Texas Style Chicken Fried Steak

| Texas cuisine

Category: Beef

Ingredients

• 3 beef cube steaks, ½-inch thick
• 1 tbsp salt
• ¼ cup freshly ground black pepper, divided
• 2 tbsp smoked paprika
• 1 tbsp cayenne pepper
• 3 tbsp bacon drippings, divided
• 1 cup chicken broth
• 1 cup whole milk, combined with ¼ cup heavy cream
• 2 eggs, beaten
• All-purpose flour, plus 3 tbsp

Instructions

1. Season steaks with salt and 2 tbsp freshly ground black pepper.
2. In a pie plate, combine eggs with paprika and cayenne. Dip steaks into egg mixture.
3. In another pie plate, place some all-purpose flour. Dredge battered steaks with flour.
4. Move to a cooling rack and let rest 10–15 minutes. Wash this once you start frying, or get a clean one.
5. Heat a 12 inch cast-iron skillet over medium high heat. Once hot, pour in 2 tbsp drippings. Add steaks in a triangle formation around the edges of the pan. Fry for 4 minutes per side.
6. Remove steaks from pan and drain on a cooling rack above a sheet pan. Keep steaks warm in a 250°F oven.
7. Add remaining drippings and 3 tbsp flour. Whisk continuously until blonde color is achieved.
8. Add chicken broth and deglaze pan. Bring to a boil over medium heat until reduced by ¾.
9. Add milk mixture and remaining black pepper. Keep over medium heat until gravy coats back of spoon.
10. Remove steaks to serving platters and drizzle with gravy. Serve warm.

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