Chicken Fried Steak with Creamy Pork Sausage Gravy: A Southern Comfort Food Masterpiece
Chicken fried steak, a dish born from necessity and perfected through generations, stands as a testament to Southern ingenuity and comfort food at its finest. Imagine a tenderized steak, cloaked in a crispy, golden-brown breading, swimming in a luscious, creamy gravy brimming with savory pork sausage. That’s chicken fried steak with cream gravy, and it’s an experience that will warm your soul. This recipe provides a detailed guide to creating this iconic dish from scratch, ensuring a restaurant-quality meal in the comfort of your own kitchen.
## What is Chicken Fried Steak?
Despite its name, chicken fried steak doesn’t involve chicken. It’s a cut of beef, typically round steak, that has been tenderized, breaded, and pan-fried in a manner similar to fried chicken. The name likely comes from the cooking method’s resemblance to how chicken is traditionally fried. The result is a crispy, flavorful steak that’s surprisingly tender.
The gravy, traditionally a creamy white gravy, is the perfect complement to the richness of the steak. Using pork sausage adds another layer of flavor that elevates the dish to something truly special. The combination of textures and tastes makes chicken fried steak with cream gravy a satisfying and unforgettable meal.
## Why This Recipe Works
This recipe is designed for success, offering clear instructions and helpful tips at every step. Here’s why it stands out:
* **Detailed Tenderizing Instructions:** Achieving a tender steak is crucial. This recipe provides specific guidance on how to properly tenderize the steak without overdoing it.
* **Double Breading Technique:** The double breading ensures a thick, crispy coating that adheres well to the steak, creating that signature crunch.
* **Flavor-Packed Breading:** A blend of seasonings in the breading adds depth and complexity to the flavor profile.
* **Creamy, Flavorful Gravy:** The gravy is made with rendered pork sausage fat, infusing it with rich, savory flavor. The use of milk and a touch of cream creates a perfectly creamy texture.
* **Step-by-Step Instructions:** Clear, concise instructions guide you through each stage of the process, from prepping the steak to finishing the gravy.
## Ingredients You’ll Need
Before you begin, gather the following ingredients:
**For the Chicken Fried Steak:**
* 1 1/2 pounds round steak, about 1/2 inch thick
* 1 cup all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/2 teaspoon garlic powder
* 1/4 teaspoon paprika
* 1/4 teaspoon cayenne pepper (optional, for a little heat)
* 2 large eggs
* 1/2 cup milk
* Vegetable oil, for frying (about 2-3 cups)
**For the Creamy Pork Sausage Gravy:**
* 1 pound pork sausage (breakfast sausage)
* 1/4 cup all-purpose flour
* 3 cups milk
* 1/2 cup heavy cream (optional, for extra richness)
* 1/2 teaspoon salt (or to taste)
* 1/4 teaspoon black pepper (or to taste)
* Pinch of nutmeg (optional, adds warmth)
* Chopped fresh parsley, for garnish (optional)
## Equipment
* Cutting board
* Meat mallet or tenderizing tool
* Two shallow dishes (for breading)
* Large skillet or cast-iron skillet
* Whisk
* Spatula or tongs
* Paper towels
## Step-by-Step Instructions
Follow these detailed instructions to create the perfect chicken fried steak with creamy pork sausage gravy:
**Part 1: Preparing the Chicken Fried Steak**
1. **Tenderize the Steak:** Place the round steak on a cutting board. If the steak is one large piece, cut it into 4-6 individual serving-sized portions. Using a meat mallet or tenderizing tool, pound the steak to about 1/4 inch thickness. Be careful not to over-tenderize, as this can make the steak too thin and fall apart during cooking. Aim for an even thickness across each piece.
2. **Prepare the Breading:** In a shallow dish, combine the flour, salt, pepper, garlic powder, paprika, and cayenne pepper (if using). Mix well with a fork.
3. **Prepare the Egg Wash:** In another shallow dish, whisk together the eggs and milk until well combined.
4. **Bread the Steak:** Dredge each piece of tenderized steak in the flour mixture, ensuring it’s fully coated. Shake off any excess flour.
5. **Dip in Egg Wash:** Dip the floured steak into the egg wash, making sure both sides are completely coated.
6. **Double Bread:** Return the steak to the flour mixture and coat again, pressing gently to ensure the flour adheres well. This double breading is key to achieving a crispy crust. Shake off any excess flour.
7. **Rest the Breading:** Place the breaded steak on a wire rack or clean plate and let it rest for about 10-15 minutes. This allows the breading to adhere better and prevents it from falling off during frying.
**Part 2: Frying the Chicken Fried Steak**
1. **Heat the Oil:** Pour vegetable oil into a large skillet or cast-iron skillet to a depth of about 1/2 inch. Heat the oil over medium-high heat until it reaches a temperature of 350-375°F (175-190°C). You can use a thermometer to check the temperature, or test the oil by dropping a small amount of flour into it – if it sizzles and browns quickly, the oil is ready.
2. **Fry the Steak:** Carefully place the breaded steak into the hot oil, being careful not to overcrowd the skillet. Fry in batches if necessary to maintain the oil temperature. Overcrowding the skillet will lower the oil temperature and result in soggy steak.
3. **Cook Until Golden Brown:** Fry the steak for about 3-4 minutes per side, or until it’s golden brown and crispy. Use a spatula or tongs to flip the steak carefully.
4. **Drain on Paper Towels:** Remove the fried steak from the skillet and place it on a plate lined with paper towels to drain excess oil.
