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The Hirshon Chicken-Fried Steak With Cream Gravy

The Hirshon Chicken-Fried Steak With Cream Gravy

  • Total Time: 0 hours


Units Scale
  • For the gravy:
  • 4 tablespoons unsalted butter (1/2 stick)
  • 1/4 cup all-purpose flour
  • 2 teaspoons kosher salt, plus more as needed
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons freshly ground 4 peppercorn blend
  • 1/4 teaspoon chipotle pepper
  • 3 cups whole milk
  • 3 teaspoons dried thyme, rubbed between the palms
  • ***
  • For the steak:
  • 1 cup whole milk
  • 1 cup all-purpose flour
  • 2 1/2 teaspoons freshly ground black pepper, plus more as needed
  • 1/2 teaspoon freshly ground 4-peppercorn blend
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt, plus more as needed
  • 1/4 teaspoon chipotle pepper
  • 1 pound beef round, trimmed of excess fat and cut into 1/4 inch slices
  • 3/4 cup lard (preferred) or vegetable oil, for frying
  • Minced parsley for garnish


  1. For the gravy:
  2. Melt the butter in a large frying pan over medium heat until foaming. Sprinkle in the flour, measured salt, measured peppers, and chipotle. Cook, whisking frequently, until the mixture’s dark golden brown and the flour and spices taste toasted, about 6 minutes.
  3. While whisking constantly, slowly pour in the milk. Bring to a simmer, add thyme and let cook, whisking occasionally, until the mixture has thickened slightly, about 1 minute (the gravy will continue to thicken as it sits).
  4. Taste and season with additional salt and black pepper as needed. Keep warm over very low heat while you make the steak.
  5. For the steak:
  6. Place the milk in a shallow dish; set aside. In a second shallow dish, whisk together the flour, measured pepper, garlic powder, onion powder, paprika, measured salt, and chipotle; set aside.
  7. Place 1 piece of the beef on a cutting board and season both sides generously with salt and pepper. Using the studded side of a meat mallet, pound the steak, flipping to equally pound both sides, until it’s about ⅛ inch thick. Transfer to a large plate or baking sheet. Repeat with the remaining pieces of beef.
  8. Dip 1 piece of the beef in the reserved flour mixture, turn to coat, and shake off any excess. Dip in the milk, turn to coat, and dip in the flour mixture a second time, shaking off any excess. Return to the plate or baking sheet and repeat with the remaining pieces.
  9. Heat the lard or oil in a large cast iron frying pan over medium-high heat until shimmering but not smoking or 350°F on a deep-fry thermometer. Meanwhile, fit a wire rack over a baking sheet; set aside.
  10. When the oil is ready, fry 2 to 3 pieces of meat (don’t crowd the pan) until golden brown and cooked through, about 2 minutes per side.
  11. Transfer to the wire rack, season with salt, and cover loosely with a piece of aluminum foil to keep warm. Repeat with the remaining pieces. Serve immediately, smothered in the gravy, garnished with minced parsley.
  • Prep Time: 0 hours
  • Cook Time: 0 hours


  • Calories: 974.67 kcal
  • Sugar: 12.64 g
  • Sodium: 1080.09 mg
  • Fat: 71.37 g
  • Saturated Fat: 18.36 g
  • Trans Fat: 0.79 g
  • Carbohydrates: 46.35 g
  • Fiber: 2.91 g
  • Protein: 37.64 g
  • Cholesterol: 133.01 mg