Mock Chicken Fried Steak With Milk Gravy Food

MOCK CHICKEN FRIED STEAK

Steps:

• mix beef onion powder parsely chili powder if you want eggs and 1 cup of the cracker crumbs
• mix well.
• divide mixture into 8 balls
• sprinkle rest of cracker crumbs on board
• put pattties on these and roll out thin
• be sure each side is well coated with crumbs
• put on wax paper and chill 30 minutes or may be frozen brown on both sides then put in oven to keep hot.

CHICKEN FRIED STEAK WITH GRAVY

Steps:

• For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
• 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 (dry mixture/wet mixture/dry mixture). 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. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) 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-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
• After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to 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 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.
• Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!

CHICKEN-FRIED STEAK & GRAVY

Steps:

• Place 1 cup flour in a shallow bowl. In a separate shallow bowl, whisk eggs and 1/2 cup milk until blended. Sprinkle steaks with 3/4 teaspoon each salt and pepper. Dip in flour to coat both sides; shake off excess. Dip in egg mixture, then again in flour., In a large cast-iron or other heavy skillet, heat 1/4 in. of oil over medium heat. Add steaks; cook until golden brown and a thermometer reads 160°, 4-6 minutes on each side. Remove from pan; drain on paper towels. Keep warm., Remove all but 2 tablespoons oil from pan. Stir in the remaining 1/4 cup flour, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth; cook and stir over medium heat until golden brown, 3-4 minutes. Gradually whisk in water and remaining milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.

CHICKEN-FRIED STEAK WITH CREAM

Steps:

• Make the gravy: Melt the butter with the vegetable oil in a saucepan over medium heat. Sprinkle in the flour and cook, whisking, until smooth and deep golden brown, about 2 minutes. Gradually whisk in the milk and simmer, whisking to remove any lumps, until the gravy thickens, 4 to 6 minutes. Add 2 to 3 teaspoons salt and 1 teaspoon pepper. Cover and remove from the heat.
• Make the steak: Place the steaks between 2 pieces of heavy-duty plastic wrap and pound to 1/8 inch thick with a mallet or heavy skillet. Season generously with salt and pepper. Whisk the flour, baking powder and 1 teaspoon each salt and pepper in a shallow bowl. In another shallow bowl, whisk the milk and eggs. One at a time, dredge each steak in the flour mixture, dip in the egg mixture, then return to the flour mixture, pressing firmly to coat. Transfer the breaded steaks to a rack.
• Preheat the oven to 250 degrees F. Set another rack on a rimmed baking sheet. Heat about 1 inch of vegetable oil in a cast-iron skillet or Dutch oven over high heat until a deep-fry thermometer registers 350 degrees F. One at a time, fry the steaks until golden brown, turning once, about 5 minutes (return the oil to 350 degrees F between each steak). Transfer the finished steaks to the rack on the baking sheet and keep warm in the oven while you make the rest.
• Meanwhile, reheat the gravy. Stir in some water, 1 tablespoon at a time, if the gravy is too thick. Drizzle the fried steak with the gravy and top with scallions.

BBQ CHICKEN FRIED STEAK WITH WHITE GRAVY

Steps:

• Set up your grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Set up a breading station for the cube steak. Add 1/2 cup flour to a dish, then season with salt and pepper and set aside. Add the beaten eggs to a separate dish, then season with salt and pepper and set aside. Mix together the rice flour, instant coffee, crushed BBQ chips and 1 cup flour in a third dish and season with salt and pepper; set aside.
• Place a large cast-iron skillet over the direct-heat side of the grill. Add enough olive oil to come 1 inch up the side of the skillet. Preheat the oil to 350 degrees F.
• Dredge each piece of cube steak in the flour, egg and then flour/chips mixture, shaking off any excess in between. Add the steaks to the oil in batches and cook until golden brown and crisp, 2 to 3 minutes per side. Remove to a cooling rack and set aside. Pour out the leftover oil from the skillet and discard it. Be careful to keep all the brown bits on the bottom of the skillet-they have all the flavor! Place the skillet back on the grill over direct heat and add the butter. Cook until melted, then whisk in the remaining 3 tablespoons flour, creating a roux that looks like wet sand. Cook the roux, whisking, until golden brown, about 4 minutes. Whisk in the milk a third at a time, continuing to whisk so no lumps form. Whisk in the buttermilk and season with salt and pepper. Cook, whisking, until luscious and thick, 5 to 7 minutes. Stir in the parsley and chives. Move to the indirect side to keep warm.
• To serve: Place a piece of chicken fried steak on a plate. Spoon the gravy over the top.

