| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 egg
- 1/4 cup milk
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Salt and freshly cracked black pepper
- 4 cube steaks, about 1 to 1 1/4-pounds
- 1/2 cup canola oil
- Sawmill Gravy, recipe follows
- 12 ounces breakfast sausage, small diced (patties may be used and broken into small pieces)
- 3 tablespoons canola oil
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 tablespoon fresh thyme, chopped
- Salt and freshly cracked black pepper
Instructions
- In a pie pan, whisk together the egg and milk. In a second pie pan, combine the flour, cornmeal, paprika, cayenne, salt and freshly cracked black pepper, to taste.
- Season the beef with salt and pepper and dredge the steaks in the flour mixture. Shake off any excess, then submerge them in the milk and egg. Dredge them again in the flour mixture. Make sure both sides are well coated with the egg mixture before dredging them for the second time. Dust off the excess flour and set aside.
- Heat the oil in a deep skillet over medium-high heat. Add the steaks and fry until their coatings become golden brown and crisp, about 3 to 5 minutes. Remove them to a plate lined with a brown paper bag or paper towels to drain. Arrange them on serving plates and serve with the Sawmill Gravy.
- Brown the sausage in a cast iron or heavy-bottomed skillet, over medium heat. When fully cooked, remove the sausage from the pan and set aside.
- In the same pan, over low heat, add the canola oil. Whisk in the flour and cook, constantly stirring, until the flour turns a pale golden color, about 5 minutes. Slowly whisk in the milk and thyme and bring to a simmer. Cook, stirring occasionally, until the gravy has thickened, about 5 to 10 minutes. Return the reserved sausage to the skillet and season with salt and a generous amount of black pepper. Serve alongside the Chicken Fried Steak.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1015 |
| Total Fat | 75 g |
| Saturated Fat | 16 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 2 g |
| Sugar | 8 g |
| Protein | 50 g |
| Cholesterol | 201 mg |
| Sodium | 1008 mg |
Reviews
The flavor of the steaks was great. I highly recommend using thin cubed steaks. Mine were entirely too thick and chewy.
I’m giving this recipe a 4 star, because the gravy was not to tasty at all, the meat was great though.
Excellent! Awesome! The best recipe I’ve ever gotten from Food Network! Love it!
Pretty much the way we made it when I grew up in Tennessee, except for the cayenne. And, of course, we used bacon grease to fry the steaks!! Heart attack on a platterm but deeeeelish!
This is so delicious, my family enjoyed the taste of cayenne that kicked it up. Will be making this recipe again and again.
This was delicious. Will definitely make again. I changed out the cornmeal for milled flax seed because my daughter requires a high fiber diet and it was a great way to get some in. Also, next time I will not put the sausage back in the gravy. It was too much and didn’t quite go with the meat. What I’ll do is take the leftover gravy and add the sausage to that for biscuits and gravy!!
My son demands that I do this again. Followed the recipe word for word. I’m making it tonight, but I’m going to try doing the steakes in the oven, I’ll let you know if it turns out as good.
Pretty good! Easy and flavorful. Great choice of meat; and inexpensive as well. Do not skip out on the gravy; the gravy is what made this dish complete. Serve this with buttermilk biscuits to soak up on the gravy. Thanks Sandra!
Fixed this recipe with the Sawmill Gravy and we loved the steak, but it stuck to the pan after flipping it over. We also did not care for the sausage in the gravy. I played around with it a couple of times and have found if I had some butter to the oil the steaks get nice and golden brown. I also omitted the sausage from the gravy because for some reason it did not taste right with the steak, I also cut back on the Thyme, we found it a little overpowering the first time. With these little changes its now a great recipe!
I attempted making this for the 1st time bout a month ago, I’ve never made chicken fried steak b4, nor have I ever been particularly skilled at making gravy but I needed a recipe to use the cube steak I had in the freezer. My hubby isn’t really in2 the dish too much himself, altho I order it frm restaurants frm time to time. It turned out awesome 😀 I added just a lil’ more cayenne, as we luv spicy/for the “kick” to be more prominent than most recipes call for. There was some leftover gravy, as one reviewer had also stated, which was gr8 cuz I used it to make homemade biscuits & sausage gravy for breakfast some days l8r, b4 the gravy spoiled. Would like to make this & have our kids over for dinner one nite to see how they like it :-