Chicken Fried Steak with Garlic Cream Gravy

Looking for a hearty beef dinner? Then check out this chicken fried steak served with tasty gravy made with Progresso™ Recipe Starters™ cooking sauce.

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Prep Time 15 min
Total Time 45 min
Servings 4

Ingredients

1 1/2: lb beef sirloin steak (about 1 inch thick)*

1/4: cup plus 4 teaspoons Gold Medal® all-purpose flour

1: egg

1: can (18 oz) Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce

1: cup Progresso® panko crispy bread crumbs

: Hot cooked mashed potatoes, if desired

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Directions

1 Heat oven to 225°F. Line 15x10-inch pan with foil. Place wire rack on pan; spray rack with cooking spray.
2 Cut steak into 4 serving-size pieces. Place steaks between 2 sheets of plastic wrap or waxed paper; pound with meat mallet or rolling pin to 1/2-inch thickness. Season steaks with salt and pepper to taste. In shallow dish, mix 1/4 cup of the flour, 1 teaspoon salt and 1/4 teaspoon pepper. In another shallow dish, beat egg and 2 tablespoons of the cooking sauce with fork. Set aside remaining sauce. Place bread crumbs on sheet of waxed paper.
3 Dip steaks into flour mixture, coating well; shake off excess. Dip floured steaks into egg mixture, then in bread crumbs, turning to coat completely; shake off excess.
4 In 12-inch nonstick skillet, heat 1/4 cup vegetable oil over medium heat until hot. Cook beef in oil 12 to 14 minutes, turning once, until golden brown. Remove from skillet to wire rack; place in oven to keep warm. Add remaining 4 teaspoons flour to skillet, stirring and scraping up browned bits in pan. Gradually stir in remaining sauce until well blended. Heat to boiling, stirring constantly. Cook 1 minute, stirring frequently. Serve steaks with mashed potatoes and gravy.

EXPERT TIPS

Expert Tips

*Four beef cube steaks or eye of round steaks can be substituted. Cube steaks are pre-tenderized and pounded (do not pound). Pound eye of round steaks only if thicker than 1/2 inch.

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