Chicken Fried Steak with Cream Gravy


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Here you have it, folks. This is the ultimate chicken fried steak. It is not health-conscious eating by any stretch of the imagination.

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  • 2 lbs. round steaks, about 1/2 inch thick, cut into 4 portions and tenderized by the butcher (or use cube steaks evenly shaped)
  • 1 C. pancake batter
  • 1 C. flour
  • 2 tsp. sweet Hungarian paprika
  • 3/4 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 1/4 tsp. dried oregano
  • 1/4 tsp. cumin
  • several pinches of ground hot red pepper
  • 1/2 C. lard, bacon grease, or vegetable oil
  • 2 Tbs. flour
  • 1 1/2 C. milk
  • 1/4 tsp. salt
  • 1/4 tsp. hot red pepper sauce

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Cut the steaks to 1/4 inch thickness. Place the pancake batter in a bowl. Place the flour on a plate. combine paprika, salt, pepper, oregano, cumin, and cayenne. Season both sides of the steaks with the dry rub. Dip steak in the batter, then coat with flour, shaking off excess. Preheat oven to 200 degrees. In a large skillet, heat lard over medium high heat. Add the steak (do not crowd, better to do in 2 batches, if needed) and cook, turning occasionally, until golden brown on both sides, about 10 minutes. Transfer to baking sheet and keep warm in the oven while repeating with the remaining steak. Pour off all but 2 Tbs. of the fat in the skillet; reduce the heat to low and whisk in the 2 Tbs. flour. Let bubble without browning for 2 minutes. Whisk in milk, bring to simmer, and cook until thickened, about 2 minutes. Stir in the salt and red pepper sauce.

Reviews (1)

  • I clicked on Creamy Crockpot Swiss
    Steak, and the recipe is really for Chicken Fried Steak with Cream Gravy, which is duplicated!

    Flag as inappropriate mamacloud  |  March 12, 2008

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