Chicken Fried Steak with Cream Gravy

Print
Email
|

by Bobby Deen

"Bobby Deen: From my Mama's Table to Mine" cookbook

Posted on February 8, 2013 at 1:00 PM

Updated Friday, Feb 8 at 1:03 PM

1/4 cup all purpose flour

1/4 cup 1% milk

1 large egg, lightly beaten

Hot sauce to taste

3 cups corn flakes, crushed

2 tsp The Lady's House Seasoning (see below)

4 cube steaks (4 oz each)

1 tbsp cornstarch

1/2 cup low sodium beef broth

1/4 cup fat free half-and-half (or use low fat, optional)

Freshly ground black pepper to taste

1) Preheat the oven to 400 degrees F.  Spray a rimmed baking sheet with cooking spray.

2) Pour the flour onto a dinner plate.  in a shallow bowl, whisk together the milk, egg, and a few dashes of hot sauce.  Place the corn flakes, seasoned with 1 teaspoon of the House Seasoning on a second dinner plate.

3) Season the steaks with the remaining 1 teaspoon of House seasoning.  Dredge them in the flour, patting off any excess, then dip them into the egg mixture, letting any excess drip off.  Finally,dredge them in the crushed corn flakes, pressing lightly to help the flakes adhere.

4) Place the steaks on the prepared baking sheet.  Spray the tops of the steaks lightly with extra cooking spray.  Bake until cooked through, about 15 minutes.

5) Meanwhile, in a small cup, mix the cornstarch with 1 tablespoon of the beef broth and stir until the cornstarch is dissolved.  In a small saucepan, combining the cornstarch misxture with the remaining beef broth and the half-and-half.  Bring to a boil over medium-high heat, stirring frequently.  Let the gravy boil, stirring constantly, until thickened, about 2 minutes.  Season generously with pepper and serve the steaks smothered in the gravy.

Serves 4

Fat 9g

Calories 300

The Lady's House Seasoning

1 cup salt

1/4 cup freshly ground black pepper

1/4 cup garlic powder

Combine all the ingredients in a small bowl.  Store in an air-tight container for up to six months.  Makes 1 1/2 cups.

 

 

 

Print
Email
|