Name: Chicken Fried Steak
Yield: 4
Cuisine: Southern United States
Ingredients: 2.00 lbs cube steak; 0.50 cup all-purpose flour; 0.50 tsp garlic powder; 0.50 tsp onion powder; 0.50 tsp paprika; 0.50 tsp dried oregano; 0.50 tsp dried thyme; 0.50 tsp salt; 0.25 tsp black pepper; 2.00 tbsp vegetable oil; 2.00 cups chicken broth; 2.00 tbsp butter; 2.00 tbsp all-purpose flour; 0.50 cup heavy cream

Chicken Fried Steak

This classic Southern dish is sure to please everyone at the dinner table.

Preparation time: 15 Minutes

Cooking time: 25 Minutes

Total duration: 40 Minutes

Calories: 566, Total Fat: 36g, Saturated Fat: 12g, Cholesterol: 131mg, Sodium: 708mg, Potassium: 446mg, Carbohydrates: 26g, Fiber: 1g, Sugar: 0g, Protein: 28g

This classic Southern dish is sure to please everyone at the dinner table. It's made with cube steak, pan-fried in a flavorful mixture of seasonings and served with a creamy gravy. Serve with mashed potatoes, green beans, and biscuits for a complete meal.

Ingredients

2 lbs cube steak
0.5 cup all-purpose flour
0.5 tsp garlic powder
0.5 tsp onion powder
0.5 tsp paprika
0.5 tsp dried oregano
0.5 tsp dried thyme
0.5 tsp salt
0.25 tsp black pepper
2 tbsp vegetable oil
2 cups chicken broth
2 tbsp butter
2 tbsp all-purpose flour
0.5 cup heavy cream

Fried Southern Steak Main Course
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short description

Mix together the flour, garlic powder, onion powder, paprika, oregano, thyme, salt, and pepper in a shallow dish.
Heat the oil in a large skillet over medium-high heat.
Dredge each piece of steak in the flour mixture.
Add the steaks to the hot skillet and cook for about 5 minutes per side, or until golden brown and cooked through.
Remove the steaks from the skillet and set aside.
Add the chicken broth to the skillet and bring to a boil.
Whisk in the butter and flour and cook until thickened.
Stir in the cream and season with salt and pepper to taste.
Return the steaks to the skillet and cook until heated through.

detailed description

Mix together the flour, garlic powder, onion powder, paprika, oregano, thyme, salt, and pepper in a shallow dish.
Heat the oil in a large skillet over medium-high heat.
Dredge each piece of steak in the flour mixture, making sure to coat both sides.
Add the steaks to the hot skillet and cook for about 5 minutes per side, or until golden brown and cooked through.
Remove the steaks from the skillet and set aside.
Add the chicken broth to the skillet and bring to a boil.
Whisk in the butter and flour and cook, stirring constantly, until thickened.
Stir in the cream and season with salt and pepper to taste.
Return the steaks to the skillet and cook until heated through.

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