Chicken-Fried Steak Strips With Milk Gravy

By Addie

"This is very popular in our house. The kids love the strips they can eat with their fingers and dip into the gravy. They prefer to have french fries with this so they can dip them in the gravy, too. Most definitely a Texas (or Oklahoma) recipe - Southwestern U.S. NOTE: Although this isn't a low fat recipe, it doesn't contain anywhere near the amount indicated in the nutrition facts which include all the oil. If the oil is hot enough when you add the steak strips, it will absorb very little oil. Also, you can drain the cooked steak strips on paper towels to absorb more fat."

Ingredients

• 2 large eggs
• 1 cup milk
• 6 tablespoons chopped onions, pressed through a garlic press, reserving the pulp and the juice ( can use the food processor, too)
• 2 garlic cloves, pressed through a garlic press
• 1 lb round steaks, cut into strips, 4 by 1/2 by 1/2 inch
• 1 1/2 cups flour
• 1 tablespoon seasoning salt ( I use McCormick's SeasonAll)
• 2 cups vegetable oil ( or enough to cover the skillet with 1/2 inch oil)
• ..................................
• Gravy
• 2 tablespoons flour
• 2 cups milk

Preparation

Step 1

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 sauce boat.
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REVIEWS:

This dish was super easy to make and the taste was delicious! This is a definite keeper.

This was great. I didn't use round steak, but we had bought some of those frozen steaks they peddle door to door. So I used a few of the smaller cuts of those. I didn't think the gravy was going to turn out, so I cranked up the heat and added a little bit of a flour slurry. Turned out perfect. My new favorite. Thanks for sharing.

Made this just like it says, used a "Magic Bullet" blender to chop and mix the onions and milk combo. What a great idea, would have never occurred to me. We absolutely loved this dish. Since there is only two of us, I froze half and we had it again last night. We ate all the gravy first time around, so I froze a small amount of the "grease" and then made new gravy. Yummy. Thanks for sharing this with us.

This dish was super easy to make and the taste was delicious! This is a definite keeper.

This was great. I didn't use round steak, but we had bought some of those frozen steaks they peddle door to door. So I used a few of the smaller cuts of those. I didn't think the gravy was going to turn out, so I cranked up the heat and added a little bit of a flour slurry. Turned out perfect. My new favorite. Thanks for sharing.

Made this just like it says, used a "Magic Bullet" blender to chop and mix the onions and milk combo. What a great idea, would have never occurred to me. We absolutely loved this dish. Since there is only two of us, I froze half and we had it again last night. We ate all the gravy first time around, so I froze a small amount of the "grease" and then made new gravy. Yummy. Thanks for sharing this with us.

This was a nice change from fried cube steak. (Aka country fried steak) it seemed to take a long time to get brown. but i was being careful not to cook to fast. the steak by itself was ok but when you eat along with the gravy it does make a huge difference. I didn't change anything. We had this along with mashed potatoes and squash casserole. I was really wanting some fresh sweet corn on cob to go along w/it. i did pound the meat a little with a tenderizer. I tried to make sure that each piece got some of the onion solids on it. Thanks for sharing!

I thought it tasted great. I made it but the sauce didn't turn out for me. I will make it again but I couldn't get my husband or son to eat it. I hope my daughter will eat it.

So good! I love chicken fried steak, but find cube steak way too tough so this was wonderful! Great idea to make it in strips too. My family gobbled this up as well as 2 pop in visitors! Thanks for the awesome recipe!

Definitely a keeper! The onion and garlic in the milk really added a nice flavor (and I love the idea of pressing the onion in a garlic press - that's an idea I plan to use in other things where I want the onion flavor, but not chunks of onion) Next time I will use about half the milk for the soaking, though. The gravy needs about 3 Tablespoons of flour (and don't remove those good crunchy bits from the pan, either)

I don't want to rate this because I'm not sure if I had made a mistake in the recipe or if this is the way Chicken Fried Steak tastes like. This was kind of mushy to taste and not very good at all. DH and I took about 3 bites out of the whole recipe between the 2 of us before we threw it away. Sorry.

I made this for our dinner on 3/10/08. When I've made chicken/country fried steaks before, cube steaks were always used.But this time I thought I would try something different.Since it was just myself and SO,only half of the recipe was made.I made a couple of changes on the way that the onions and garlic were done in the recipe. I don't have a garlic press,so I finely chopped the onions,mixed about 1/2 teaspoon of garlic powder with the onions and mashed the mixture together with back of a spoon and it seemed to work just fine.Even with just a 1/2 cup of milk it seemed like there was too much of the egg/milk mixture.Next time I'm going to just use about 1/3 cup of milk.As Chef Lovemy4kids said the gravy was a little thin,so I added about 1/4 cup of flour and it worked just great.The taste of the strips were very good by themselves,but with the gravy it was over the top.This will be made again.

Aside from the gravy being a little on the thin side, this dish was really flavourful and simple to make. Will make this regularly. Thank you for sharing.

Fantastic! There is so much flavor created by adding the onion and garlic to the milk. I may even use that as a marinade next time and see what happens. Very fast and easy! I didnt press the onion like you stated, I did grate it using the smallest holes on my grater and added the liquid and pulp as directed. More to wash but it worked very well. I did use a garlic press for the garlic. I was taking pictures while dh was making the gravy and forgot all about getting that in the pic! Sorry. It was a yummy gravy tho! Thanks for a great and very TEXAN recipe!

Really good home cooking!!! Family ate it up!!! Served it with some mashed potatoes!

People in Oklahoma love chicken fried anything and steak definately tops the list. Adding the pressed onions and garlic to the milk really gave this good flavor. I will use this trick many more times in other recipes as well. Now let's talk about the gravy. Don't wipe the skillet clean, keep all those yummy crumbs in the gravy. I thought it was a little thin, so I would probably up the flour to about 2 Tablespoons. Also, a true southerner would double the amount of gravy, so you have enough to smother your steaks, mashed potatos, and biscuits with it. (My husband thinks you need to put corn on the mashed taters before smothering, but I think that is gross-lol) I will be making this again. Thanks for a great recipe.

This recipe is right at home in Alabama as well! True Southern comfort food! I made this for my 2 sons, myself, and my parents whom we are visiting. This was a winner with all of us! Can't wait to make it for DH when I get home, I know he'll love it too! Thanks for posting a recipe that is quick, easy, and totally satisfying!

Thank you! My 3 year old is so picky; he eats calamari, but refuses to try PB & J's and cheeseburgers or ketchup & mustard! But, he tried this and loved it. I am always on the lookout for kid-friendly ideas and this is a keeper. I put the steak in Morton's Tender Quick overnight & then allowed the strips to marinate for 4 hours in the milk mixture. I didn't even bother with the gravy; they are just as good without anything to dip in. A definite keeper.

Pretty tasty, everyone really likes this. It even tasted good the next day. The only thing I did differently was to marinate the steaks in the milk mixture for about a half hour and added a tad more garlic, cause I love the stuff. I also put my onions in a food processor to really mince it fine.

Hey, Nan, ya got a winner in this nifty little recipe! Made a batch of french fries to go with, and skipped the gravy. One small steak was plenty for two. Made a light and tasty weeknight supper. Thank you, my Dear, I'll be doing this one again