I LOVE chicken-fried steak & gravy with mashed potatoes; sadly, that meal did not fit into my new healthy lifestyle. I found this recipe & gave it a shot - BOY IS THIS GREAT!! Even my husband (who hates any food that is traditionally "Southern" or "comfort")loves it! We serve it with mashed cauliflower...OMG, this is heaven!! I read the reviews and made the same changes everyone else did, and it turned out fabulously!! Highly recommend this!
Chicken-Fried Steak & Gravy
Can you really make a chicken-fried steak that isn't loaded with saturated fat and salt? Absolutely. We skip the deep frying, but with rich country gravy as consolation, you won't miss it. Our pan-fried, crispy cube steak has less than one-third of the fat and about 80 percent less sodium.
17 Reviews for Chicken-Fried Steak & Gravy
I am so pleased with how this turned out. My husband loves chicken fried steak, but the deep frying always bothered me. The flavor and tenderness were a definite hit with all of us (15yr old son, as well)
I baked it on top of a cooling rack set on a jellyroll pan so it would stay crisp all around.
I was a little nervous since it didn't look so attractive when I took it out of the oven, but I didn't need to worry.
This is a really tasty recipe and once you get the ingredients together, it's pretty easy. Some reviewers said they had to add more cornstarch to thicken the gravy. This only happens if you don't cook the beef broth down to 1 cup. Very important step. Once you cook the broth down to one cup, the cornstarch mixture will thicken it to make the gravy. Bonus that it's a healthy version!
Excellent recipe! This is a fine example of how valuable this site can be: an fast and easy recipe that is low in calories, low in sodium, yet tasty and true to the original. Only two minor quibbles:
1. As mentioned by others, I needed more cornstarch to get the gravy to set up; I actually found that letting it sit for a while helped, too.
2. More oil was needed than what was specified in order to keep the steaks from sticking to our heavy stainless-steel pan; I suppose that a truly non-stick pan might not have this issue, but I didn't happen to have one large enough. We have a cast-iron frying pan, but I think that would have been worse.