Dash, to taste
2 eggs
1/2 cup of milk
1 cup flour
1 cup cornmeal
More black pepper and Mrs. Dash, to taste
1/2 teaspoon cayenne pepper (or less if you don’t want too spicy)
1/2 teaspoon paprika
1 tablespoon butter
Vegetable oil, for skillet
2 tablespoons reserved cornmeal, flour mixture, or just plain flour
2 cups milk
More ground black pepper, for gravy

Cut the steak into strips across the grain about 1-inch wide and season them with pepper and salt, or Mrs. Dash, to taste. In a shallow bowl, beat the eggs and milk together. In yet another shallow bowl or on a large plate, mixed together the flour, cornmeal, and spices with a fork until well blended.

Breaded Steak Fingers Ready to Cook

Breaded Steak Fingers Ready to Cook

Dredge the steak fingers, one at a time, first through the cornmeal/flour mixture, then in the egg, then back into the mixture until well coated. Set in a single layer on a cooking sheet. Your fingers will get clumpy after a while, so you will have to rinse your hands a few times. Dredge until all pieces are coated.

Frying the First Side of Steak

Frying the First Side of Steak

Add the butter and vegetable oil to a large cast iron or heavy bottomed skillet and heat over medium, to medium-high heat. When the oil is hot, add the steak fingers with tongs one at a time, leaving space between them. Do not overcrowd the pan. You will have to do this in batches. Cook on each side for a few minutes until golden brown and no more red juice is seeping from the steak. Remove to paper-towel lined plate and continue cooking the rest of the steak.

Frying the Second Side of Steak

Frying the Second Side of Steak

Once all the steak fingers are cooked, pour out all but a couple of tablespoons of oil from the pan. Whisk in about 2 tablespoons of the reserved cornmeal/flower mixture, or add in new flour if you ran out or forgot to save some. Continue whisking until a golden brown, then pour in the milk all at once. Continue whisking and stirring until the the cream gravy is the consistency you want. If it gets too thick, you can add more milk or water.

Whisking the Cream Gravy Dipping Sauce

Whisking the Cream Gravy Dipping Sauce

Remove from heat, pour into dipping bowls, and serve with the steak fingers. Finger-licking good!

Steak Fingers with Cream Gravy Dipping Sauce2

Steak Fingers with Cream Gravy Dipping Sauce

Download and Print this Recipe

Download and Print this Yummy Recipe!

Texas Chicken-Fried Steak with all the Fixin’s

17 Feb
Chicken Fried Steak with all the Fixin's

Chicken Fried Steak with all the Fixin’s

We are hosting a foreign exchange student (Caroline) from France for three weeks, so my blogging has been (and will be) a bit spotty as we try to entertain her and introduce her to the “American” style of living. And part of that experience includes food, of course! So far I’ve made crock-pot beef stew (which I have yet to ever blog about), my Garlicky Parmesan Chicken Tenders, and my hubby made her Huevos Motuleños. She’s also experienced the All-American hot dog and fries (Nathan’s All-Beef Jumbo, of course).

But the grand-daddy of an All-American meal (in my book) is good old-fashioned Texas Chicken-Fried Steak with all the fixin’s. (Meaning, mashed potatoes, peppery cream gravy, and green beans.) I posted my recipe for this over two years ago, then reblogged it later but never took a new photo, so figured it was a good time to dust it off, upgrade the photos and add a little more detail to the ingredients and steps. And the bonus to this is I instructed Caroline on how to make all this and she did it all herself (with some guided supervision). She did great! And we all cleaned up our plates and she absolutely loved this meal. I think you would too! I’ve included quite a few photos with this one, as it was fun being able to photograph someone else doing the work. 🙂

Chicken-Fried Steak with all the Fixin’s

4 to 6 russet potatoes, 3 tablespoons butter, and milk as needed
4 to 6 cubed steaks, or round steaks, tenderized
3/4 cup flour
Generous amounts of ground black pepper
1/8 teaspoon cayenne pepper
1/4 teaspoon paprika
Salt, to taste
2 eggs with splash of milk
1 1/2 cups milk
Reserved flour (about 2 tablespoons)
Vegetable oil for skillet
Fresh green beans

First peel those potatoes and get them boiling in a pot of water and cook for about 20 minutes. Go off and do something else during this time.

Peeling the Potatoes

Peeling the Potatoes

When you get back from whatever you just did, keep the potatoes boiling. Mix together the flour and the seasonings to taste on a plate. I had Caroline add a lot of black pepper. Beat the eggs with the milk in a bowl.

