Chicken Fried Steak With Sausage Gravy

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Chicken fried steak with sausage gravy recipe with a side of arugula tossed in a mandarine citronette

Chicken fried steak is one of my all time favorite meals. Whether it is for breakfast, lunch, or dinner, I can pretty much have it whenever. Unfortunately it isn’t the healthiest meal, so if you’re on a diet then this recipe definitely is not for you. Other than that it actually is not a difficult recipe at all. Just a few simple steps for a delicious meal!

Pounding the tenderloin pieces thin with a meat tenderizer to make chicken fried steak

The first thing to decide is what type of steak to buy. I usually just use the tenderloin because it pounds out nice and evenly, but you can really go with any cut as long as you remove the fat cap. As for pounding out the meat thinly, I use a meat tenderizer now but I’ve used everything from a garlic press to a rolling pin and they all work just fine albeit a bit odd.

After you pound them thin then you just dredge them in some heavily seasoned flour, beaten egg, then the flour again, before dropping them into frying oil. Some people say you should deep fry chicken fried steak, but I just shallow fry them and then flip when needed.

As for the sausage gravy, I think this is what intimidates people. However it is not difficult at all if you follow the basic steps. I take a cased Italian sausage and remove the casing. I then crumble the meat with my hands into large chunks. Then it’s off to a pan on medium-low heat with a bit of olive oil. Once the meat starts to brown and the fat begins to render then I sprinkle in the flour. Let it toast a bit and then add some butter. Stir everything up and slowly trickle in cream while stirring. If it is too thin then just cook some more and if it is too thick then just add more cream.

Then I add all my seasonings including salt, freshly cracked black pepper, paprika, garlic powder, onion powder, and a bit of cayenne. I know it’s the right consistency when I can scrape a spoon along the bottom and the liquid doesn’t take over the gap right away.

chicken fried steak with sausage gravy and a salad of arugula in a mandarine citronette

Chicken Fried Steak With Sausage Gravy

A classic recipe from the American south, chicken fried steak is a great meal for any time of day
5 from 1 vote
Print Pin Rate
Course: Main Course, Main Dish
Cuisine: American
Keyword: Chicken Fried Steak, Comfort Food, Sausage Gravy
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 people
Calories:
Cost: $10

Equipment

  • Pan

Ingredients

  • 500 grams Beef I used tenderloin but you can use what you have
  • 1 Italian Sausage about 100 grams
  • 1 cup Flour
  • 1 tbsp Paprika
  • 2 tsp Garlic Powder
  • 2 tsp Onion Powder
  • 2 tsp Salt
  • 1 tbsp Black Pepper freshly cracked
  • 300 ml Heavy Cream more or less to desired consistency
  • 2 tbsp Butter
  • 1 Egg
  • 1 cup Vegetable Oil or whatever high smoke point oil you like to fry with
  • 1 tsp Cayenne Powder optional

Instructions

  • Take your meat and cut it into individual sized portions. Use a meat tenderizer, or any hard blunt object and pound out the meat into thin pieces. About 1/2 cm thick.
  • In a skillet add the vegetable oil and bring it up to a boil.
  • In a shallow dish add the flour and all the seasonings. Whisk together. In another bowl beat an egg. Dip your meat into the flour, then the egg, then back to the flour making sure every part of the meat is well coated.
  • Drop the meat into the boiling oil and flip after 30 seconds. It only takes about a minute total per piece of steak.
  • Let the meat rest and begin on your gravy.
  • Empty the pan with the frying oil (you don't need to clean it, just dispose of the oil properly. Crumble the sausage into the pan and put the heat on medium low. Let the fat render and the sausage brown.
  • Take a tablespoon and scoop up a heap of the seasoned flour. Sprinkle it over the sausage stirring the pan to break up the flour bits. Add the butter and stir everything together. Then while stirring slowly trickle in the heavy cream. Let reduce to the desired consistency. Taste if it needs more seasoning (the flour was seasoned so it may not) and then adjust to taste.
  • Plate the chicken fried steak and spoon over the sausage gravy. Serve immediately.

Notes

This recipe is best the day it is made, but you can store both components separately in the fridge for up to three days. Just heat them up separately and then combine before you are ready to serve.
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Chicken Fried Steak With Sausage Gravy

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