Actually the full name of this recipe is Hoover’s Night Hawk Chicken-Fried steak and Cream Gravy. In Austin, TX. there is a Hoover’s Cooking where this particular CFS recipe is cooked in a cast iron skillet and is probably the end result of hundreds of family recipes. Hoover Alexander shared his recipe with Molly for One Big Table.
4 cups all-purpose flour4 teaspoons baking powder
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
2 teaspoons granulated garlic
1 teaspoon onion powder
1 teaspoon cayenne pepper
2 cups milk
4 large eggs
1/2 cup vegetable oil
Four 6-ounce beef cube steaks, pounded to 1/4 inch thick
Preheat oven to 200F. Place a wire rack over a cookie sheet.
Whisk the flour, baking powder, salt, pepper, garlic powder, onion powder and cayenne together.
Whisk the egg and milk together in another container.
In a large cast-iron skillet heat the oil over medium heat to 350F.
Dredge one steak in the flour mixture, then the egg mixture, and then back in the flour mixture. Make sure to shake the excess flour off after the first dredge.
Cook on one side for about 4 – 6 minutes. Flip the steaks over and fry for an additional 4 – 6 minutes until golden brown.
Place the steaks on the wire rack and place in the oven to keep warm. Repeat process with the additional steaks.. Make sure the oil returns to 350F before starting the next batch.
2 cups milk
2 cups homemade chicken broth or low-sodium
store-bought chicken broth
2 tablespoons bacon grease or vegetable oil
1/2 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Kosher salt and freshly ground black pepper
Bring the milk and broth to a simmer and keep warm. Pour off all but 2 tablespoons of the oil from the skillet. Add the bacon grease and flour to the oil in the skillet and cook for about 2 minutes.
Slowly add in the milk/broth mixture whisking all the time. Add in the garlic and onion powder and simmer for about 20 minutes.
Season to taste with salt and pepper.
Serve the steak with the gravy on the top. And for the best meal serve with mashed potatoes. And some good fresh corn on the cob.
I know this is a basic recipe but there were two ingredients here I had not used before when I have made CFS. Bacon Grease. Baking powder. The bacon flavor just raises the bar on the flavor and the baking powder in the steak dredge adds fluffiness and crunch. I will definitely continue to do this when I make CFS.
I did make a couple of changes. I would suggest just reserving a little more than 1/2 cup of the flour/seasoning dredge for the gravy. I found that I wasted a lot of dredging flour. Also, I only used about 1/2 of the milk/broth/egg mix when I dipped the steaks.
The recipe is on page 442 of One Big Table.
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I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).