CHICKEN-FRIED STEAK WITH SPICED MILK GRAVY

Steps:

• For the marinade: Soak the tenderized steaks in the buttermilk for 1 hour or up to overnight. This will help tenderize the meat. For the spiced milk gravy: Like any good gravy, we are starting out with a simple roux of equal parts butter and flour. Melt the butter in a medium saucepot over medium heat, then whisk in the flour. Cook the flour and butter until it's a light blond color (just enough to cook the raw taste out), about 2 minutes, and then whisk in the broth and milk. Bring the gravy to a simmer and cook until thickened, 2 to 3 minutes. Add in the Worcestershire sauce, peppercorns, brine, hot sauce and salt to taste and bring back to a simmer. Check for seasoning and set aside until ready to use. For the chicken-fried steaks: Preheat the oven to 250 degrees F. Add the flour, salt, black pepper, garlic powder, baking soda, cayenne and onion powder to a shallow baking dish. Remove the steaks from the buttermilk and place each steak in the flour mixture, coating all of the sides and shaking off the excess. Next, dip the steaks back into the buttermilk, coating them on all sides and allowing the excess to drip off. Return to the flour mixture once again, shaking off the excess. Reserve the flour mixture for dredging the steak a third time for an extra-crispy crust after resting. Let the steaks sit on a wire rack in the fridge 30 minutes (this will help the coating to really adhere to the chicken-fried steak). Then re-dredge in the seasoned flour just before frying. Heat 1-inch vegetable oil in large cast-iron skillet over medium-high heat to 350 degrees F. Working in batches of two at a time, place the steaks in the hot oil and fry until golden brown, using tongs to turn once, 2 to 3 minutes per side. Transfer to a wire rack set over a baking sheet and place in the oven to keep warm. Repeat the process with all the steaks. Transfer the chicken-fried steaks to individual plates. Spoon the Spiced Milk Gravy over the steak and serve immediately.

MOCK CHICKEN FRIED STEAK

Steps:

• In a medium bowl, mix together the ground beef, parsley, chili powder, salt, egg, and 1 cup of crushed saltine crackers. Form into 6 balls, then flatten into patties. Coat patties with remaining cracker crumbs, and place them on a plate. Refrigerate for at least 30 minutes.
• Heat the oil in a large skillet over medium heat. Fry patties for about 7 minutes per side, or until the centers are well done and the outside is golden brown.

VEGAN MOCK SOUTHERN CHICKEN FRIED STEAK

Steps:

• Biscuits:.
• In a medium bowl mix the flour, baking powder, nutritional yeast flakes and salt together.
• With a fork, blend in the margarine until the mixture is crumbly, then stir in the soy milk and blend well.
• Drop biscuit size spoonfuls of dough onto a lightly greased baking sheet.
• Bake at 450'F for 10-15 minutes until nicely golden brown.
• Chicken:.
• While the biscuits are baking, preheat a large heavy skillet over medium high heat.
• slice the mock chicken into small round steaks.
• Pour 1/2 cup of flour into a shallow dis and pour the other 1/2 cup flour into another shallow dish and add the cornmeal, paprika, salt and pepper. Pour the 1/2 cup non-dairy milk into a separate shallow bowl.
• Dip the mock chicken into the soy milk then the plain flour. Next dip the mock chicken into the soy milk and then into the season flour cornmeal mixture.
• Add 2 tablespoons of oil to a hot pan and cook 3 steaks at a time. Brown the steaks about 2 minutes per side or until cooked and remove from the pan.
• Add 2 tablespoons more of oil and reheat with remaining steaks. Remove the steaks to a serving platter.
• Add 2 tablespoons flour to the pan and cook for 2 minutes. Whisk in the broth and parsley, season with salt and pepper.
• Whisk the soy creamer into the gravy. When the gravy bubbles remove from the heat.
• Serve steak and warm biscuits with gravy on top.
• Bon Appetit!

