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:

Quickview
460k Calories
31g Protein
18g Total Fat
44g Carbs
32% Health Score
Limit These
Calories
460k
23%

Fat
18g
28%

  Saturated Fat
7g
49%

Carbohydrates
44g
15%

  Sugar
7g
8%

Cholesterol
117mg
39%

Sodium
28614mg
1244%

Get Enough Of These
Protein
31g
63%

Vitamin C
99mg
121%

Vitamin B6
1mg
68%

Iron
10mg
61%

Selenium
40µg
58%

Vitamin A
2869IU
57%

Vitamin B12
3µg
55%

Vitamin B3
10mg
54%

Vitamin B2
0.85mg
50%

Zinc
7mg
48%

Vitamin B1
0.57mg
38%

Folate
146µg
37%

Phosphorus
338mg
34%

Manganese
0.52mg
26%

Potassium
848mg
24%

Vitamin K
20µg
20%

Fiber
4g
19%

Magnesium
66mg
17%

Copper
0.28mg
14%

Vitamin E
1mg
13%

Calcium
124mg
12%

Vitamin D
1µg
9%

Vitamin B5
0.76mg
8%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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