Southern Chicken Fried Steak with White Gravy

• Meat

  • 3 lbs Cube steak

• Produce

  • 1 tsp Onion powder

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 1 Beef bouillon cube

• Condiments

  • 1 tsp Hot sauce

• Baking & Spices

  • 1 tsp Black pepper
  • 2/3 cups Cornmeal
  • 1 3/4 cup Flour
  • 1 tsp Garlic salt
  • 1/2 cup Pan drippings
  • 1 Salt & black pepper
  • 1/2 tsp White pepper

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Dairy

  • 1/4 cup Butter
  • 5 cups Milk
  • 1 1/2 cups Whole milk

Found on thegraciouswife.com

Description

Ingredients

• About 3 pounds cube steak (6-8 cuts)
• 1½ cups whole milk
• 2 eggs, beaten
• 1 teaspoon hot sauce
• 1⅓ cup flour
• ⅔ cups cornmeal
• 1 teaspoon garlic salt
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• ¼ cup vegetable oil
• ¼ cup butter
• ½ cup pan drippings (If you dont have enough pan drippings, add some bacon grease or butter)
• ½ cup flour
• 5 cups milk
• 1 beef bouillon cube
• ½ teaspoon white pepper
• Salt & black pepper to taste

Directions

• In a large skillet, melt butter over medium-high heat. Add oil and continue heating while your prep the steak.
• In a large mixing bowl, combine milk, eggs, and hot sauce. Whisk to combine.
• In a second large mixing bowl, place flour, cornmeal, garlic salt, and pepper. Stir to combine.
• Dredge a cube steak in the flour mixture. Then drench in egg mixture. Then return to flour mixture for a final coat. Place on a separate plate and set aside. Repeat for all steaks.
• Test to make sure your oil and butter mixture is hot enough by throwing a pinch of flour into the skillet. If it sizzles and bubbles, its ready to go.
• Cook steaks in hot oil for about 3-4 minutes on each side, or until golden and crispy. You can place your cooked steaks in a low temperature oven (150°-200°) to keep warm while you prepare the white gravy.
• In the same skillet, mix hot pan drippings (or bacon grease or butter) with flour. Allow to heat until golden for about 1-2 minutes, stirring frequently.
• Slowly add milk, adding no more than a ½ cup at a time. Stir vigorously to combine between each addition.
• Heat mixture to steaming (but not boiling) and add bouillon and white pepper. Stir to combine.
• Continue cooking for about 20 minutes, stirring frequently, until gravy has thickened. Add salt and pepper to taste.
• Serve Chicken Fried Steak warm smothered in white gravy, and enjoy!