Search Results: biscuits and gravy

Ham and Sausage Biscuits and Gravy

Ham and Sausage Biscuits and Gravy

I really love a stick to your ribs kind of meal, and as I don’t often make anything too heavy (and delicious) for breakfast, the other day I was going to take a stand and make something awesome for breakfast. A couple of days prior […]

Homemade Biscuits

Homemade Biscuits

I recently told my wife “This is the year of the biscuit”. I don’t know what got over me when I said that, but I meant what I said. I’ve been thinking of biscuits for some time now that I had to make some more […]

Chicken Fried Steak and Gravy

Chicken Fried Steak and Gravy

I never knew much about chicken fried steak while growing up, at least not that I recall. I grew up in Indiana, and as some may define that as the south, there is a bit of a difference when it comes to southern cooking. Sure there was plenty of great corn and tomatoes to be had, but there was not much of chicken fried steak. Not that it was a bad thing. My parents actually knew how to fry a couple of good things. One of which I have to keep my mouth locked on, however I am not sure why, as people are already making this ‘secret’ recipe, and the other being some great fried chicken in a cast iron skillet.

Chicken Fried Steak Recipe

I was first introduced to chicken fried steak at a greasy spoon in Dallas, Texas. It was late, as usual, and when I mean greasy spoon, I mean that smoked filled, dirty diner, where you go for one thing, and one thing only. Chicken fried steak and biscuits and gravy. I fell in love with it. At the time,  all I knew was it was this unknown type of meat, breaded and fried, and smothered in a white gravy. It was a late night, after bar, stick to your belly, paradise. It was right up there with the great memories of Tex Mex cuisine as well.

So not long ago, the thought of chicken fried steak came to mind. This dish is really easy to make, takes very little time, and yields huge flavor. Enough to satisfy an early morning, or a  late afternoon. I left the late night out of the scene here, because it is now often difficult for me to stay up past eleven at night. Kidding aside, lets get started.

Ingredients:

  • 2 cups of vegetable oil
  • 1 1/2 lbs of round steak, cut into four chunks, pounded out about 3/4 inch thick
  • 3 tsp black pepper
  • 2 tsp salt
  • 1 tbsp water
  • 2 large eggs, beaten with 3 tbsp milk
  • 3 1/4 cup of milk
  • 2 cups of all purpose flour, plus another 1/4 cup for just the gravy

Begin by heating the oil in a medium cast iron skillet. In my opinion, the cast iron is the way to go, and I have been using these skillets in most of my cooking nowadays. In the meantime, place a chunk of steak in between two large pieces of plastic wrap, and with a meat mallet, tenderize the meat, pounding out from the center, outwards, until you have about 3/4 inch thick. If you want it thinner, keep pounding it out. Repeat with the remaining chunks of meat.

Next, build your dredging station. Take the eggs and beat it with 3 tablespoons of the milk.  Next, to a medium casserole dish, add two cups of the flour, and a two teaspoons of the salt and one teaspoon of the pepper. Mix well.

Dip your meat into flour, lightly coat, the, dip into the  egg wash, then back into the flour mixture. Set on a rack for a couple of minutes until you have another one coated. Repeat with the other two.

Your oil should be around 350-370 degrees. Carefully add a steak into skillet, and fry for about 3-5 minutes on each side. You will notice that the juices will begin to sprout up while you are frying. When you flip to fry the other side, make sure the juices run clear.

Preheat your oven to 225 degrees. Once the steaks are fried, place them in the oven to keep warm as you make the gravy.

Carefully drain about 90% of the oil. You want to reserve  a bit of the oil because you are going to brown the flour. So, with the remaining oil, probably four tablespoons or so, add in a quarter cup of the flour, and whisk, continuing to whisk for about two minutes.  Add in the milk, about a cup at a time, roughly every four minutes or so, and continue to whisk. This is the labor intensive part, but oh so worth it. Season generously with black pepper and a bit more salt. Yes, continue to whisk.

Taste and season the gravy accordingly. Keep whisking. Once the gravy comes to a boil, reduce the heat to low, and continue to whisk.  The gravy should be thick, but not too thick. If it becomes too thick because you haven’t whisked enough, add a bit of water to thin it out just a bit, but remember to whisk.

Remove one of the steaks from the oven, plate, and ladle the gravy over the top. Serve with your favorite biscuits.

Thank you Dallas, Texas for introducing me to something so wonderful. Enjoy.

