Chicken Fried Steak with Cream Gravy

The story

Chicken fried steak developed in the southern Plains, especially Texas and Oklahoma, where inexpensive beef met the breaded cutlet traditions of German and Austrian immigrants. The name describes cooking steak by a method resembling Southern fried chicken. By the early twentieth century it had become a diner, café and home-cooking staple. The dish turns a tougher cut into something crisp outside and tender within. A craggy flour crust is essential, as is a milk gravy made from the browned pan drippings. The contrast of crunchy coating, beef and soft peppered gravy is the reason it remains enduring comfort food. Chicken fried steak is closely associated with Texas cafés, roadside diners and meat-and-three restaurants. It is commonly served with mashed potatoes, green beans or biscuits. The dish represents practical ranch-country cooking and the blending of European immigrant technique with Southern frying traditions.

Ingredients

• Base
• 75 gram flour
• 15 gram flour
• Cooking
• as needed frying oilfor frying
• Dairy
• 60 millilitre buttermilk
• 15 gram butter
• 200 millilitre milk
• Other
• as needed black pepper
• Protein
• 2 piece cube steaks
• 1 piece eggs
• Seasoning
• 0.5 teaspoon paprika

Method

1. Prepare the steaks

   Pat cube steaks dry and season. If thick, pound gently to about 8 mm so they cook quickly.

   Look for: The steaks should be even in thickness. Tip: Even thickness helps the crust brown before the meat overcooks. Avoid: Do not pound them paper-thin or they dry out.

2. Dredge

   Dip steaks in seasoned flour, egg-buttermilk, then flour again, pressing firmly.

   Look for: The coating should look craggy. Tip: Double dredging gives the classic chicken-fried crust. Avoid: Do not leave wet patches.

3. Fry

   Heat oil to 175 C / 350 F and fry 3-4 minutes per side until golden.

   Look for: The crust should be crisp and golden. Tip: Hold cooked steaks on a rack while making gravy. Avoid: Do not crowd the pan.

4. Make cream gravy

   Pour off excess oil, leaving a little fat. Whisk in flour, then milk, simmering until peppery and thick.

   Look for: The gravy should coat the spoon. Tip: Use plenty of black pepper for the classic flavour. Avoid: Do not add milk too fast or it lumps.