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How do you make gravy & chicken fried steak????

Last time I made it gravy was clumpy, and batter didnt stay on the chicken fry!!!!

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jasesmommy0529

Asked by jasesmommy0529 at 6:51 PM on Nov. 18, 2008 in Food & Drink

Level 13 (1,078 Credits)
Answers (8)
  • oh girl, your chicken fried fairie has arrived! this is my specialty.
    i dont ever measure anything-sorry.
    i take a large bowl and put my flour in it. you can always add more if you need more. i add salt, pepper, cumin, and just a pinch of cinnamon. cinnamon is really good to use with beef, it brings out the flavor. but just a little bit.
    in a small casserole dish i use 2 eggs, add some milk or buttermilk (like your making scrambled eggs) and whisk together.
    i use an electric skillet, but in whatever pan you use, make sure the whole bottom of the pan is covered in oil. its actually better to have too much than not enough. that may have been why the batter didnt stick. (?) make sure the oil is VERY HOT. i take a drop of water and add it to the oil. if it splatters, its ready.
    (cont)
    ivelostmyself

    Answer by ivelostmyself at 7:34 PM on Nov. 18, 2008

  • make sure your meat is really cold. that makes the batter stay on a little better. take your meat, dredge it in the egg mixture, then dredge in the flour. i always do that twice. that forms a double batter that makes it thick. place battered meat in oil. be careful, it will splatter! i dont have a set time i fry the meat, i just pop the lid on and check it every few minutes. when it is brown, i flip it. use a rubber spatula to flip the meat over. if there are crumbs from the batter that stick, scrape them with the spatula and make sure they are fried crisp. then you take them out with the spatula and put them on a napkin to drain the grease. you will want those for the gravy. (cont)
    ivelostmyself

    Answer by ivelostmyself at 7:34 PM on Nov. 18, 2008

  • when all the meat is cooked and on a platter draining on a paper towel, its time for gravy. you need quiet a bit of hot oil for this too, but if you get too much, it will be too greasy. this may take a few times to make before you figure out just how much you need. i always make sure the bottom of the pan is covered. (think 1/4 full) the oil needs to be VERY VERY HOT. i take a measuring cup and put about 1/2 cup flour in it. i add the flour to the hot grease about 2 tablespoons at a time. i use a big wooden spoon to whisk the flour in with the oil. it will make little balls out of the flour, thats ok. (cont)
    ivelostmyself

    Answer by ivelostmyself at 7:49 PM on Nov. 18, 2008

  • when all the grease is soaked up in the flour, you add a small amount of milk. maybe about 1/2 cup at a time. with your spoon or whisk, whisk the milk around to mix it with the flour lumps. since the heat is up high, the milk will absorb quickly, so keep adding the milk a little at a time while whisking until the milk no longer absorbs in the flour. whisk it together until all the lumps are out. it may be thicker than you want, and it may seem there isnt enough gravy, thats ok.
    usually what makes gravy lumpy is the heat is too low, and there was not enough grease. when the lumps are gone, lower heat a little, and add more milk and stir in with gravy until desired consistancy. add salt and pepper to taste.
    hope that helps. PM me if you need more help! i LOVE to cook, in fact, i do it for a living!
    ivelostmyself

    Answer by ivelostmyself at 7:49 PM on Nov. 18, 2008

  • THANK YOU THANK YOU THANK YOU!!!!!!!!!!!!!!
    jasesmommy0529

    Answer by jasesmommy0529 at 7:58 PM on Nov. 18, 2008

  • The trick to keeping the flour on any meat that you're frying is to dredge the meat in flour, then dip in egg wash, then back into the flour....and let it sit at least 15 min. That time is what allows the bond to form, making a coating that will stay put.
    jespeach

    Answer by jespeach at 8:41 PM on Nov. 18, 2008

  • IVELOSTMYSEL IS RIGHT ON THE MONEY TELLING YOU HOW. THE KEY IS TO MAKE SURE THE GREASE IS VERY VERY HOT. IF ITS NOT WHEN YOU PUT THE MEAT IN IT DOESN'T START FRYING RIGHT AWAY AND THAT IS PROB WHY YOUR BATTER DIDN'T STICK. TEST IT BY DRPPING A SMALL ABOUMT OF WATER OR A PINCH OF FLOUR INTO THE GREASE. iF THE FLOUR STARTS TO ACT LIKE IT IS FRYING THEM ITS READY.
    BUT ALSO, I USUALLY HAVE TROUBLE WITH GRAVY ALSO. ITS JUST HARD FOR SOME PEOPLE.
    jaceyrayesmom

    Answer by jaceyrayesmom at 12:58 PM on Nov. 19, 2008

  • gravy is a pain to make. you have to make it several times before it starts to make sense and taste better. its one of those things you have to practice...after that, its not too bad to make anymore..
    ivelostmyself

    Answer by ivelostmyself at 12:54 PM on Nov. 21, 2008

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