Showing posts with label cream gravy. Show all posts
Showing posts with label cream gravy. Show all posts
Grandma's Chipped Beef
Robert Ogle

      Ingredients:
  • 1 (4 ounce) package dried beef. (I use Armor brand found near the canned tuna in the grocery store it comes in a Jar.) 
  • 1/2 cup butter
  • 1/2 cup flour
  • 4 cups milk
  • 1/4 teaspoon ground pepper 
  • 8 slices of toast
  1. Cut beef into ribbons or pieces.
  2. Melt butter in pan on medium heat. 
  3. Mix in flour and pepper with a whisk or fork. 
  4. SLOWLY add milk, mixing constantly. 
  5. Bring to simmer and add beef. 
  6. Simmer for five minutes. Serve over toast.

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Chicken Fried Steak with Cream Gravy
Robert Ogle

Ingredients:
  • 2 1/2 to 3 lbs. round steak
  • 1 5oz. can evaporated milk
  • 2 tbsp. hot sauce
  • 1/2 tsp. salt
  • 2 cups all-purpose flour, divided
  • 2 tsp. paprika
  • 3/4 tsp. garlic powder
  • 1tsp. of salt and pepper
  • Vegetable oil
  1. Trim steak and pound to 1/2 inch thick. Cut into 6 to 8 pieces.
  2. Combine milk, hot sauce, and salt into bowl. Measure 1 cup of flour in a bowl. Combine remaining flour and all other ingredients in another bowl. Should be three bowl and mixtures.
  3. Dip steak into flour, into milk mixture, and then into seasoned flour mixture. Set aside until all meat is coated.
  4. Heat 1 to 2 inches of oil in a heavy fry pan. Fry meat until both sides are golden brown, about 2 minutes on each side. 
  5. Drain on paper towels. Serve with Cream Gravy (see below), mashed potatoes, and biscuits.
Cream Gravy
Pour off all but 6 tbsp. of fat from frying pan; and 6 tbsp. of the seasoned flour left from above and blend well. Gradually stir in 2 1/2 cups milk. Cook and stir over medium heat until thickened. Season with salt and pepper. Cover steaks with gravy when served.
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