Thursday, August 28, 2014

Chicken Fried Steak with Bacon Gravy equals Love
The obvious twist on this recipe is the bacon gravy, it's delicious! Make the gravy using the same technique you would with sausage, making a rue and then slowly whisking in the milk. There's nothing really specific about the breading for the chicken fried steak so use what ever you prefer. brew a pot of coffee and head out to the back patio to enjoy this one in the morning sun.

1 1/2 to 2 pounds flank steak
Salt and pepper to taste
2 1/2 cups flour
2 eggs, beaten with
2 tablespoons milk
Vegetable oil for frying
6 ounces finely chopped bacon
1/4 cup minced onions
3 cups whole milk


  • Cut the flank steak into four equal portions, crosswise. 
  • Using a meat mallet, pound out the steak, about 1/4-inch. 
  • Season with salt and pepper. 
  • Season 2 cups of the flour with salt and pepper. 
  • Dredge the steaks in the seasoned flour. 
  • Dip the steaks in the egg wash, letting the excess drip off. 
  • Dredge the steaks in the seasoned flour, coating each side completely. 
  • Add enough oil to a large skillet to fill about 1/4-inch of the pan. Heat the oil. 
  • When the oil is hot, carefully lay the steaks in the hot oil.
  • Pan-fry the steaks for 3 to 4 minutes on each side, or until golden. 
  • Season with salt and pepper. 

  • In another skillet, render the bacon until crispy, about 3 to 4 minutes. 
  • Add the onions and continue to saute for 2 to 3 minutes. 
  • Stir in the remaining 1/2 cup of flour and continue to cook for 2 minutes. 
  • Season with salt and black pepper. 
  • Whisk in the milk and bring the liquid to a simmer, cook the gravy for 3 to 4 minutes. 
  • If the gravy is too thick add a little more milk and if too thin, cook a little longer. 
  • Remove from the heat and season with salt an black pepper. 
  • Spoon the gravy over each steak....(Spoon? come on LADLE that gravy baby)


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