Paula's Chicken-Fried Steak with Cream Gravy

By Addie

I'm not sure exactly where the urge came from, or even whether I've had chicken fried steak in the past decade, but for some reason a week ago it started to sound really good. For help I turned to Lisa Fain of the Homesick Texan (also our Serious Salsa bureau chief), whose love for the dish is impressive. "While many foods hold sway over my heart, none (except for my beloved refried beans) reigns supreme more than chicken-fried steak." Can't argue with that.

The name comes from the cooking process. Simply, it's breaded and cooked in much the same way you would make fried chicken in a skillet. I have some experience with that. This isn't aggressive deep-fat frying, but the more gentle art of frying over moderate heat in a skillet. Think a lazy afternoon and not the back of a fast food restaurant. It takes longer, but the outside becomes perfectly crisp and crunchy, while the inside remains wonderful juicy. It's an incredible transformation.

The beef is top round, which is pounded very thin with a meat mallet before being dredged and fried. Round is the perfect choice, not because it's terribly tender and flavorful, but precisely because it is neither. Pounding the living daylights out of it and then frying it in oil adds some life to this boring cut. The cream gravy is also another example of remarkably cheap ingredients (flour and milk) transforming into something luscious and decadent. I'll be having this again very soon.

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 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

Details

Adapted from keyingredient.com

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.
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PAULA'S HOUSE SEASONING

1 cup salt,
1/4 cup garlic powder
1/4 cup black pepper