Chicken Fried Steaks with Onion Gravy

    Chicken Fried Steaks with Onion Gravy


    50 people made this

    About this recipe: A great recipe for the classic American dish of fried rump steaks with a rich onion gravy. The steaks are dredged in flour and fried - just like fried chicken...hence the name!

    Serves: 4 

    • 125g plain flour
    • 2 tablespoons cornflour
    • 1 1/4 teaspoons onion powder
    • 1 1/4 teaspoons garlic granules
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1/4 teaspoon cayenne pepper
    • 4 (115g) steaks beef rump, pounded with a meat mallet
    • 30g unsalted butter
    • 2 tablespoons olive oil
    • For the gravy
    • 3 very large Spanish onions (or red onions), thinly sliced
    • 475ml beef stock
    • 250ml milk

    Prep:20min  ›  Cook:55min  ›  Ready in:1hr15min 

    1. In a shallow bowl, stir together the flour, cornflour, onion powder, garlic granules, salt, black pepper and cayenne pepper until thoroughly mixed. Remove 5 tablespoons of the flour mixture and set aside. Gently press the steaks into the remaining flour mixture in the bowl until well coated on both sides.
    2. Heat butter and olive oil in a large frying pan over medium heat until the foam subsides on the butter. Gently pan-fry the steaks until the coating is browned, about 4 minutes per side. Turn only once. Remove the steaks to a plate.
    3. Spread the onions out into the frying pan with the remaining oil and butter; cook over medium heat until the onions are translucent, 5 to 7 minutes, stirring often.
    4. Sprinkle the reserved flour mixture over the onions; cook and stir for 1 more minute, then pour in the beef stock and milk. Bring the mixture to the boil, stirring constantly until the gravy is thickened.
    5. Scrape the pan well to dissolve any flavour bits left on the bottom. Return the browned steaks to the gravy mixture, then push them down into the gravy. Cover the frying pan, reduce heat to low and simmer until the steaks are very tender, about 45 minutes, stirring occasionally.

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    Reviews (1)


    This was delicious. Thanks for posting the recipe - 11 May 2013

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