Chicken-Fried Steak & Gravy(Elvis)

Contributed By: Terry Borden


1-1/4 cups all-purpose flour, divided
2 large Eggland's Best eggs
1-1/2 cups 2% milk, divided
4 beef cube steaks (6 ounces each)
1-1/4 teaspoons salt, divided
1 teaspoon pepper, divided
Oil for frying
1 cup water


1. Place 1 cup flour in a shallow bowl. In a separate shallow bowl, whisk eggs and 1/2 cup milk until blended. Sprinkle steaks with 3/4 teaspoon each
salt and pepper. Dip in flour to coat both sides; shake off excess. Dip in egg mixture, then again in flour.
2. In a large cast-iron or other heavy skillet, heat 1/4 in. of oil over medium heat. Add steaks; cook until golden brown and a thermometer reads 160°,
4-6 minutes on each side. Remove from pan; drain on paper towels. Keep warm.
3. Remove all but 2 tablespoons oil from pan. Stir in the remaining 1/4 cup flour, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth; cook and stir
over medium heat until golden brown, 3-4 minutes. Gradually whisk in water and remaining milk. Bring to a boil, stirring constantly; cook and stir until
thickened, 1-2 minutes. Serve with steaks.

Helpful Hints:

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 4 servings.

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