Chicken Fried Steak, mashed potatoes, and Cream Gravy
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 834.8
- Total Fat: 34.5 g
- Cholesterol: 271.0 mg
- Sodium: 776.0 mg
- Total Carbs: 77.5 g
- Dietary Fiber: 3.3 g
- Protein: 58.5 g
View full nutritional breakdown of Chicken Fried Steak, mashed potatoes, and Cream Gravy calories by ingredient
Introduction
A Native Texan Favorite. I plan for this so I don't go over my goals. I grew up on this and it is still one of my favorite meals but only have it once or twice a year now. A Native Texan Favorite. I plan for this so I don't go over my goals. I grew up on this and it is still one of my favorite meals but only have it once or twice a year now.Number of Servings: 4
Ingredients
-
1.5 pounds cube steak pounded thin as possible
2 eggs beaten
1 cup flour seasoned with salt and pepper
1 oz Avocado oil
4 yukon gold potatoes quartered
4 oz goat's milk
2 TBLS salted butter
salt and pepper to taste
Gravy:
3 cups of fresh Goat's Milk
we will use the remainder of flour and oil from making the steaks
Tips
Serve with a nice big salad with homemade honey mustard dressing
Directions
Pound out steaks till thin as possible. Season well with salt and pepper. Heat oil in large heavy bottom skillet. I use my cast iron. Beat eggs in a pie plate. Add flour to another pie plate and season with salt and pepper. Dip steaks into eggs and then coat with seasoned flour. Let rest soaking up the breading while the oil heats. When the oil is hot, add the steaks and cook till golden brown on both sides. Keep warm by tenting with foil while you make the gravy.
Before you start the steaks, get your potatoes boiling in salty water. When they are fork tender and almost falling apart, drain water and allow to dry out a minute before adding butter and milk. Whip till creamy. Adjust seasoning and keep warm. Now go make the gravy.
Gravy
Keep only about 2 TBLS of the oil in the skillet you cooked the steaks in. Add 2 TBLS of the flour you used to coat the steaks with. Over med heat, whisk the flour into the oil and cook till light brown. Slowly add the milk a little at a time whisking to keep smooth. Bring to a gentle boil and cook til thickened to coat the back of your spoon. Adjust seasoning.
Place 1 steak on each of 4 plates. Add helping of potatoes and smother both with gravy. Lots of black pepper makes this dish authentic as it gets.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user IAMLIVINGWELL.
Before you start the steaks, get your potatoes boiling in salty water. When they are fork tender and almost falling apart, drain water and allow to dry out a minute before adding butter and milk. Whip till creamy. Adjust seasoning and keep warm. Now go make the gravy.
Gravy
Keep only about 2 TBLS of the oil in the skillet you cooked the steaks in. Add 2 TBLS of the flour you used to coat the steaks with. Over med heat, whisk the flour into the oil and cook till light brown. Slowly add the milk a little at a time whisking to keep smooth. Bring to a gentle boil and cook til thickened to coat the back of your spoon. Adjust seasoning.
Place 1 steak on each of 4 plates. Add helping of potatoes and smother both with gravy. Lots of black pepper makes this dish authentic as it gets.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user IAMLIVINGWELL.