Chicken-Fried Steak with Gravy

Chicken-Fried Steak with Gravy
Servings: 4 Prep 5 mins Chill 20 mins Cook 10 mins


  • 2/3 tablespoon all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground paprika
  • 1/2 teaspoon black pepper
  • 2 eggs
  • 1 pound boneless beef round steaks, pounded 1/4-inch thick
  • 2/3 cup vegetable oil
  • 1 1/4 cups milk
  • 1 7 ounce can mushrooms, pieces and stems, drained
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons chopped fresh parsley, for garnish (optional)

Make It

1. Combine the 2/3 cup flour, 1/2 teaspoon salt, the paprika and 1/4 teaspoon black pepper in shallow plate. Beat eggs slightly in second shallow plate.

2. Coat beef steaks in flour mixture, shaking off the excess; dip into egg, then back into flour mixture, coating both sides. Refrigerate coated beef on wire rack set over a sheet pan for 20 minutes.

3. Heat oil in large nonstick skillet over medium heat. Add beef, working in batches, if necessary; cook 2 minutes on each side or until cooked through. Transfer beef to platter; keep warm.

4. Pour off all but 3 tablespoons fat from skillet. Stir remaining tablespoon flour into hot fat in skillet until flour forms a paste, about 20 seconds. Stir in milk, mushrooms and Worcestershire. Bring to boiling; lower heat to medium; cook 2 to 3 minutes or until thickened. Season with remaining salt and pepper.

5. Spoon sauce over beef. Garnish with parsley, if desired. Serve hot.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 493, Fat, total (g): 32, chol. (mg): 187, sat. fat (g): 6, carb. (g): 20, fiber (g): 1, pro. (g): 31, sodium (mg): 759, Percent Daily Values are based on a 2,000 calorie diet.