Chicken-Fried Steak with Pan Gravy
(Modified from Paul Prudhomme's original recipe)
Seasoning Mix
- 2 teaspoons salt
- 1 teaspoon paprika
- 1 teaspoon ground guajillo chile pepper (substitute your pure ground chili- don't use commercial chili powder)
- 1 teaspoon ground arbol chile pepper (as above, you can substitute if necessary- It's fun!)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon white pepper (I use all black pepper, and it seems fine)
- ½ teaspoon ground cumin
Other Ingredients:
- 1 lb. Boneless beef tenderloin steak, filet, or other tender cut of beef steak, cut into 4 equal steaks (we use the inexpensive
cube steaks available at the supermarket with excellent results)
- ¾ cup + 3 tablespoons all-purpose flour
- 1 egg
- ¼ cup milk
- 2 cups vegetable oil
- ½ cup chopped onions
- 1½ cups chicken stock
- 1 cup heavy cream
- 2 tablespoons chopped fresh parsley
Combine the seasoning mix ingredients thoroughly in a small bowl.
Put the meat on a flat surface and pound each steak with a meat mallet or the side a saucer, turning the meat as you pound it,
until approximately ¼" thick. Sprinkle ½ teaspoon of the seasoning mix on each side of each steak, and rub it in well.
(Note: If you are cheap/lazy like us & bought cube steaks, you do not need to pound it in this way)
Combine ¾ cup of the flour with 1½ teaspoons of the seasoning mix in a shallow bowl. Whisk together the egg and milk in a
shallow bowl, until very frothy and pale yellow.
Heat the oil in a heavy 12" skillet over high heat until very hot. While the oil is heating, dredge the steaks one at a time in
the seasoned flour, then let them soak a minute or two in the egg mixture. Dredge them in the flour again, pressing the
steaks into the flour to coat them thoroughly.
Immediately place the steaks in the hot oil and fry until browned, about 2-3 minutes on each side. Remove the steaks and set
aside.
Pour off all but 1 tablespoon of the oil from the skillet, leaving the residue of juices from the meat and any brown crust
remaining on the bottom. Heat over high heat and when the oil sizzles, add the onions and cook until light golden brown,
about 3 minutes. Stir in the remaining 3 tablespoons flour and gradually add the chicken stock, whisking constantly with a
wire whisk. Add the remaining seasoning mix and continue whisking until the gravy comes to a boil, about 2 minutes. Add
the cream and parsley and cook 1 minute, whisking constantly.
Serve immediately, allowing a generous ½ cup gravy for each steak. Sensational with mashed potatoes, corn bread, biscuits,
or polenta.
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