Chicken Fried Steak and Gravy: A Classic Southern Comfort Meal

 

This recipe for Chicken Fried Steak and Gravy is a classic! Easy to make and one your family will love. Serve with mashed potatoes and green beans, and you have the perfect meal. There is something deeply satisfying about a plate of crispy, golden-fried steak smothered in rich, creamy gravy. It is the kind of meal that warms you from the inside out and brings everyone to the table with anticipation.

Chicken fried steak is a beloved Southern tradition—a tenderized beef steak, coated in a seasoned flour crust, fried to perfection, and topped with a generous helping of peppery cream gravy. Despite its name, there is no chicken involved. The “chicken” in chicken fried steak refers to the cooking method, which is similar to how fried chicken is prepared. The result is a dish that is hearty, comforting, and utterly irresistible.

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Why You Will Love This Recipe

• Classic Southern Comfort: Crispy, golden steak smothered in rich, creamy gravy.

• Simple Ingredients: Made with pantry staples you likely already have on hand.

• Easy to Make: Straightforward steps for a delicious, satisfying meal.

• Perfect for Any Occasion: Ideal for Sunday dinners, family gatherings, or a comforting weeknight meal.

• Great with Sides: Serve with mashed potatoes and green beans for the ultimate comfort food plate.

• Family-Approved: A timeless favorite that both kids and adults love.

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Chicken Fried Steak and Gravy

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Servings: 4 to 6

This classic Southern dish features tenderized cubed steak coated in a seasoned flour crust, fried until golden and crispy, and topped with rich, creamy gravy.

Ingredients

For the Steak:

• 4 to 6 cubed steaks

• 2 cups all-purpose flour

• 1 teaspoon salt

• 1 teaspoon black pepper

• ½ teaspoon garlic powder

• Pinch cayenne (optional)

• 2 large eggs

• ¼ to ½ cup cooking oil (for frying)

For the Gravy:

• 3 to 4 tablespoons reserved seasoned flour

• 4 tablespoons pan drippings (reserved after frying)

• 1½ cups milk

• Salt and pepper to taste

Instructions

Step 1: Prepare the Seasoned Flour
In a flat dish or shallow pan (such as a pie plate), combine the flour, salt, black pepper, garlic powder, and cayenne (if using). Whisk together to blend evenly.

Step 2: Prepare the Egg Wash
In a separate shallow bowl, beat the eggs until smooth.

Step 3: Dredge the Steaks
Working one at a time, dip each cubed steak into the egg wash, allowing any excess to drip off. Then coat thoroughly in the seasoned flour, pressing gently to adhere. Shake off any excess flour. For an extra-thick crust, you can repeat the process: dip again in egg and then flour a second time.

Step 4: Heat the Oil
In a large skillet, heat the cooking oil over medium-high heat until sizzling. To test, drop a small pinch of flour into the oil; if it sizzles immediately, the oil is ready.

Step 5: Fry the Steaks
Carefully place the coated steaks into the hot oil, working in batches if necessary to avoid overcrowding. Cook for 4 to 6 minutes per side, until golden brown and crispy. The internal temperature should reach 165°F (74°C). Remove the steaks to a plate and cover loosely to keep warm. Reserve about 4 tablespoons of the seasoned flour for the gravy.

Step 6: Make the Gravy
Pour off the hot oil from the skillet, leaving about 4 tablespoons of drippings and the browned bits in the pan. Add 3 to 4 tablespoons of the reserved seasoned flour to the drippings and stir to combine. Cook over medium heat for 1 to 2 minutes, stirring constantly, until the flour mixture is lightly browned.

Step 7: Add the Milk
Gradually whisk in the milk, stirring constantly to prevent lumps. Bring to a boil, then reduce the heat and simmer until the gravy reaches your desired thickness. Season with additional salt and pepper to taste.

Step 8: Serve
Pour the gravy over the cooked steaks and serve immediately.

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Tips for Perfect Chicken Fried Steak

• Use Cubed Steak: Cubed steak is already tenderized, making it the perfect choice for this dish. If you cannot find cubed steak, you can tenderize round steak with a meat mallet.

• Season the Flour Well: The seasoned flour is where most of the flavor comes from. Do not skimp on the salt, pepper, and garlic powder.

• Double Dredge for Extra Crunch: For a thicker, extra-crispy crust, dip the steaks in egg, then flour, then egg again, then flour again.

• Maintain Oil Temperature: Keep the oil at a steady sizzle. If the oil is too cool, the coating will absorb oil and become greasy. If it is too hot, the coating will burn before the steak cooks through.

