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Traditional Chicken-Fried Steak
- Makes: 4 servings
- Start to Finish 30 mins
Ingredients
-
1
pound
boneless beef top round steak, cut 1/2 inch thick
-
1/2
cup
buttermilk or sour milk
-
1
egg, beaten
-
1/2
cup
all-purpose flour
-
2
tablespoons
cooking oil
-
3
tablespoons
butter or margarine
-
3
tablespoons
all-purpose flour
-
1/4
teaspoon
garlic powder
-
2 1/4
cups
milk
-
1 1/2
teaspoons
instant chicken bouillon granules
Directions
- Trim fat from meat; cut meat into 4 portions. Place between pieces of plastic wrap. Pound to 1/4-inch thickness. In a shallow dish, combine buttermilk and egg. In another dish, mix the 1/2 cup flour with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip meat into egg; coat with flour mixture.
- In a 12-inch skillet, cook the meat in 2 tablespoons hot oil over medium heat for about 8 minutes or until coating is golden and meat no longer is pink, turning once. Serve with gravy.
- For gravy: In a saucepan, melt butter. Stir in the 3 tablespoons flour and the garlic. Add 1/4 teaspoon pepper. Combine milk and bouillon. Stir in milk mixture all at once. Cook and stir until bubbly. Cook for 1 minute more.
Nutrition Facts
(Traditional Chicken-Fried Steak)
Servings Per Recipe 4, cal. (kcal) 475, carb. (g) 24, Fat, total (g) 25, chol. (mg) 137, sodium (mg) 860