Preparing Egg and Milk Wash

Preparing Egg and Milk Wash

Whisking the Eggs and Milk

Whisking the Eggs and Milk

Dredge the steaks in the flour mixture until coated, then dip in the egg mixture to coat. Dredge the steaks once again in the flour until coated well  (your fingers will get nice and clumpy at this part) and set aside on another plate or rack. Reserve the extra flour mixture for the gravy.

Dredging the Cubed Steaks

Dredging the Cubed Steaks

Check your potatoes at this point, and if done, go ahead and drain them, return to pot and whip them up with the butter and enough milk to make them creamy. Cover and put over lowest heat setting possible.

Double-Dredged Cubed Steaks

Double-Dredged Cubed Steaks

Whipping the Potatoes

Whipping the Potatoes

Next, heat about an eighth- to quarter-inch of oil in a heavy skillet over medium-high heat, preferably cast iron, until hot, but not smoking. I used two cast iron skillets so we could cook six steaks all at once, but you could also do this in batches in one skillet. Very carefully set each steak in the hot oil with a spatula.

Let the steaks sizzle in the oil for about four or five minutes, until you see red juice bubbling out of the top. Carefully slide the spatula under each steak and gently flip them over. Fry for about another five minutes until crispy brown, turning down heat if needed to prevent burning. Remove the steaks from the skillet and drain on paper towels. Turn heat off of skillet. This is a good time to start cooking your green beans, too, however you prefer to make them.

Frying the Cubed Steaks

Frying the Cubed Steaks

For the cream gravy, pour all but about two tablespoons of oil out of the skillet (or one of them if using two) and make sure the crispy bits stay in the pan. Add the reserved seasoned flour into a jar, then add the milk. Cover, and shake, shake, shake that baby until all the flour is completely incorporated.

Adding Milk to Flour for Gravy

Adding Milk to Flour for Gravy

Turn the heat back on to medium high under the skillet with the oil, then slowly add the milk, whisking constantly, until the gravy starts to thicken. Add lots and lots of more pepper at this point, and salt to taste. Continue whisking until the gravy is the consistency you want, adding more milk or water if it gets too thick.

Whisking the Cream Gravy

Whisking the Cream Gravy

Put the chicken fried steaks on each plate, pour a generous amount of cream gravy over them, and serve with mashed potatoes and more cream gravy, and fresh steamed green beans with butter (or vegetable of choice). Crazy Texas Good!

Chicken Fried Steak with all the Fixin's

Chicken Fried Steak with all the Fixin’s

Download and Print this Recipe

Download and Print this Yummy Recipe!

Texas Chicken Fried Steak

9 Sep

YUM! Here is what we had for dinner tonight. I posted this over a year and a half ago, and I think I’ve only made it once or twice since then. Indulgent, but oh so satisfying! Here is the recipe in case you weren’t a follower that long ago:

Chicken Fried Steak with Cream Gravy, Yumm!

Amazingly, my daughter announced last night she would be glad to help make dinner tonight. My plan was to teach her how to make some good old-fashioned chicken fried steak with cream gravy, mashed potatoes, and green beans. I even bought some cubed steaks a couple of days ago because I was craving some good Texas food.  (I haven’t tenderized a round steak in years for this. It doesn’t help that the head of my cheap wooden tenderizer flies off every time I use it. My mom has this fantastic solid metal one, which I’m sure she got from her mother.)

The recipe came from my mind, because any true Texan just “knows” how to make it. Since my daughter was born and raised in Oregon, I guess this osmosis effect never transferred this particular ability to her. Unfortunately, when I told her it was time to make dinner, her idea of “helping” to make dinner was to peel the potatoes and put them in the pot to boil. I practically had to force her to watch me bread the steaks, and off she went on her iPod Touch to chat with her friends. No matter, she’ll come around eventually.  This recipe is for two, but it is easily multiplied. This is an “eyeball” recipe, as amounts really depend on how many steaks you are cooking and how much gravy you want to go with them.

Chicken Fried Steak with Cream Gravy

2 cubed steaks, or round steaks tenderized
Flour
Black pepper
Cayenne pepper
Paprika
Salt to taste
1 egg
Milk
Oil for skillet

On a plate or in a bowl, mix together about a half cup of flour and the seasonings to taste. I liberally add a lot of black pepper. Since my no-salt hubby is gone, I added a little bit of salt tonight! Beat the egg with some milk in a bowl. Dredge the steaks in the flour mixture until coated, then dip in the egg mixture to coat. Dredge the steaks once again in the flour until coated well  (your fingers will get nice and clumpy at this part) and set aside on another plate. Reserve the extra flour mixture for the gravy. Heat about a quarter- to half-inch of oil in a heavy skillet, preferably cast iron, until hot, but not smoking. Very carefully set each steak in the hot oil with a spatula.  It will splatter, so watch out!

