500gramsBeefI used tenderloin but you can use what you have
1Italian Sausageabout 100 grams
1 cupFlour
1tbspPaprika
2tspGarlic Powder
2tspOnion Powder
2tspSalt
1tbspBlack Pepperfreshly cracked
300mlHeavy Creammore or less to desired consistency
2tbspButter
1Egg
1cupVegetable Oilor whatever high smoke point oil you like to fry with
1tspCayenne Powderoptional
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.