Beaver’s Chicken Fried Steak with Bacon-Shroom Gravy
Beaver's Chicken Fried Steak with Bacon-Shroom Gravy
What makes this Chicken Fried Steak so amazing? It's the gravy, hands down! This recipe is from our friends at Beaver's Houston.
Bacon Mushroom Gravy
Sauté bacon on med low heat and sweat it with the mushrooms, cook until mushrooms are cooked well.
Add butter and melt. Whisk in flour to make a roux. Cook until smooth in texture. Should be a blonde color roux.
Slowly start adding milk and continue to stir until all the milk is incorporated.
Cook on medium low heat until the roux is cooked and milk has thickened. If too thick, you can thin out with a little water.
Add salt and black pepper to taste.
Chicken Fried Steak
Set deep fryer to 350 degrees. Take tenderized beef cutlet and sprinkle with salt and pepper.
Dredge in seasoned flour mix. Dust off any excess flour.
Dip into egg wash and allow any excess egg wash to drip off before going back into seasoned flour.
Dredge again in flour mix. Make sure the cutlet is well coated and press the flour well into the meat. Dust off before putting into the deep fryer.
Slowly release the chicken fried steak into the fryer and cook until golden brown, about 4 to 5 minutes.
Remove from fryer and allow to drain off any extra oil.
Place on plate and cover with bacon mushroom gravy.
This recipe is provided courtesy of Beaver's in Houston.