Texas Chicken-Fried Steak with Cream Gravy
Locale: USA [Texas]
Source: Betty Fussell, Raising Steaks
[p. 322] [link]
- 1 lb top or bottom round steak (fat removed)
- 0.75 c flour
- 0.5 tsp salt
- 0.5 tsp smoked paprika
- 0.25 tsp black pepper
- 1 large egg
- 0.33 c buttermilk
- 0.25-0.33 c lard (or vegetable oil)
For the cream gravy:
- 2 tbs pan drippings
- 2 tbs flour
- 2 c milk
- salt/pepper (to taste)
Cut steak into four pieces and tenderize vigorously with a meat mallet. Mix together flour, salt, paprika, and pepper. Dip cutlets in flour and shake off excess.
Beat egg well with buttermilk. Dip each cutlet into egg mixture, then back in the flour mix, then set aside.
In heavy cast-iron skillet, melt lard to fill pan about ½-inch deep; heat until hot but not smoking. Fry each cutlet quickly, turning to brown each side. Lower heat and cook 2 to 30 minutes more, until cooked through. Remove cutlets to a warmed plate and keep warm.
Pour off all but 2 tbs. of pan drippings. Sprinkle in flour and stir well to brown, scraping up browned bits. Gradually add milk, stirring constantly as the flour thickens. (A wooden spoon is best.) Bring to simmer. Season to taste, and stir well for 4 to 5 minutes until gravy is the thickness you like. Pour over steaks.