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Chicken Fried Steak with Diced Potato Gravy


adapted from recipe by Sunny Anderson

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  • 1 egg
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • Kosher salt & fresh ground pepper
  • 1 lb cube steak, cut into individual steaks
  • 1/2 cup flour
  • 1/4 cup cornstarch
  • Butter and oil for frying
  • Diced Potato Gravy
  • 2 Tbls unsalted butter, divided
  • 1/4 red onion, chopped
  • 1 clove garlic, minced
  • 1 Tbls flour
  • 1 bay leaf
  • 1-1/4 cup beef broth
  • 1 large russet potato (or 6 small creamer potatoes), diced
  • Kosher salt & fresh ground pepper


Servings 2
Preparation time 20mins
Cooking time 40mins


Step 1

In medium bowl, whisk egg, cumin, and rest of spices. Add steaks, stir to coat, and let sit 10 mins. In a shallow bowl, combine flour, cornstarch, salt/pepper (pinch). Remove steaks from egg mixture and dredge in flour mixture. Let sit another 10 mins.

In a deep, heavy-bottomed skillet, add 1 Tbls butter and 1 Tbls oil. Add steaks once butter/oil is hot and fry until golden on each side. Remove to serving platter and top with diced potato gravy.

Gravy: In a large skillet, heat 1 Tbls butter over medium heat. Add onions and garlic and saute until tender. Whisk in flour. Add bay leaf and broth and simmer until slightly thickened, then add potatoes. Cook until potatoes are tender, about 8-10 mins. Season with salt and pepper. Stir in remaining tablespoon of butter. Pour over steaks.


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