• Do Not Overcrowd the Pan: Fry the steaks in batches to maintain the oil temperature and ensure even browning.

• Use the Pan Drippings for Gravy:The browned bits left in the pan after frying are packed with flavor. Use them as the base for your gravy.

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Variations and Substitutions

• Spicy Version: Add ½ teaspoon of cayenne pepper to the flour mixture for extra heat.

• Herbed Version: Add 1 teaspoon of dried thyme or oregano to the seasoned flour.

• Lighter Version: Bake the coated steaks on a greased baking sheet at 425°F for 15 to 20 minutes, flipping halfway through.

• Gluten-Free: Use a gluten-free all-purpose flour blend and ensure all other ingredients are gluten-free.

• Creamy Onion Gravy: Sauté ¼ cup of finely chopped onion in the drippings before adding the flour for a flavorful variation.

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What to Serve with Chicken Fried Steak

This classic dish is best served with:

• Mashed Potatoes: Creamy mashed potatoes are the perfect vehicle for the rich gravy.

• Green Beans: Fresh or canned green beans add color and balance.

• Buttermilk Biscuits: A Southern classic that pairs perfectly with the gravy.

• Cornbread: Sweet or savory cornbread is a wonderful accompaniment.

• Coleslaw: A tangy coleslaw adds crunch and freshness.

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Storage and Reheating

• Refrigerator: Store leftover steak and gravy separately in airtight containers in the refrigerator for up to 3 days.

• Reheating: Reheat steak in a 350°F oven on a wire rack to maintain crispness. Reheat gravy on the stovetop over low heat, adding a splash of milk if needed. Avoid microwaving the steak, as it will become soggy.

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The History of Chicken Fried Steak

Chicken fried steak is a dish with deep roots in Southern and Texan cuisine. It is believed to have originated in the late 19th or early 20th century, when German and Austrian immigrants brought their tradition of Wiener schnitzel to Texas. Using local ingredients, they adapted the dish using beef instead of veal, creating what we now know as chicken fried steak.

The name “chicken fried” comes from the cooking method, which is identical to how fried chicken is prepared—dredged in seasoned flour and fried until golden and crispy. Today, chicken fried steak is a beloved comfort food across the South and beyond.

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Why This Recipe Works

This recipe succeeds because of its balance of flavor and texture. The seasoned flour creates a crispy, golden crust that seals in the juices of the tenderized steak. Frying at the right temperature ensures the coating is crisp without being greasy.

The gravy, made with the pan drippings and reserved seasoned flour, captures all the savory flavor from the frying process. The addition of milk creates a rich, creamy sauce that perfectly complements the crispy steak. Together, they create a dish that is hearty, comforting, and deeply satisfying.

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Nutritional Information

Please note that values are estimates and will vary based on specific ingredients, cooking oil, and portion sizes.

Per serving (based on 5 servings, without sides):

Nutrient	Amount
Calories	550–700
Protein	35–40g
Carbohydrates	35–40g
Fat	30–35g
Saturated Fat	8–10g
Fiber	1–2g
Sugar	4–5g
Sodium	700–900mg

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Conclusion

Chicken Fried Steak and Gravy is the ultimate Southern comfort food. Crispy, golden steak smothered in rich, creamy gravy—it is a meal that brings warmth and satisfaction to any table. With simple ingredients and easy steps, this classic recipe is one that your family will love for generations.

I hope this recipe brings a taste of Southern comfort to your kitchen. If you give it a try, please leave a comment below. I would love to hear how it turned out for you.

Slow Cooker 5-Ingredient Amish Cheeseburger Soup: Hearty, Creamy, and Comforting

 

This Slow Cooker 5-Ingredient Amish Cheeseburger Soup is the ultimate comfort food—a rich, creamy, and satisfying soup that tastes just like a cheeseburger in a bowl. With simple ingredients and minimal prep, it’s perfect for busy weeknights when you want something warm and hearty without spending hours in the kitchen.

Why This Recipe Works

This recipe succeeds because it combines classic cheeseburger flavors in an easy, slow-cooked format. The ground beefprovides a savory, protein-rich base. The chicken broth creates a flavorful foundation. The cream of potato soup adds thickness and creaminess. The cheddar cheese soupdelivers that unmistakable cheeseburger flavor. And the shredded cheddar stirred in at the end makes it extra rich and cheesy.

