Southern-Style Chicken Fried Steak with Creamy Gravy


1 teaspoon black pepper
1/2 teaspoon paprika
4 tenderized beef cube steaks
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon garlic powder
2 large eggs
1/4 cup milk
Vegetable oil, for frying
For the Creamy Gravy

1/4 cup all-purpose flour
1/4 cup reserved oil from frying
2 cups milk
Salt and pepper to taste

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In a shallow dish, mix together flour, salt, pepper, paprika, and garlic powder.
In another dish, whisk eggs and milk together.
Dredge each cube steak in the flour mixture, then dip into the egg mixture, and coat again with the flour mixture. Press the flour mixture into the steak to ensure it adheres well.
Heat vegetable oil in a large skillet over medium-high heat until hot but not smoking.
Carefully place the coated steaks into the hot oil and fry for about 4-5 minutes on each side, or until golden brown and crispy. Remove steaks from skillet and place on a paper towel-lined plate to drain excess oil.
To make the gravy, pour off all but 1/4 cup of the oil from the skillet. Whisk in 1/4 cup of flour and cook over medium heat, stirring constantly, until the mixture turns golden brown.
Slowly pour in the milk while whisking constantly to prevent lumps from forming. Continue cooking and stirring until the gravy thickens, about 5-7 minutes. Season with salt and pepper to taste.


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