Jun 13, 2014 5:30 PM by Gourmet Girls Gluten Free Bakery-Bistro

Gluten Free Chicken Fried Steak & Gravy


Chicken Fried Steak:
1 1/2 cups whole milk
2 large eggs
2 cups all-purpose gluten free flour blend
2 teaspoons gluten free seasoned salt
Freshly ground black pepper
3/4 teaspoon paprika
1/4 teaspoon cayenne pepper
6 cube steaks (tenderized round steak that's been extra tenderized)
Kosher salt
1/2 cup vegetable oil
1 tablespoon butter
1/3 cup all-purpose gluten free flour
3 to 4 cups whole milk or heavy cream
1/2 teaspoon gluten free seasoned salt
Freshly ground black pepper


For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the
flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and
the meat in a third. Then have one clean plate at the end to receive the breaded meat.
Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then
place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat.
Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the
breaded meat on the clean plate, then repeat with the remaining meat.
Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to
make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not
brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start
to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and
keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is
After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return
it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat

For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a
little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden
brown color.
Pour in the milk or cream, whisking constantly. Add the seasoned salt and black pepper to taste and
cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk or
cream if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.


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