The Complete Recipe: Slow Cooker 5-Ingredient Amish Cheeseburger Soup

Prep Time: 5 minutes | Cook Time: 6-7 hours on LOW or 3-4 hours on HIGH | Total Time: 6-7 hours | Servings: 6

Ingredients

• 1½ pounds ground beef (80–90% lean, raw)

• 4 cups low-sodium chicken broth

• 1 (10.5-ounce) can condensed cream of potato soup

• 1 (10.5-ounce) can condensed cheddar cheese soup

• 1 cup shredded cheddar cheese(mild or sharp, packed)

• Optional toppings: extra shredded cheese, chopped green onions, pickle slices

Step-by-Step Instructions

Step 1: Add the Ground Beef

Place the raw ground beef in the bottom of a 5- to 6-quart slow cooker. Gently break it up with a spoon or your hands into large chunks so it can cook evenly, but don’t worry about crumbling it completely.

Step 2: Add the Broth

Pour the chicken broth evenly over the raw ground beef in the slow cooker, making sure all of the meat is moistened. This is the base that will gently cook the beef and turn into a flavorful soup.

Step 3: Add the Soups

Add the condensed cream of potato soup and the condensed cheddar cheese soup directly to the slow cooker. Do not dilute the soups with water. Stir gently, just enough to combine the soups and broth around the beef while still leaving the meat in small chunks.

Step 4: Cook

Cover and cook on:

• LOW for 6 to 7 hours, or

• HIGH for 3 to 4 hours

Cook until the ground beef is fully cooked through and breaks apart easily when stirred. Halfway through the cooking time, give the soup a quick stir to help the beef finish breaking up and to keep everything cooking evenly.

Step 5: Add the Cheese

Once the beef is cooked and the soup looks thick and creamy, stir in the shredded cheddar cheese a handful at a time until melted and smooth. Taste and adjust seasoning with salt and black pepper if desired. The canned soups and cheese are salty, so taste before adding.

Step 6: Serve

Ladle the hot cheeseburger soup into bowls and serve immediately. If you like, top each bowl with extra shredded cheese, chopped green onions, or a few pickle slices for a classic cheeseburger vibe.

Pro Tips for the Best Cheeseburger Soup

• Don’t Over-Stir Early: Letting the beef cook in chunks helps it stay tender and gives the soup texture.

• No Need to Brown: Unlike many recipes, you don’t need to brown the beef first—the slow cooker will cook it perfectly.

• Check Salt: Canned soups and cheese are quite salty, so always taste before adding additional salt.

• For a Thicker Soup: Mash some of the potato chunks from the cream of potato soup against the side of the slow cooker.

• Make It a Meal: Serve with crusty bread or dinner rolls for dipping.

Delicious Variations

• Bacon Cheeseburger Soup: Add ½ cup of cooked, crumbled bacon at the end.

• Loaded Cheeseburger Soup: Top with crispy bacon, green onions, and extra cheese.

• Spicy Cheeseburger Soup: Add a diced jalapeño or a pinch of red pepper flakes.

• Pickle Lovers: Serve with a side of pickle slices for that classic burger experience.

• Add Veggies: Stir in frozen peas and carrots during the last 30 minutes of cooking.

Serving Suggestions

• Top with shredded cheddar cheeseand chopped green onions

• Add a few pickle slices on the side for authenticity

• Serve with crusty bread or dinner rolls

• Pair with a simple green salad for a complete meal

Storage and Reheating

• Refrigerator: Store in an airtight container for up to 4 days.

• Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of milk or broth if needed.

• Freezing: This soup freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.

Conclusion: A Bowl of Comfort

This Slow Cooker 5-Ingredient Amish Cheeseburger Soup proves that you don’t need complicated recipes to create something truly satisfying. With its rich, creamy texture and classic cheeseburger flavors, it’s a soup that everyone will love.

Perfect for busy weeknights, this recipe is sure to become a favorite. Make it once, and you’ll understand why it’s a keeper.

 

Best Scalloped Potatoes Recipe!!!

 November 6, 2023  admin  0 Comments

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Garlic Parmesan Scalloped Potatoes layered in a creamy garlic sauce with parmesan and mozzarella is the best side dish to any meal!
Simple and easy ! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:

The Difference between Scalloped Potatoes and Au Gratin Potatoes
Why is there so much confusion about scalloped potatoes versus Au Gratin Potatoes? Well, they are very similar. So, we are calling our dish cheesy scalloped potatoes, and let me explain why we can do that. We are basically combining the best parts of both dishes.

A traditional scalloped potato dish consists of sliced potatoes layered in a casserole dish and baked with heavy cream and lots of herbs. A traditional Au Gratin Potato dish, on the other hand, has grated cheese sprinkled between the layers, resulting in a cheesy, more decadent dish. In both dishes, the potatoes are cut into rounds, but the potatoes used in scalloped potatoes are often cut a bit thicker than those in au gratin potatoes.

