Chicken Fried Steak with Mashed Potatoes and Pan Gravy
Speed - 96%
Simplicity - 94%
Tastiness - 99%
96%
Delicious!
This scrumptious Chicken Fried Steak with Mashed Potatoes and Pan Gravy was just what we wanted for a comforting home-cooked meal. We will definitely be enjoying this again soon!
Ingredients
Chicken Fried Steak
- 1.5 pounds Beef Bottom Round trimmed of fat
- 1 cup Flour plus extra for dusting
- 1 teaspoons Salt
- 1 teaspoons Pepper
- 0.75 teaspoon Paprika
- 0.5 teaspoon Chili Powder
- 2 Eggs beaten
- Canola or Vegetable Oil for pan frying
- Butter
Gravy
- 1 tablespoon Vegetable Oil
- 3 tablespoons Flour
- 1.5 cups Chicken Broth
- 0.5 cup Whole Milk
- 0.5 teaspoon Fresh Oregano minced
- 0.5 teaspoon Fresh Thyme minced
- Salt and Pepper
Mashed Potatoes
- 1.5 pounds Yukon Gold Potatoes sliced ½” thick
- 1 tablespoon Salt
- 0.5 cup Heavy Cream
- 0.5 cup Sour Cream
- 3 tablespoons Butter
- 0.5 bunch Fresh Chives chopped
- Freshly Ground Pepper
Instructions
Chicken Fried Steak
- Preheat your oven to its lowest ‘warm’ setting.
- Meanwhile, heat oil to coat the bottom of a large heavy-bottomed skillet over medium-high heat.
- Blend flour, salt, pepper, paprika, and chili poweder in a bowl.
- Cut beef into slices ½-3/4 inch thick. Season with salt and pepper and dredge in the flour mixture.
- Lay onto a flat surface, and pound beef till half the thickness, using a meat tenderizer.
- Dredge again in the flour mixture and gently lay in hot fry oil, not overcrowding the pan.
- Fry on both sides until golden brown and crisped, 3-4 minutes per side.
- Transfer to a baking tray with a wire rack placed on top and keep in warm oven until all are fried.
Gravy
- Once steak is done frying, using the same pan, add the tablespoon vegetable oil to warm.
- Add flour and stir with a whisk to brown the flour a little.
- Add the chicken broth slowly at first, stirring into the flour mixture to form a paste, then pour all broth in and bring to a simmer.
- Cook on low till begins to thicken, 3-4 minutes.
- Add milk and herbs and cook, whisking, till gravy coats a spoon.
Mashed Potatoes
- Add cut potatoes into large pot and cover well with cold water.
- Add the salt and turn the heat to high.
- Once the water boils, turn to a simmer and cook till potatoes are just able to be pierced easily with a fork.
- Drain in a colander, and add milk to the same pot. Warm over low heat and blend in drained potatoes with an electric whisk till just combined.
- Stir in sour cream, butter, and chives, and serve alongside chicken fried steak and top all with gravy.
My southern grandmother used to love to make chicken fried steak for us on Sundays, and memories of her cooking flood my mind as I write this recipe. Feel free to add greens of your choice (usually braised collards or turnip greens!) for a little extra healthy addition. As it is, though, this meal is hearty enough to fill your hungriest diners.
Search for the best quality grass-fed steak you can find for the best flavor. It's important also to search for the Yukon Gold potatoes, as those in my opinion make the creamiest mashed potatoes. If you or your diners are watching your calorie intake, feel free to substitute and low fat dairy options for the heavy cream in the mashed potatoes, or just substitute plain milk.
For the chicken fried steak, preheat your oven to its lowest ‘warm’ setting. This will be just to keep the steaks warm while you fry them in batches. Meanwhile, heat oil to coat the bottom of a large heavy-bottomed skillet over medium-high heat. Make sure you do not heat it to the point where it smokes; it should be shimmery and then you know it is ready.
