Master Class: Chicken-Fried Hamburger Steak and Gravy

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A staple of meat-and-threes, Chicken-Fried Hamburger Steak is the epitome of southern comfort. We’re breaking down the steps from breading to gravy so you can create a delicious down-home meal in your favorite skillet. Get the recipe here

PREP STEPS

1. SEASONING THE MEAT

Mixing in seasonings like dried herbs, salt, and vinegar create the foundation for a flavorful fried steak. Vary the recipe by adding your favorite Cajun or barbecue seasoning instead of the herb mixture.

2. FORMING THE PATTIES

When shaping the ground beef mixture, make sure you firmly press the meat together. A loosely formed patty may fall apart during the dredging process.

3. DREDGING

The dredge process for these patties is the same method used for fried chicken. Dipping in flour, then buttermilk, and then back to flour creates the craggy and crunchy texture iconic to crispy Southern chicken-fried steak and fried chicken.

4. COOKING ROUX

White gravy starts by making a very simple roux using some of the frying oil and flour. The flour is cooked in the oil just until it starts to bubble. This cooks off any raw flour taste and creates the base that will thicken the milk.

5. WHISKING IN MILK

Slowly pour in milk while constantly whisking to avoid any lumps. It’s important to continue whisking even after all milk is incorporated to keep the gravy from clumping or burning on the bottom of your skillet.

6. THICKENED GRAVY

The final gravy should be smooth, and the whisk should leave a defined trace when moved through it. If the gravy thickens too much for your liking, whisk in a little warm milk until desired consistency is reached.

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