Chicken Fried Steak with Pan Gravy

Chicken Fried Steak with Pan Gravy


2 lbs round steak
1/2 cup, plus 1 tbs flour, divided
Kosher salt and black pepper to taste
1 medium onion, chopped
1 small green pepper, chopped
1-2 tbs vegetable oil
1 tbs kitchen boquet
  • Cut steak into medium serving pieces, then place each between 2 pieces of wax paper and using a meat pounder, pound lightly.
  • Place 1/2 cup¬†flour into a plastic bag, along with salt and pepper to taste.
  • Place each piece of steak in the bag and shake to coat the meat.
  • Place steak, onion, ¬†green pepper and oil in a skillet and cook on low to medium heat until the steak is cooked thoroughly on both sides.
  • Remove steak from skillet and place on a wire rack to remove any excess fat.
  • In the skillet, with the drippings, add 1 tbs of flour, salt and pepper and stir until the mixture forms a slightly thick paste. About 5-8 minutes. Add the kithen boquet.
  • Once the paste (roux) has formed slowly add chicken stock, a little at a time until a smooth gravy has formed. Taste for seasoning and adjust if necessary.
  • Add the steak and simmer on low heat for 45 minutes to 1 hour.




20 min


1 min


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