Chicken Fried Steak and Cream Gravy

Serves: 7
Total Calories: 127


2 pounds boneless beef top round steaks
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic salt
2 eggs
1/4 cup milk
1 vegetable oil
Cream Gravy:
1/4 cup all-purpose flour
1/4 cup pan drippings
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper


Trim excess fat from steak; pound steak to 1/4-inch thickness, using a meat mallet. Cut into serving-size pieces. Combine flour, salt, pepper, and garlic salt. Combine eggs and milk; beat well. Dredge steak in flour mixture, dip in egg mixture, then dredge in flour mixture again. Lightly pound steak. Heat 1 inch of oil in a skillet to 375°. Fry steak in hot oil until browned, turning steak once. Drain steak on paper towels. Reserve 1/4 cup pan drippings for gravy. Serve steak with Cream Gravy.

Cream Gravy:
Add flour to pan drippings; cook over medium heat until bubbly, stirring constantly. Gradually add milk; cook until thickened and bubbly, stirring constantly. Stir in salt and pepper.

Nutritional Facts:

Serves: 7
Total Calories: 127
Calories from Fat: 22

This Chicken Fried Steak and Cream Gravy recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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