Entrees » Chicken-Fried Steak w/ Cream Gravy
Would a Texan chef with a name like Rusty WInkstern from Monument Cafe disappoint us with the Southern classic, Chicken-Fried Steak? Of course not! Thin cutlets of tenderized steak are breaded and fried to a golden finish, yielding a perfectly crunchy outside and juicy inside. Heavenly cream gravy tops the steaks -- made from the pan drippings. Be sure to save any leftover gravy to serve over biscuits for breakfast the next morning!
Comments (1)
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Posted Wednesday, July 6, 2011, at 5:09 pm by bigberd1:great recipe. would also like to see how he makes the biscuits that are brought out first thing when a customer sits down. It has the consistency of cake but is not sweet. What do you call these biscuits?
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