We will provide ideas You are are looking for a texas-style chicken fried steak with cream gravy recipe that is delicious and also how to prepare it which results have aroma and taste that can give us taste and appetite

So that the taste quality of texas-style chicken fried steak with cream gravy, which must be considered first preparing the type of ingredients, then selection of fresh ingredients|good up to how to make and serving it. No need be confused if want to prepare texas-style chicken fried steak with cream gravy delicious as long as you know the technique then this dish is able be a dish that is very special.

Ingredients and seasonings required in prepare

1. Take 4 tenderized beef cutlets (known in supermarkets as cube steak) or 1 round steak with fat removed, that you've tenderized yourself.
2. Prepare 1 egg
3. Prepare 1/4 milk
4. Prepare 1 cooking oil or melted crisco
5. Use 1/4 tsp ground black pepper
6. Prepare 1/2 tsp salt
7. Prepare 1/4 tsp paprika
8. Prepare 1/4 tsp white pepper
9. Take 1 all purpose flour

Stir with a wooden spoon, quickly, to brown the flour. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired thickness. This authentic Texas chicken fried steak recipe shares my family secrets to crispy, well-developed batter and rich and creamy gravy!

How to cook TEXAS-STYLE CHICKEN FRIED STEAK WITH CREAM GRAVY:

1. beat together the egg and milk and set aside.mixed together the salt, black pepper, paprika and white pepper and sprinkle on both sides of beef cutlets.
2. dredge the cutlets in the flour, shaking off the excess. Then dip each cutlet in the egg/milk mixture, then back in the flour. set cutlets aside on a piece of waxed paper.
3. heat cooking oil in a large cast iron skillet over medium heat for a few minutes. oil should be about a half inch deep in the pan. check the temperature with a drop of water if it pops and spitts back at you it's ready.
4. with a long handled fork carefully place each cutlet into the hot oil. fry cutlets on both sides, turning once until golden brown. reduce heat to low, cover and cook 4 or 5 minutes until cutlets are done through. drain cutlets on paper towels
5. CREAM GRAVY: after the cutlets are removed from the pan, pour off all but about to tablespoons of oil, keeping as many as possible at the brown bits in the pan. heat the oil over medium heat until hot.
6. sprinkle 3 tablespoons of flour (use the leftover flour from the chicken fried steak recipe) in the hot oil. stir with a wooden spoon, quickly, to brown the flour.
7. gradually stir in 3/4 cup milk and 3/4 cup water, mixed together, stirring constantly with the wooden spoon and mashing out any lumps. lower heat, and the gravy will begin to thicken. continue cooking and stirring a few minutes until gravy reaches desired thickness. check seasonings and add more salt and pepper according to your taste.
8. Done and ready to serve!

Adjust the heat as necessary to maintain the temperature, being careful not to let the fat get any hotter. If the oil isn't burnt, pour out all but ½ cup from the cast-iron skillet to use for the gravy. (Otherwise, use fresh neutral-tasting oil or butter.) Place over medium heat until hot. Fry chicken breasts on both sides, turning once, until golden brown. Keep as many as possible of the browned bits in the pan. Slowly whisk in the chicken broth and milk.

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