**Part 3: Making the Creamy Pork Sausage Gravy**
1. **Brown the Sausage:** In the same skillet (after removing most of the oil, leaving about 2-3 tablespoons of the rendered sausage fat), crumble the pork sausage and cook over medium heat until it’s browned and cooked through. Break up the sausage with a spoon as it cooks.
2. **Remove Excess Fat (Optional):** If there’s an excessive amount of fat in the skillet after cooking the sausage, you can drain off some of it, leaving about 2-3 tablespoons.
3. **Make a Roux:** Sprinkle the flour over the cooked sausage and fat. Cook for about 1-2 minutes, stirring constantly with a whisk, until the flour is incorporated and starts to turn a light golden brown. This creates a roux, which will thicken the gravy.
4. **Whisk in the Milk:** Gradually whisk in the milk, about 1/2 cup at a time, making sure to incorporate it fully into the roux before adding more. This will prevent lumps from forming. Continue whisking until all the milk is added and the mixture is smooth.
5. **Simmer and Thicken:** Bring the gravy to a simmer over medium heat, stirring occasionally to prevent sticking. Continue simmering for about 5-7 minutes, or until the gravy has thickened to your desired consistency. If the gravy becomes too thick, you can add a little more milk to thin it out.
6. **Add Cream (Optional):** For an extra rich and creamy gravy, stir in the heavy cream during the last minute of cooking.
7. **Season to Taste:** Season the gravy with salt, pepper, and a pinch of nutmeg (if using). Taste and adjust the seasonings as needed.
**Part 4: Serving**
1. **Serve Immediately:** Serve the chicken fried steak immediately, topped generously with the creamy pork sausage gravy.
2. **Garnish (Optional):** Garnish with chopped fresh parsley, if desired.
3. **Suggested Sides:** Chicken fried steak with cream gravy is traditionally served with mashed potatoes, biscuits, green beans, or corn. These sides complement the richness of the steak and gravy and create a complete and satisfying meal.
## Tips for Success
* **Don’t Over-Tenderize:** While tenderizing is important, be careful not to overdo it. Over-tenderizing can make the steak too thin and prone to falling apart during cooking.
* **Use a Thermometer:** Using a thermometer to monitor the oil temperature ensures that the steak cooks evenly and doesn’t become greasy.
* **Don’t Overcrowd the Skillet:** Fry the steak in batches to avoid overcrowding the skillet, which can lower the oil temperature and result in soggy steak.
* **Whisk Constantly:** When making the gravy, whisk constantly to prevent lumps from forming.
* **Adjust Seasonings:** Taste and adjust the seasonings in the gravy as needed to suit your preferences.
## Variations
* **Spicy Chicken Fried Steak:** Add more cayenne pepper to the breading for a spicier kick.
* **Country Fried Steak:** Use a different cut of beef, such as cube steak, and follow the same cooking method. Cube steak is already tenderized, so you may not need to tenderize it further.
* **Mushroom Gravy:** Add sautéed mushrooms to the gravy for a more earthy flavor.
* **Pepper Gravy:** Omit the sausage and add a generous amount of black pepper to the gravy for a classic pepper gravy.
* **Chicken Fried Chicken:** Substitute chicken breasts for the round steak for a chicken version of this classic dish.
## Serving Suggestions
Chicken fried steak with cream gravy is a versatile dish that can be served with a variety of sides. Here are a few suggestions:
* **Mashed Potatoes:** A classic pairing that soaks up the delicious gravy.
* **Biscuits:** Perfect for sopping up every last drop of gravy.
* **Green Beans:** A simple and healthy side dish that balances the richness of the steak and gravy.
* **Corn:** Adds a touch of sweetness to the meal.
* **Coleslaw:** A creamy and refreshing side dish that cuts through the richness of the steak.
* **Mac and Cheese:** A comforting and cheesy side dish that’s always a crowd-pleaser.
## Make-Ahead Tips
While chicken fried steak is best served fresh, you can prepare some components ahead of time to save time on the day of cooking:
* **Tenderize the Steak:** You can tenderize the steak up to 24 hours in advance and store it in the refrigerator.
* **Prepare the Breading:** The breading mixture can be prepared and stored in an airtight container at room temperature for up to a week.
## Storage and Reheating
* **Storage:** Leftover chicken fried steak can be stored in an airtight container in the refrigerator for up to 3 days. Leftover gravy should be stored separately in an airtight container in the refrigerator for up to 2 days.
* **Reheating:** To reheat chicken fried steak, preheat the oven to 350°F (175°C). Place the steak on a baking sheet and bake for about 10-15 minutes, or until heated through. You can also reheat it in a skillet over medium heat. To reheat the gravy, place it in a saucepan over medium heat and stir occasionally until heated through. Add a little milk if the gravy has become too thick.
## Conclusion
Chicken fried steak with creamy pork sausage gravy is a true Southern classic that’s sure to impress. This recipe provides a detailed guide to creating this iconic dish from scratch, ensuring a restaurant-quality meal in the comfort of your own kitchen. With its crispy, golden-brown steak and luscious, creamy gravy, this dish is a celebration of flavor and comfort. So, gather your ingredients, follow the instructions, and get ready to enjoy a taste of Southern hospitality.
## Nutritional Information (Approximate)
*Note: Nutritional information can vary based on specific ingredients and portion sizes.*
* Calories: 800-1000 per serving
* Fat: 50-70g
* Saturated Fat: 20-30g
* Cholesterol: 200-250mg
* Sodium: 1000-1500mg
* Carbohydrates: 40-60g
* Protein: 40-50g
Enjoy this delicious and comforting meal! Bon appétit!