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Lone Star Chicken-Fried Steak

No Texas cookbook can claim authenticity without including a chicken-fried steak recipe.  There are many variations, but they are all breaded, tenderized steak, fried and served with cream gravy.

1 1/2 pounds round steak, tenderized   
1 cup flour   
1 teaspoon salt   
Pepper to taste
2 eggs, slightly beaten
1/2 cup milk
Oil for frying

Trim steak and cut into 5 pieces.  Combine flour, salt and pepper.  Dredge all steak pieces in flour mixture until lightly coated.  Combine eggs and milk.  Dip steak into egg mixture and dredge again in flour.  Heat 1/2 inch of oil in a heavy skillet.  Place steaks in skillet and fry until golden brown on both sides.

GRAVY:
6 tablespoons bacon or pan drippings   
6 tablespoons flour   
3 cups hot milk
Salt and pepper to taste

To make gravy, remove steaks to warm oven, retaining 6 tablespoons of drippings (or use bacon drippings).  Add flour.  Cook and stir until flour begins to brown.  Add hot milk and stir until thickened.  Season with salt and pepper to taste and pour over warm steaks.  Serves 5.


Contributed by Tastes & Tales from Texas...with Love (Texas)

Editor’s Extra: Try chicken this way, too!



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