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Chicken Fried Steak with Homemade Milk Gravy



Chicken Fried Steak with Homemade Milk Gravy is a great alternative to Canadian Prairie Home Fried Minute Steak. Easy, delicious, but not so nutritious!
Course Main
Cuisine Southern United States
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Author Valerie Lugonja

Ingredients

  • 1 1/2 cups flour
  • 1 tablespoon Vegeta
  • freshly ground pepper
  • 1 teaspoon salt
  • 2 teaspoons very good quality paprika (I used the real Hungarian paprika)
  • 2 eggs
  • 1/4 cup whole milk
  • 4 minute steak or cube steak beef fillets
  • 1/2 cup , or more, vegetable oil, depending upon the size of your pan

Ingredients for the Milk Gravy

  • 1/4 cup flour
  • 1 teaspoon good paprika
  • 1 teaspoon Vegata
  • Freshly ground pepper
  • salt to taste (start with 1/4 teaspoon)
  • 3-4 cups milk

Instructions

Preparation Process

  1. Place the first 5 ingredients in a dry ingredient dredging pan; combine well
  2. Place the eggs and milk in a wet ingredient dipping pan: combine well
  3. Place oil in pan on stove top on low; open meat

Dredging Process

  1. Using a fork, completely dredge one fillet at a time, start with the flour; dredge both sides well
  2. Dip fillet into the liquid; completely cover both sides with the eggy milk
  3. Place fillet back into the flour; again, dredge both sides well (some people stop here, but not I)
  4. Dip fillet back into the liquid for the second time; again, completely cover both sides
  5. And back into the flour for the finish to completely cover before frying
  6. Place on a plate to rest; continue with remaining fillets
  7. Rest all for 15 minutes before frying

Frying the Chicken Fried Steak

  1. During the last 3 minutes of the fillet resting period, turn the heat of the oil to medium high
  2. Fry the fillets a couple at a time 5-6 minutes a side, depending upon the size of your pan (do not crowd it) until golden brown
  3. Strain on a paper towel

Making the Chicken Fried Steak Milk Gravy

  1. Strain the fat into a stainless bowl; return the crumbled fried bits with 1/4 cup of the stained fat to the pan
  2. Add flour and seasonings; return pan to medium heat and cook fat and flour together to make a roux
  3. Add 1/2 cup milk; mix together until completely combined
  4. Whisk and add remaining milk slowly, cooking and bubbling, to desired consistency
  5. Season to taste; serve over Chicken Fried Steak and mashed potatoes