Sunny's Chicken Fried Steak With Diced Potato Gravy
Serves: 3
Carole Volkman
1 January 1970
Based on User reviews:
42
Spice
46
Sweetness
37
Sourness
44
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2
Eggs1 tsp
Ground Cumin1 tsp
Cayenne Pepper2 tbsps
All-Purpose Flour1 cup
Cornstarch3 tbsps
Unsalted Butter (divided)1 clove
Garlic (minced)1
Bay Leaf2.5 cups
Beef BrothDirections:
1
Watch how to make this recipe
2
In a medium bowl, whisk the eggs, cumin, cayenne pepper, and salt and pepper, to taste
3
Add the steaks, stir to coat, and let sit 10 minutes
4
In a paper bag, combine the flour, cornstarch, a few pinches of salt and freshly ground black pepper
5
Remove the steaks from egg mixture and put into the paper bag
6
Roll the top of the bag to close, and shake until the steaks are evenly coated
7
This may be done in batches
8
Let the coated steak rest on a sheet tray lined with a rack for 10 minutes
9
In a deep, heavy-bottomed skillet add enough oil to reach 1/2-inch up the sides
10
Heat the oil over medium heat to 370 degrees F
11
(When a wooden spoon inserted into the oil creates tiny bubbles, the oil is ready
12
) Fry the steaks, in batches if necessary, flipping only once when color is golden and a poke releases no red juices, about 2 to 3 minutes on each side
13
Remove to a serving platter and serve with Diced Potato Gravy
14
In a large straight-sided skillet heat 2 tablespoons butter over medium heat
15
Add the onions and garlic and saute until tender, about 3 minutes
16
Whisk in the flour, stirring to combine with the butter
17
Add the bay leaf and broth and bring to a simmer
18
Cook until slightly thickened, then add the potatoes
19
Cook until the potatoes are tender and the gravy has thickened, about 8 to 10 minutes
20
Season with salt and pepper, to taste
21
Stir in remaining 1 tablespoon of butter and the parsley
22
Serve poured over Sunny's Chicken Fried Steak