Oh for the love of gravy!
I think cream gravy just happens to be one of my favorite things on earth.
My absolute favorite way to eat cream gravy is this creamed chicken recipe. (It’s one of my family’s favorite meals!)
But I must, must have another medium in which I can make the gravy.
So, I decided to slather it over cube steak.
Cube steak happens to be round steak that has been run through a tenderizer. It’s still not the most tender of meats, but it’ll suffice. We just got our beef back from the processor, and there is always cube steak in the bundle, so this is how I prepare it.
Most chicken fried steak recipes that I have seen use gravy that is made with flour and milk. Since I could practically drink cream gravy through a straw, I figured it would be better than the traditional chicken fried steak gravy. Here’s what I do….
- Start with cube steak. Cut it up into smaller pieces and season both sides with salt and pepper. Trim any extra fat.
- Dip your steak into an egg wash mixture (I just use an egg and some milk.)
- Dip the moistened steak into seasoned flour. I usually add lots of black pepper, Lawry’s seasoned salt, paprika, and a little garlic powder.
- Fry in about 1/4 inch of oil. Flip when they are golden. Oops….mine may have gotten a little beyond the golden mark tonight… 😉 The gravy will hide that!
- Once they are done on both sides, drain on a paper towel. Pour off grease, but let those delicious brown bits stay in the pan! (My grandma used to call them jellybeans when I was a kid.)
- Add approximately 2 cups of heavy cream, 1 1/2 tsp. chicken base, and lots of black pepper to the pan. Bring to a boil.
- Scrape up the brown bits and stir into the gravy. Add the steak and boil until the gravy is thickened to your liking. Oooh baby…it’s getting nice and thick now. 🙂
- Serve with mashed potatoes and corn for the sake of comfort food deliciousness.
- And be sure to put extra gravy on your plate. 😉