Chicken Fried Steak with Gravy

Chicken Fried Steak with Gravy

Ingredients:

• 1 1/2 cups whole milk
• 2 large eggs
• 2 cups all-purpose flour
• 2 tsp. seasoned salt
• To taste ground black pepper
• 3/4 tsp. paprika
• 1/4 tsp.cayenne pepper
• 3 lbs. cube steak (tenderized round steak that’s been extra tenderized)
• To taste kosher salt
• 1/2 cup canola or vegetable oil
• 2 Tbsp. butter

Gravy Ingredients:

• 1/3 cup all-purpose flour
• 3 to 4 cups whole milk
• 1/2 Tbsp. thyme
• 1/2 tsp. seasoned salt
• To taste freshly ground black pepper

Directions:

1. For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one, the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another and the meat in a third. Then, have one clean plate at the end for the breaded meat.
2. Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper and then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat. Place the breaded meat on the clean plate and then repeat with the remaining pieces of beef.
3. Heat the oil in a large skillet over medium heat. Add butter. Drop in a few sprinkles of flour to make sure it’s sufficiently hot. When the butter sizzles immediately, you know it’s ready.
4. Cook the meat, three pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all of the meat is cooked.
5. After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.
6. For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
7. Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.
8. Serve with mashed potatoes.