Chicken Fried Steak with Gravy & Heavenly Orange Fluff Salad

Chicken Fried Steak with Gravy
1 1/2 cups milk
2 large eggs
2 cups flour
2 tsp seasoned salt
Black pepper
3/4 tsp paprika
1/4 tsp cayenne pepper
3 lbs. cube steak
Kosher salt
1/2 cup canola or vegetable oil
1 Tbsp. butter

1/3 cup flour
1/3 cup flour
3 -4 cups milk
1/2 tsp seasoned salt
Black pepper

Mashed potatoes, for serving

Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat. Place the breaded meat on the clean plate, then repeat with the remaining meat.

Heat the oil in a large skillet over medium heat. Add the butter. Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-line plate and keep them warm. Repeat until all the meat is cooked. After all the meat is cooked, retain 1/4 cup grease in skillet; heat up.

For the gravy: when the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.

Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5-10 minutes. Add more milk if it becomes overly thick. Serve over meat next to a helping of mashed potatoes. Pour gravy over the meat and potatoes.

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Heavenly Orange Fluff Salad
1 4 oz. package orange-flavored gelatin
1 8 oz. container frozen whipped topping, thawed,
1 cup sour cream
3 cups mini marshmallows
1 20 oz. can crushed pineapple, drained
1 15 oz. can mandarin oranges, drained
1/2 cup chopped walnuts

In a large bowl, combine gelatin, whipped topping, and sour cream; mix well. Gently stir in the remaining ingredients and refrigerate 1 hour, or until ready to serve.

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Laverne Diede
Rhonda Fitterer

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