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I followed the recipe exactly, except I forgot the very first step (salting the meat) and it still turned out delicious! I also forgot to taste the gravy before serving it and turns out I didn’t add enough salt but the steak, was perfection. I love this recipe!
I also forwarded it to a friend.
This was delicious, and easy to make. I used beef cutlets. I only used 2% milk for the gravy, and that’s all it needed. Thanks.
All the way awesome!
Thanks a bunch for a fantastic recipe. I found sirloin tip on sale and pounded it out with tenderizing mallet. Use this cut of meat and you will never look at cube steak again. My wife said she didn’t even need a knife. Followed the recipe as written except for heavy cream only had half/half on hand. Needed some comfort food from my childhood and this exceeded my expectations.
Love it so much
Great flavor. My husband loved it. Will definitely be making again.
Really great flavor. I can’t believe I made this. Thanks for the recipe!
So full of flavor…the salting of the beef, adding garlic to the mix did the trick!! Best Chicken fried steak I have ever had! The ones in the restaurants will be disappointing if I ever order one again. I prefer making it at home using your recipe! Family was impressed, too.
Classic comfort food. I wish every chicken fried steak I ordered at a restaurant were half as good! YOU MUST PRESS THE STEAKS IN THE FLOUR! This simple step makes such a difference!
We love chicken fried steak. Instead of dredging it in the flour the second time after dipping in the egg, I dredge in crushed saltine crackers. Both ways are delicious!
A perfect recipe that my family enjoyed! Pressing the steaks into the dry dredge is key. The steaks were perfectly done and flavorful, and the gravy was hearty but not heavy. I even have leftovers for tomorrow’s breakfast! :) I will definitely be making this again.
This is going to be a regular for my dinner recipe collection. I have always wanted to do it on my own instead of waiting to order it out in a restaurant and it turned out absolutelyscrumptious. Its a very easy recipe and my husband loves it.!
Absolutely awesome !! did everything as says, only difference i didn’t have cream for the gravy. still turned out beautiful
I didn’t get the crisp that others talked about, not sure what I did wrong. I had to throw out the oil that I cooked with because it was burnt, but used the recipe for gravy with some frozen bacon fat I had. Gravy was great. The steaks were good- flavor wise -but did not have crispy texture.
You need to get the oil temperature perfect, if its smoking, then it’s too hot. You also should dry the meat off well with paper towels. First step of the breading you must push in the flour hard.
Fantastic recipe! I followed the recipe as written.and my chicken fried steak was a success. Thanks for a great and easy to follow recipe using exact measurements. None of this “to taste” amounts. Thats not a recipe its a suggestion. Love it. Pinned it.
Hi Beachrat, I’m so glad you liked the recipe! I must say though, most of my recipes have some “to taste” element, especially when it comes to salt and other seasonings. People have different preferences for the amount of seasoning they like. And how old someone’s dried spice or herb is will affect its strength. So at the end of the day, even though a recipe indicates a precise amount of salt or other seasoning, a recipe truly is just a guideline, and you have to go on taste. Of course, if we are talking about baking, that’s an entirely different manner. In that case exact amounts often matter.
I figured out how to do this almost the same way you do. It never occurred to me to pound the steaks but that would give the coating a better chance to fry crispy. The steaks would cook faster and let off less moisture. I never throw away the seasoned flour. That is what I use to make the gravy. My favorite fat is bacon fat that I save just for this.
Hi, I am old too, like that other lady. In Alaska I used moose meat to make this. Moose meat is lean, no fat. My (little) girls’ favorite meal. I did it way simpler though, just pounded the meat, salted it, floured it, fried it. No milk in gravy, only water, grease, flour, season. Thanks to you for your website. Enjoy reading.
Hello – I am an old lady & we NEVER season the flour – you end up tossing most of it in the garbage along with your spices. Season the MEAT. The spice adheres to the meat and stays there. If your flour mixture falls off when frying you lose nothing if you season the MEAT and NOT the flour. Nothing breaded on our farm is every attained by seasoning the flour – always the meat. This is a perfect stand by recipe. Thank you. Peace.
i think it is great. thank you!