Chicken-Fried Steak with Cream Gravy - Paul Deen

By hazelljbmh

The picture was taken prior to adding the gravy. These are outstanding!
It's very important to pound these steaks enough so they cook evenly.

Ingredients

• 4 boneless top round steaks (1/2 pound each, 1/2 inch thick)
• 2 1/2 tsp Paula Deen's House Seasoning, plus extra as needed (1 cup salt, 1/4 cup garlic powder, 1/4 cup black pepper)
• 1 1/2 cups plus 3 tbsp all-purpose flour
• 1 cup buttermilk
• 1 large egg
• 1/2 cup vegetable oil
• 1 cup beef broth
• 1 cup heavy cream

Preparation

Step 1

With the flat side of a meat pounder or a small, heavy skillet, pound the steaks until 1/3 inch thick. Season all over with 1 tsp of the House Seasoning.
In a shallow bowl, mix together the 1 1/2 cups of the flour and the remaining 1 1/2 tsp House Seasoning. In a separate shallow bowl, beat together the buttermilk and egg.
Dredge the steaks in the seasoned flour, shaking off any excess, then dip into the buttermilk mixture, letting any excess drip off, and then dip again into the flour to coat.
In a large skillet heat the oil over medium-high heat until it shimmers (you want it real hot). Cook the steaks until browned, about 3 minutes per side. Transfer to a paper towel-lined plate to drain.
Drain all but 3 tbsp of the oil from the skillet. Add the 3 tbsp flour and stir until browned, about 2 minutes. Add the broth and cream and bring to a boil. Stir until thickened, about 2 minutes. Taste and add some House Seasoning to the gravy, if desired. Serve up the steaks smothered in the cream gravy.