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.
Ingredients
Bacon Mushroom Gravy
- 3 cups Cremini mushroom quartered
- 1 cup chopped bacon
- 1 gallon milk
- 1 lbs. butter
- 1 lbs. flour
- 3 tablespoons salt
- 2 tablespoons course black pepper
Chicken Fried Steak
- 6 ounces beef cutlet
- 3 cups Seasoned Flour
- 3 cups Egg wash
- Salt to taste
- Pepper to taste
Instructions
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.
Notes
This recipe is provided courtesy of Beaver's in Houston.
Tried this recipe?Let us know how it was!