so, I am trying Chicken Fried Steak for the first time

[Laura PourMeADrink]

Got it all ready to fry - tripled floured w/dashes of cayenne pepper

But, not sure about the white gravy. Some recipes call for chicken broth, some don't. Just don't want it
to come out tasting like white paste.

[OffWithTheirHeads]

1. I'd go with the broth

[Laura PourMeADrink]

6. think I will add a least a small amount. nt

[Kali]

2. the grease from frying the meat will have lots of flaver (and if you use a little bacon grease it

will be even better)

no need for broth. when through frying meat, drain off grease but leave the "brownies" (goodies left from frying) add back enough grease to make the amount of gravy you need: a tablespoon per cup is good. heat to medium and add an equal amount of white flour (equal fat and flour) cook for a minute or so stirring and scraping up all the other good stuff, if too dry add a little more fat. Turn flame down a bit and add milk, (or cream) and stir! bring back to simmer and simmer while stirring for one or two minutes. Add more milk to thin if needed - to taste (I don't like real thick gravy so I even use 2% milk)

I wouldn't make less than two cups.

[Laura PourMeADrink]

5. thanks Kali. wish I had some bacon - bet that adds the depth of flavor you

get when you eat at a very popular country cooking place.

[northoftheborder]

9. This is my old family recipe method also, although...

...we use 2 T flour and milk (each) per cup of milk. ( we like it thick) the flavoring from the pan drippings will make it taste great! Good luck! Same method for white gravy with fried chicken. I don't fry any more, too messy to clean up.

[Manifestor_of_Light]

3. I make weinerschnitzel.

It's like chicken fried steak but higher quality.

You use veal strips. I use 3 pkgs of scallopini from Kroger, but it's rare that they have veal. I live where we can't buy anything b/c we're in a small town with few choices nearby.

Dunk em in egg and buttermilk, dredge em in bread crumbs, fry em in the electric skillet in 2 sticks of butter until brown. Turn over and brown some more. Pour the leftover egg/buttermilk mixture on the strips as they are browning. In Germany, they sometimes put a fried egg on top. That's why I do this.

Fry at 375.

Yummy!!!

[Laura PourMeADrink]

4. Love weinerschnitzel - I will have to try it - since my store has scallopini. So no flour?

dry bread crumbs or fresh? Interesting about pouring the egg/buttermilk over while frying...what does that do? seems it would turn mushy?

[Manifestor_of_Light]

11. dry bread crumbs.

Pour the egg/buttermilk on the meat, the egg will cook somewhat.

[Major Nikon]

7. Here is my gravy recipe for chicken fried steak

It's very simple and you can whip this up in just a few minutes.

1 15 oz can chicken broth
1/4 cup heavy whipping cream
1/4 cup A/P flour
3 Tbs vegetable oil

Put a small saucepan on medium heat, mix together the flour and oil in the pan. When the pan starts to bubble, cook for 2 more minutes, stirring occassionally. While the roux is cooking, heat 1 cup of the chicken broth in the microwave till just boiling. When the roux is ready, pour in the remaining contents in the can of chicken broth to the roux and stir like crazy. Once everything comes together, add the remaining cup of chicken broth from the microwave. Bring the entire mixture to a boil, stirring constantly. Boil for about 1 minute and remove from the heat. Allow to cool for at least 2 minutes, then add the cream. Salt and pepper to taste.

[kdmorris]

8. That sounds delicious!! n/t

[dem in texas]

10. Good Cream Gravy

works for making gravy for pan fried chicken too. Drain off most of the oil and leave a small amount of the pan drippings which should be in a heavy skillet. Add the flour -if you have any of the seasoned flour left over from making the CFS, use it. Stir continually and let cook a few minutes to make sure the flour is cooked so you won't get that pasty taste. Add the milk and season well, I like lots of black pepper in my cream gravy. Keep heat on Medium and continue to stir until gravy is cooked and to the thickness you like. I like a medium thickness.

I had some paper thin sliced steak that I used today. I made an egg and milk wash to dip the meat in and then a bowl of flour. I seasoned the flour with season salt, pepper and a little ground sage. I cut the meat in strips and gave it a little pounding before breading it. I told my husband it was Frizzled steak because the meat was too thin to be real CFS. The thin strips were curly and crispy. I pan fried it in about 1/4 oil, it cooked up fairly fast and the meat was tender, very good. I skipped the gravy today, because we are only have cream gravy about once a month. Being in Texas, I served it up with Ranch Style Beans. Also a big salad with homemade french dressing.

[guardian]

12. That's how I do it.

A lot of people don't cook/brown the flour before adding the milk. To me if you forget this step the color is pasty/yukky and just doesn't taste right.

[Ilsa]

13. Take some of the seasoned flour used for breading,

Place in another bowl, add several Tbsp of milk. Work it with your fingers until you get a dry, grainy, tiny-lumped mixture to use for breading.

Breading: flour, then egg mixture, then grainy seasoned flour mixture --creates a crispy crust.