Chicken Fried Steak with Gravy

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Chicken Fried Steak with Gravy

Oh so good with mash potatoes and hot biscuits

Yield: 4 servings


  • 5 tbsp flour, divided
  • 1/4 cup yellow cornmeal
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 4 beef cube steaks (about a pound)
  • 1 egg white
  • 1 tsp water
  • 2 tsp cooking oil, divided
  • 1 tbsp butter or margarine
  • 2 tbsp flour
  • 1 to 1 1/2 cups milk
  • 1 tsp beef bouuillon granules
  • 1/2 tsp dried marjoram
  • 1/4 tsp dried thyme
  • 1/8 tsp pepper


Combine 3 tablespoons flour, cornmeal, salt and pepper; set aside. Coat the steak with remaining flour. Beat egg white and water; dip steak, then dredge in the cornmeal mixture.

In skillet, medium heat, cook two steaks in 1 tablespoon of oil 5 to 7 minutes on each side or til crisp. lightly browned and cooked as desired. Remove steaks and keep warm. Repeat remaining oil and steaks.

Meanwhile for the gravy, melt butter in a saucepan; stir in flour until well blended. Gradually add milk; bring to a boil over medium. Boil for 2 minutes, stirring constantly; reduce heat to medium low. Add bouillon, marjoram, thyme and pepper; simmer, uncovered, for 4-5 minutes, stir occasionally. Serve over steaks.

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