CHICKEN FRIED CHICKEN WITH MILK GRAVY

Steps:

• Pound breasts a little to flatten.
• Roll breasts in flour, then egg, and back in flour.
• Heat oil in large skillet on med hi.
• Add breasts and cook and turn until golden brown and juices run clear, (about 8 minutes).
• Remove and keep warm.
• To skillet add flour, stir until light brown and bubbly.
• Add a little more oil if needed.
• Mix the milks together.
• Slowly pour half the milk mix into skillet, stirring hard.
• Continue adding milk and stirring until as thin as you like.
• Add salt and pepper.
• Let boil 1 minute.
• Spoon over chicken.

CHICKEN-FRIED STEAK STRIPS WITH MILK GRAVY

Steps:

• In a wide flat bowl or pie plate, whisk together the egg, the milk, the onion pulp and juice, and the garlic. Mix the flour and seasoned salt in another wide flat bowl or pie plate.
• Dip the steak strips into the egg mixture, and then dredge them in the seasoned flour, shaking off the excess.
• In a large heavy skillet heat 1/2 inch of oil over moderately high heat until it is hot.
• Fry the steak strips in batches, turning them once, for 3 minutes, and transfer them to paper towels to drain.
• Keep the strips warm on an ovenproof platter in a preheated 200 F oven.
• Make the gravy: pour off the oil from the skillet, reserving 3 tbsp of it, and wipe the skillet clean.
• In the skillet cook the flour in the reserved oil over moderate heat, stirring for 5 minutes.
• Add the milk in a stream, whisking, and simmer the gravy, whisking, for 5 minutes.
• Transfer the gravy to a sauceboat.

PERFECT CHICKEN FRIED STEAK WITH CLASSIC BROWN GRAVY

Steps:

• salt and pepper both sides of the meat. mix flour, thyme, garlic powder, onion powder and coat both sides of each steak with flour mixture. now dip each steak in egg wash on both sides. finally put back in flour mixture on both sides again. fry in 350 degree oil browned on each side. you can either pan fry with or deep fry. it's your choice. both methods turn out fantastic! fry until deep golden brown. let rest for a few moments on a paper towel.
• for the gravy -.
• brown onion in butter until caramelized. add flour and whisk for a few minutes until rawness is out of flour. now add beef stock and whisk until it starts to thicken up. simmer for 10 minutes. add cream and mix throughout and pour over chicken fried steaks and enjoy. this is an excellent recipe and i think you'll agree.
• ***if you want to have more of a traditional white pepper gravy, use whole milk instead of beef stock. still add the cream and add more pepper.
• enjoy!

MOCK CHICKEN FRIED STEAK WITH MILK GRAVY

Steps:

• Mix 2 cups flour with salt and pepper.
• Shape ground beef into four thin patties.
• Dip patties into flour, then beaten egg, then flour again.
• Put shortening, oil or lard into a heavy skillet over medium high heat.
• When a little flour sprinkled into skillet begins to sizzle, add patties.
• Cook for about 5 minutes per side.
• Remove and drain on paper towels.
• To make gravy:.
• Remove all but four tablespoons of fat from skillet.
• Stir in 4 tablespoons of dredging flour and 1/4 teaspoon salt.
• Stir, scraping up browned bits, for about one minute till light brown.
• Whisk in milk gradually.
• Whisk until thick and bubbly.
• Remove from heat.
• Add 1/2 teaspoon black pepper or to taste.
• Stir well.