 

Chicken Fried Steak and Gravy
Author: 
Recipe type: Main Course
 
Ingredients
  • 2 cups of vegetable oil
  • 1½ lbs of round steak, cut into four chunks, pounded out about ¾ inch thick
  • 3 tsp black pepper
  • 2 tsp salt
  • 1 tbsp water
  • 2 large eggs, beaten with 3 tbsp milk
  • 3¼ cup of milk
  • 2 cups of all purpose flour, plus another ¼ cup for just the gravy
Instructions
  1. Begin by heating the oil in a medium cast iron skillet. In my opinion, the cast iron is the way to go, and I have been using these skillets in most of my cooking nowadays. In the meantime, place a chunk of steak in between two large pieces of plastic wrap, and with a meat mallet, tenderize the meat, pounding out from the center, outwards, until you have about ¾ inch thick. If you want it thinner, keep pounding it out. Repeat with the remaining chunks of meat.
  2. Next, build your dredging station. Take the eggs and beat it with 3 tablespoons of the milk. Next, to a medium casserole dish, add two cups of the flour, and a two teaspoons of the salt and one teaspoon of the pepper. Mix well.
  3. Dip your meat into flour, lightly coat, the, dip into the egg wash, then back into the flour mixture. Set on a rack for a couple of minutes until you have another one coated. Repeat with the other two.
  4. Your oil should be around 350-370 degrees. Carefully add a steak into skillet, and fry for about 3-5 minutes on each side. You will notice that the juices will begin to sprout up while you are frying. When you flip to fry the other side, make sure the juices run clear.
  5. Preheat your oven to 225 degrees. Once the steaks are fried, place them in the oven to keep warm as you make the gravy.
  6. Carefully drain about 90% of the oil. You want to reserve a bit of the oil because you are going to brown the flour. So, with the remaining oil, probably four tablespoons or so, add in a quarter cup of the flour, and whisk, continuing to whisk for about two minutes. Add in the milk, about a cup at a time, roughly every four minutes or so, and continue to whisk. This is the labor intensive part, but oh so worth it. Season generously with black pepper and a bit more salt. Yes, continue to whisk.
  7. Taste and season the gravy accordingly. Keep whisking. Once the gravy comes to a boil, reduce the heat to low, and continue to whisk. The gravy should be thick, but not too thick. If it becomes too thick because you haven’t whisked enough, add a bit of water to thin it out just a bit, but remember to whisk.
  8. Remove one of the steaks from the oven, plate, and ladle the gravy over the top. Serve with your favorite biscuits.

 

Cheese and Thyme Drop Biscuits

Cheese and Thyme Drop Biscuits

I have had Texas comfort food on my mind for some time now. A word or two triggered the thoughts some time ago, and the term ‘greasy spoon’ has since been on my mind. I moved a friend down to Texas back in 1996, I […]

Sausage Gravy

Sausage Gravy

This recipe is sinful. I admit it. There is something about gravy in general that is sinful, basically because you are dealing with a bit of fat, and in my case today, I am dealing with pork fat. The bigger question is, who doesn’t love […]

Creamed Chipped Beef on Toast

Creamed Chipped Beef on Toast

Creamed chipped beef on toast is never going to look pretty, either on the plate in front of you, or in a photo. Well, I think my photo looks pretty darn good. But let’s face it, creamed chipped beef on toast is so, so good. It actually reminds me a lot of the classic biscuits and gravy, and what’s not to love about that one?

Recently I was honored to have Nueske’s deliver some of their delicious products. Everything from sausages, to bacon, and their smoked beef slices. I was floored because I have never seen the Nueske’s smoked beef slices at any grocery store, so I was super excited to give it a try. Grocery stores take note. Order and stock this stuff because it is awesome!

I immediately opened the sliced beef and fell in love with it, as did my kids, and coworkers. It was that great Nueske’s smoke, and just has you wanting more. As I continued to eat another slice, my coworker came up with the idea to make creamed chipped beef on toast. What better could this be but to add some of this great smoked beef flavor to a classic dish.

Creamed Chip Beef on Toast Recipe
Creamed Chip Beef on Toast Recipe

Let’s get started.

  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 cup Nueske’s beef slices, chopped
  • 1 cup milk
  • 2 slices of Texas Toast, toasted
  • cracked black pepper, to taste

That’s it. Pretty darn simple.

Start by melting the butter in a skillet on medium heat. Once it begins to melt, toss in the chopped beef slices. Stir, and get the beef a bit crispy along the edges. Once you have that complete then toss in the flour, and continue to stir to incorporate all of the flour and cook it at the same time, about a minute or so.

Ingredients for making Creamed Chipped Beef on Toast
Ingredients for making Creamed Chipped Beef on Toast

Next, pour in the milk, and continue to stir for a few minutes. The sauce will now thicken. Add some cracked pepper. Continue to cook for a few minutes, then you are ready to pour over the toast.

Stack the toast, and pour everything over the toast.

Creamy Chipped Beef on Toast
Creamy Chipped Beef on Toast

This is a stick to your ribs kind of breakfast for sure. The creamy gravy softens the toast, and when cutting into it and swiping up the gravy, well you kind of close your eyes and fall in love. The smokiness of the sliced beef, just lightly caramelized, adds the perfect balance to this recipe. Thanks Nueske’s for inspiring me to make this great recipe! Hope you enjoy!