Let the steaks sizzle in the oil for about four or five minutes, until you see red juice bubbling out of the top. Carefully slide the spatula under each steak and gently flip them over. Fry for about another five minutes until crispy brown. Remove the steaks from the skillet and drain on paper towels.

Sizzling Steaks

For the cream gravy, pour all but about two tablespoons of oil out of the skillet and make sure the crispy bits stay in the pan. Add about two tablespoons of the reserved flour mixture to the skillet and stir and mash it down to remove lumps until just starting to brown. Slowly add about a cup of milk, stirring constantly, until the gravy starts to thicken. Add lots and lots of more pepper at this point, and salt to taste. Continue stirring until the gravy is the consistency you want, adding more milk or water if it gets too thick.

Put the chicken fried steaks on each plate, pour a generous amount of cream gravy over them, and serve with mashed potatoes and more cream gravy, and a vegetable of choice. I’ve always enjoyed green beans with this meal. Now that’s a taste of Texas, isn’t it?

Crispy Fried Chicken Livers with Cream Gravy

3 Feb
Frying the Chicken Livers

Frying the Chicken Livers

Oh my word, my tastebuds and thoughts are oozing Texas right now! I took the opportunity while my hubby and daughter were gone to make a decadent mound of crispy fried chicken livers with homemade cream gravy that just made my heart sing. (It’s probably also about go into cardiac arrest, but I’ll worry about that later.) I almost always ordered these at Threadgills when I lived in Austin, and I’ve been craving them for quite some time now. The only problem is my family can’t stand chicken livers and I’m forbade to stinky up the house with this little indulgence of mine when they are around.  Now I know, just like cilantro, you are either in the liver-lover or liver-hater camp. I’m sure I already lost those in the latter camp when they read the title, but they are forgiven. (Hey I wonder if there is a correlation between cilantro haters and liver haters? Something to ponder…)

Frying up a batch of chicken livers and cream gravy is another one of those things that just comes to you naturally when you’re from the South Texas. I didn’t have to look up a recipe, I eyeballed the amounts, and just cooked them as surely as putting on a pair of shoes. I wanted to say boots, but my poor feet can’t fit into them anymore. Anyways, I pretty much danced around the kitchen when I made these, literally. I forgot how much they pop and splatter! I started out by using my splatter screen, but even that was not enough to prevent a major grease event on my countertop and pinging me in the face and arms a few times. I quickly put on a solid pan lid after fearing for my camera as I was trying to set it up on my tripod for a shot. I took the chance and quickly snapped off two shots of them frying, and luckily the camera survived and the photos came out OK. Actually they ended up being the best shots! One of my other shots includes a very suspect chicken liver, reduced in size so as not to gross you out too much. All the other chicken livers were a nice vibrant reddish color, and this one just looked pale and anemic. That chicken must not have eaten his vitamins. I didn’t even bother giving it to my dog, it kind of scared me. It went down the disposal.

Anemic Chicken Liver

Anemic Chicken Liver in Front

I had every intention to make some smashed taters with these and wilt up some baby spinach as sides, but seeing as I was in an indulgent mood, I skipped them altogether and gorged myself silly on these instead. I promised myself to eat nothing but greens for lunch the next day and double up my morning shower exercises. I felt better already just thinking that!

Fried Chicken Livers with Cream Gravy

1 pound chicken livers
1/2 cup or so of flour
1/8 cup (or so) of cornmeal
Lots of ground black pepper, to taste
Pinch of cayenne pepper
Mrs. Dash or salt, to taste
1 egg
Splash of milk
Vegetable oil, for frying, about a 1/4-inch deep in skillet
1 cup milk

First, rinse off the chicken livers then drain and pat dry as much as possible. The drier they are the less they will pop and spit at you, but that won’t prevent them from splattering once they start frying, let me tell you! Next add the flour, cornmeal and seasonings to a plate and mix’em up. The cornmeal was an afterthought. I like to use it with my chicken-fried steak and said, what the heck, and grabbed the box and tumped some into the mix. My husband thinks “tump” is a funny word. He’s not from Texas, obviously.

