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
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.