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Ingredients

4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
½ teaspoon kosher salt
2 cups whole milk
1½ cups shredded Cheddar cheese
salt and pepper to taste

 

Instructions

Preheat oven to 400°F (200 degrees C).
Butter an 8×8 casserole dish.
Arrange the potatoes and onions in the prepared baking dish, staggering potato and then onion.
Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat.
Mix in the flour and salt, and stir constantly with a whisk for one minute.
Stir in milk. Cook until mixture has thickened.
Stir in cheese all at once, and continue stirring until melted and smooth, about 30 to 60 seconds.
Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours (90min.) in the preheated oven.
For a crisp topping, change the oven setting to broil for 5 minutes before removing the dish.

Amish Chicken Soup with Potatoes

 

Amish Chicken Soup with Potatoes (Hearty Country Comfort)

If you’re craving a warm, comforting homemade soup, this Amish Chicken Soup with Potatoes is the perfect recipe. Inspired by traditional Amish cooking, this dish features tender chicken, hearty potatoes, and simple vegetables simmered in a rich, flavorful broth.

Amish recipes are known for their wholesome ingredients and simple preparation, and this soup is no exception. It’s the perfect meal for cold days, family dinners, or when you need a nourishing bowl of comfort food.

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Why You’ll Love This Amish Chicken Soup

• Classic old-fashioned comfort food

• Made with simple pantry ingredients

• Hearty, filling, and satisfying

• Perfect for cold weather meals

• Great for meal prep and leftovers

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Ingredients

• 2 cups cooked chicken, shredded

• 4 medium potatoes, peeled and diced

• 1 medium onion, chopped

• 2 carrots, sliced

• 2 celery stalks, chopped

• 6 cups chicken broth

• 2 tablespoons butter

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon dried parsley

Optional additions:

• ½ cup egg noodles

• ½ teaspoon garlic powder

• Fresh parsley for garnish

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Kitchen Tools Needed

• Large soup pot or Dutch oven

• Cutting board

• Knife

• Wooden spoon

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How to Make Amish Chicken Soup with Potatoes

Step 1: Sauté the Vegetables

In a large pot, melt the butter over medium heat. Add the onion, carrots, and celery, and sauté for about 5 minutes until softened.

Step 2: Add the Broth and Potatoes

Pour in the chicken broth and add the diced potatoes. Bring the soup to a gentle boil.

Step 3: Simmer

Reduce heat and simmer for 15–20 minutes, or until the potatoes become tender.

Step 4: Add the Chicken

Stir in the shredded chicken, salt, pepper, and dried parsley.

Step 5: Final Simmer

Let the soup simmer for another 5–10 minutes so the flavors blend together.

Step 6: Serve

Ladle the soup into bowls and garnish with fresh parsley if desired.

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Tips for the Best Amish Chicken Soup

• Use rotisserie chicken for quick preparation.

• Cut potatoes into even pieces for consistent cooking.

• For richer flavor, use homemade chicken broth.

• Let the soup simmer longer for deeper flavor.

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Delicious Variations

Creamy Amish Chicken Potato Soup

Add ½ cup heavy cream or milk near the end of cooking.

Amish Chicken Noodle Potato Soup

Add egg noodles during the last 10 minutes of cooking.

Slow Cooker Version

Combine all ingredients except chicken and cook on LOW for 6 hours. Add the chicken during the last 30 minutes.

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What to Serve with Amish Chicken Soup

This hearty soup pairs well with:

• Homemade bread

• Dinner rolls

• Cornbread

• Side salad

• Crackers

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Storage & Reheating

Refrigerator:
Store leftovers in an airtight container for up to 4 days.

Freezer:
Freeze for up to 3 months.

Reheating:
Warm on the stovetop over medium heat until hot.

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Nutritional Information (Approximate per serving)

• Calories: 260

• Carbohydrates: 28g

• Protein: 22g

• Fat: 7g

• Fiber: 4g

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Frequently Asked Questions

What type of potatoes work best?

Yukon Gold or Russet potatoes work best because they become soft and creamy in soup.

Can I make this soup ahead of time?

Yes! The flavors actually improve after a day in the refrigerator.

Can I add more vegetables?

Absolutely. Peas, corn, or green beans are great additions.

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Final Thoughts

This Amish Chicken Soup with Potatoes is the ultimate bowl of comforting, homemade goodness. With its tender chicken, hearty potatoes, and flavorful broth, it’s a recipe that feels both nourishing and satisfying.