Super easy

I have served this to people who looked at it and said "This is LoSo?" My answer was "Damn right it is"!!! We aren't supposed to have gravy from the store because it's processed and very high in sodium. But, we can make our own and pan gravy is perfect for this. We stay away from bread crumbs and make a flour coating that gets super crisp and remove a ton more sodium and next thing you know we have the comfort food like Mom made. full of flavor and did I mention Gravy!! This served up with mashed potatoes or rice with some fresh veggie on the side is just good ol amazing!
It's very quick to make and will make the perfect weeknight meal.



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Category: Main Course
Cuisine Type American


For 4 Person(s)

For the Chicken Fried Steaks

2 tablespoons Olive Oil
1 tablespoons Unsalted Butter
1 Cup AP Flour
1 Teaspoon Onion Powder
1/2 Teaspoon Smoked Paprika
1/2 Teaspoon Cayenne Pepper
Seasoning and Pepper to taste
1 Large Egg
1/2 Cup Water
2 Pounds Cube, Flank, Top Shoulder Beef Steak

For Country Gravy

3 Tablespoons Unsalted Butter
4 Tablespoons AP Flour
1 1/2 Cups Unsalted Chicken or Beef Brot
1 Cup Milk
Season to taste

Chicken Fried Steak with Country Gravy Directions

  1. Instructions
    Heat olive oil and butter in a large non-stick skillet over medium heat until ripples begin to form.
  2. While the oil heats, whisk 1 cup flour, onion powder, paprika, cayenne, salt and pepper together in a medium bowl. Set aside.
  3. In a separate bowl, whisk together the egg and water.

    Season the steaks with salt and pepper. Dredge one steak in the flour mixture, then the egg and then back in the flour mixture to coat.
  4. Add the steak to the skillet. Repeat with the remaining steaks adding more oil as needed. Work in batches if necessary as to not overcrowd the pan. (Overcrowding will cause the steaks to steam and the coating will not get crisp.) Cook the steaks for 3 to 4 minutes or until crisp and golden brown. Flip the steaks and continue cooking for an additional 4 minutes until golden. Transfer the steaks to a platter or baking sheet and cover with foil to keep warm.
  6. Add butter to the skillet and sprinkle with flour. Whisk together in the pan and cook until golden. Slowly whisk in the chicken stock and continue cooking until thickened. Stir in the milk until smooth and beginning to thicken. Season with salt and pepper to taste.
  7. Serve the steaks immediately with the gravy.

Recipe notes

Sodium By The Numbers

The Steaks
olive oil =0mg
Unsalted butter =0mg
All purpose flour =0mg
Onion powder =0mg
Smoked paprika =0mg
cayenne pepper =0mg
Seasoning and/or freshly ground black pepper to taste =0mg
Egg =60mg
Cube steak =480mg

Butter Unsalted =0mg
All purpose flour =0mg
Chicken or beef broth =60mg
Milk =125mg
Seasoning and/or freshly ground black pepper to taste =0mg

Recipe total (Serving 4) =725mg

Single Serving total = 181.25mg

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