Chicken-Fried Steak With Cream Gravy
Chicken-Fried Steak With Cream Gravy takes roughly 30 minutes from beginning to end. One serving contains 414 calories, 29g of protein, and 18g of fat. For $3.38 per serving, you get a main course that serves 4. This recipe from Foodnetwork requires low sodium beef broth, flour, egg, and garlic powder. 15 people have tried and liked this recipe. valentin day will be even more special with this recipe. Taking all factors into account, this recipe earns a spoonacular score of 86%, which is outstanding. Chicken-Fried Steak with Cream Gravy, Chicken Fried Steak with Cream Gravy, and Dinner Tonight: Chicken Fried Steak with Cream Gravy are very similar to this recipe.
Servings: 4
Preparation duration: 13 minutes
Cooking duration: 17 minutes
Ingredients:
1/4 cup 1 percent milk
Freshly ground black pepper, to taste
3 cups cornflakes, crushed
1 tablespoon cornstarch
1 large egg, lightly beaten
1/4 cup fat-free half-and-half (or use low-fat)
1/4 cup all-purpose flour
1/4 cup freshly ground black pepper and 1/4 cup garlic powder
Hot sauce, to taste
1/2 cup low-sodium beef broth
Combine 1 cup salt
2 teaspoons The Lady's House Seasoning (see below)
4 cube steaks (4 ounces each)
Equipment:
baking sheet
oven
whisk
bowl
sauce pan
Cooking instruction summary:
Preheat the oven to 400 degrees F. Spray a rimmed baking sheet with cooking spray. Pour the flour onto a dinner plate. In a shallow bowl, whisk together the milk, egg and a few dashes of hot sauce. Place the cornflakes, seasoned with 1 teaspoon of House Seasoning, on a second dinner plate. Season the steaks with the remaining teaspoon of House Seasoning. Dredge them in the flour, patting off any excess, then dip into the egg mixture, letting any excess drip off. Finally, dredge them in the crushed cornflakes, pressing lightly to help the flakes adhere. Place the steaks on the prepared baking sheet. Spray the tops of the steaks lightly with extra cooking spray. Bake until cooked through, about 15 minutes. Meanwhile, in a small cup, mix the cornstarch with 1 tablespoon of the beef broth and stir until the cornstarch is dissolved. In a small saucepan, combine the cornstarch mixture with the remaining beef broth and the half-and-half. Bring to a boil over medium-high heat, stirring frequently. Let the gravy boil, stirring constantly, until thickened, about 2 minutes. Season generously with pepper and serve the steaks smothered in the gravy. The Lady's House Seasoning: Combine 1 cup salt, 1/4 cup freshly ground black pepper and 1/4 cup garlic powder. Store in an airtight container for up to 6 months. Store in an airtight container for up to 6 months. Photograph by Kat Teutsch
Step by step:
1. Preheat the oven to 400 degrees F. Spray a rimmed baking sheet with cooking spray.
2. Pour the flour onto a dinner plate. In a shallow bowl, whisk together the milk, egg and a few dashes of hot sauce.
3. Place the cornflakes, seasoned with 1 teaspoon of House Seasoning, on a second dinner plate.
4. Season the steaks with the remaining teaspoon of House Seasoning. Dredge them in the flour, patting off any excess, then dip into the egg mixture, letting any excess drip off. Finally, dredge them in the crushed cornflakes, pressing lightly to help the flakes adhere.
5. Place the steaks on the prepared baking sheet. Spray the tops of the steaks lightly with extra cooking spray.
6. Bake until cooked through, about 15 minutes.
7. Meanwhile, in a small cup, mix the cornstarch with 1 tablespoon of the beef broth and stir until the cornstarch is dissolved. In a small saucepan, combine the cornstarch mixture with the remaining beef broth and the half-and-half. Bring to a boil over medium-high heat, stirring frequently.
8. Let the gravy boil, stirring constantly, until thickened, about 2 minutes. Season generously with pepper and serve the steaks smothered in the gravy.
The Lady's House Seasoning
1. Combine 1 cup salt, 1/4 cup freshly ground black pepper and 1/4 cup garlic powder. Store in an airtight container for up to 6 months.
2. Store in an airtight container for up to 6 months.
3. Photograph by Kat Teutsch
Nutrition Information:
covered percent of daily need
