Chicken Fried Steak with Creamy Gravy
  • 1-1/2 pounds tenderized beef round steak, cut into 4 portions (can use cubed beef patties)
  • Salt and pepper to taste
  • 1 cup all-purpose flour
  • 1/4 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 large egg, beaten with 2 tablespoons milk
  • 4 tablespoons canola or vegetable oil
  • 3 cups milk, more if desired
  1. Season the steak with salt and pepper. Combine the flour, paprika,garlic powder and additional salt and pepper on a flat plate or waxed paper. Heat a large skillet over medium-high heat. Add the oil and heat. Dip the steaks first in the flour, then in the egg wash, and in the flour again. Fry until browned on both sides, about 4 minutes per side. Remove from pan and keep warm (in a 200° F oven if necessary). Pour off all but 3 tablespoons of the fat in the pan. Add 3 tablespoons of the seasoned flour and stir constantly over medium heat to make a browned roux. Gradually whisk in the milk until gravy is thick and creamy, adding more if a thinner gravy is desired. Taste for seasoning. Use the gravy to top the meat and any side dish of potatoes, noodles or rice.