Blend flour, salt, pepper, paprika, and chili poweder in a bowl. Cut beef into slices ½-3/4 inch thick. Season all sides of the beef liberally with salt and pepper and dredge each piece in the flour mixture, shaking off any excess. Lay the pieces onto a flat surface, and pound the pieces till they are half the thickness using a meat tenderizer.
Dredge the flattened steaks again in the flour mixture, again shaking off excess, and gently place them in hot fry oil, being careful to not overcrowd it or let the steaks touch each other. Fry on both sides until golden brown and crisped, 3-4 minutes per side. Transfer to a baking tray with a wire rack placed on top and keep in warm oven until all are fried.
For the gravy, once steak is done frying and using the same pan, add the tablespoon vegetable oil to warm. Whisk in the flour and stir around the pan on medium-high heat to brown the flour a little. Add the chicken broth slowly at first, stirring into the flour mixture to mix first into a paste, then pour all broth in and bring to a simmer. Cook on low till sauce begins to thicken, 3-4 minutes. Add milk and herbs and cook gently, whisking the whole time, till gravy coats a spoon.
For the mashed potatoes, place potatoes into large pot and cover well with cold water. Add the salt and increase the heat then once the water boils, turn to a simmer and cook till potatoes are just able to be pierced easily with a fork. Drain them in a colander, and add milk to the pot. Warm over low heat and then add the potatoes back in, blending with an electric whisk till just combined. Stir in sour cream, butter, and chives.
Serve alongside chicken fried steak and top all with gravy.
Ingredients
Chicken Fried Steak
- 1.5 pounds Beef Bottom Round trimmed of fat
- 1 cup Flour plus extra for dusting
- 1 teaspoons Salt
- 1 teaspoons Pepper
- 0.75 teaspoon Paprika
- 0.5 teaspoon Chili Powder
- 2 Eggs beaten
- Canola or Vegetable Oil for pan frying
- Butter
Gravy
- 1 tablespoon Vegetable Oil
- 3 tablespoons Flour
- 1.5 cups Chicken Broth
- 0.5 cup Whole Milk
- 0.5 teaspoon Fresh Oregano minced
- 0.5 teaspoon Fresh Thyme minced
- Salt and Pepper
Mashed Potatoes
- 1.5 pounds Yukon Gold Potatoes sliced ½” thick
- 1 tablespoon Salt
- 0.5 cup Heavy Cream
- 0.5 cup Sour Cream
- 3 tablespoons Butter
- 0.5 bunch Fresh Chives chopped
- Freshly Ground Pepper
Instructions
Chicken Fried Steak
- Preheat your oven to its lowest ‘warm’ setting.
- Meanwhile, heat oil to coat the bottom of a large heavy-bottomed skillet over medium-high heat.
- Blend flour, salt, pepper, paprika, and chili poweder in a bowl.
- Cut beef into slices ½-3/4 inch thick. Season with salt and pepper and dredge in the flour mixture.
- Lay onto a flat surface, and pound beef till half the thickness, using a meat tenderizer.
- Dredge again in the flour mixture and gently lay in hot fry oil, not overcrowding the pan.
- Fry on both sides until golden brown and crisped, 3-4 minutes per side.
- Transfer to a baking tray with a wire rack placed on top and keep in warm oven until all are fried.
Gravy
- Once steak is done frying, using the same pan, add the tablespoon vegetable oil to warm.
- Add flour and stir with a whisk to brown the flour a little.
- Add the chicken broth slowly at first, stirring into the flour mixture to form a paste, then pour all broth in and bring to a simmer.
- Cook on low till begins to thicken, 3-4 minutes.
- Add milk and herbs and cook, whisking, till gravy coats a spoon.
Mashed Potatoes
- Add cut potatoes into large pot and cover well with cold water.
- Add the salt and turn the heat to high.
- Once the water boils, turn to a simmer and cook till potatoes are just able to be pierced easily with a fork.
- Drain in a colander, and add milk to the same pot. Warm over low heat and blend in drained potatoes with an electric whisk till just combined.
- Stir in sour cream, butter, and chives, and serve alongside chicken fried steak and top all with gravy.
Leave a Reply