In a bowl, whisk the egg and a glurg of milk. By glurg, I mean just pour a quick bit in and it goes “glurg” if your milk container is full. If not, it will just be a splash. At this point, you can start heating up the oil to medium-high heat in a cast iron skillet or another sturdy one. Put the chicken livers in the egg/milk wash, then one by one dredge them through the flour/cornmeal mixture and set them on another plate. Once you’ve got them all coated, your oil should be good and hot and ready. Using tongs, slowly add them to the hot oil. (Don’t throw that extra flour out on the plate yet! You’ll need it for the gravy.) Have a lid ready to cover them up as soon as they are all in. Trust me! At your own risk, peek in at them around three to four minutes later. These puppies don’t take that long to cook up! Now comes the scary part. Uncover, shield your eyes, and quickly flip them over using your tongs and cover right up again. Don’t be surprised if the lid actually pops up a bit. For a spell it sounded like firecrackers in my house! Another three to four minutes later, turn off the heat and slide the pan off the burner. Uncover, and remove to a plate covered with paper towels to drain.

Fried Chicken Livers with Cream Gravy

Fried Chicken Livers with Cream Gravy

While the chicken livers are draining, whisk up the cup of milk with about a tablespoon of the flour/cornmeal mixture left on the plate I told you to keep. Forgot to save it or didn’t have enough? No worries, just add a tablespoon of fresh flour. Pour off all about a tablespoon of the oil in the skillet and keep all those crispy bits in the bottom of the pan. Put the skillet back on the burner and turn to medium heat. Slowly whisk in the milk mixture, stirring constantly, until all the oil is combined and it’s thickened and bubbly— it takes just a few minutes for this. Season with lots of additional pepper and a little salt, if you want. Since hubby was gone I also added some salt seeing as I was in a risky mood anyways. Serve the chicken livers with the gravy, and dip them liberally into the gravy and eat with your fingers and be in heaven.

Texas Chicken Fried Steak, as Promised

26 Jan

Chicken Fried Steak with Cream Gravy, Yumm!

Amazingly, my daughter announced last night she would be glad to help make dinner tonight. My plan was to teach her how to make some good old-fashioned chicken fried steak with cream gravy, mashed potatoes, and green beans. I even bought some cubed steaks a couple of days ago because I was craving some good Texas food.  (I haven’t tenderized a round steak in years for this. It doesn’t help that the head of my cheap wooden tenderizer flies off every time I use it. My mom has this fantastic solid metal one, which I’m sure she got from her mother.)

The recipe came from my mind, because any true Texan just “knows” how to make it. Since my daughter was born and raised in Oregon, I guess this osmosis effect never transferred this particular ability to her. Unfortunately, when I told her it was time to make dinner, her idea of “helping” to make dinner was to peel the potatoes and put them in the pot to boil. I practically had to force her to watch me bread the steaks, and off she went on her iPod Touch to chat with her friends. No matter, she’ll come around eventually.  This recipe is for two, but it is easily multiplied. This is an “eyeball” recipe, as amounts really depend on how many steaks you are cooking and how much gravy you want to go with them.

Chicken Fried Steak with Cream Gravy

2 cubed steaks, or round steaks tenderized
Flour
Black pepper
Cayenne pepper
Paprika
Salt to taste
1 egg
Milk
Oil for skillet

On a plate or in a bowl, mix together about a half cup of flour and the seasonings to taste. I liberally add a lot of black pepper. Since my no-salt hubby is gone, I added a little bit of salt tonight! Beat the egg with some milk in a bowl. Dredge the steaks in the flour mixture until coated, then dip in the egg mixture to coat. Dredge the steaks once again in the flour until coated well  (your fingers will get nice and clumpy at this part) and set aside on another plate. Reserve the extra flour mixture for the gravy. Heat about a quarter- to half-inch of oil in a heavy skillet, preferably cast iron, until hot, but not smoking. Very carefully set each steak in the hot oil with a spatula.  It will splatter, so watch out!

Let the steaks sizzle in the oil for about four or five minutes, until you see red juice bubbling out of the top. Carefully slide the spatula under each steak and gently flip them over. Fry for about another five minutes until crispy brown. Remove the steaks from the skillet and drain on paper towels.

Sizzling Steaks

For the cream gravy, pour all but about two tablespoons of oil out of the skillet and make sure the crispy bits stay in the pan. Add about two tablespoons of the reserved flour mixture to the skillet and stir and mash it down to remove lumps until just starting to brown. Slowly add about a cup of milk, stirring constantly, until the gravy starts to thicken. Add lots and lots of more pepper at this point, and salt to taste. Continue stirring until the gravy is the consistency you want, adding more milk or water if it gets too thick.

Put the chicken fried steaks on each plate, pour a generous amount of cream gravy over them, and serve with mashed potatoes and more cream gravy, and a vegetable of choice. I’ve always enjoyed green beans with this meal. Now that’s a taste of Texas, isn’t it?

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