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Nov 4, 2013 02:32 PM

can anyone tell me white sauce recipe for chicken steak?

Please guys it should be a nice one

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  1. For chicken fried steak? Like cream gravy as pictured here with chicken fried steak:

    That recipe looks quite like mine, so I'd recommend, if that's what you're looking for.

    1 Reply
    1. re: shanagain

      aww that's so so sweet replies i got from you people.. hi again , sorry for being so late guys.. yeah i guess calorie is not a big issue i can go for it.. the fats :) you have given me lots of lots of suggestion lemme make it n i will share my experience...lemme go through all the replies first... happy week end ~

    2. Alternately, I make a ridiculously tasty sauce to go over chicken breast cutlets that I pound out, lightly dredge in seasoned (s&p) flour, and cook in a mixture of half butter, half olive oil. Remove from pan and make a sauce of white wine, heavy cream, parmesan, lemon juice, dijon mustard, seasoning to taste with s&p. ETA: And butter. Always more butter.

      1. Bacon fat (or lard) is typically used, if calories-counting isn't an issue:

        14 Replies
        1. re: LotusRapper

          I generally use vegetable oil, as I find it makes a crispier coating on the steak (or fried chicken) that I prefer. Also, bacon fat is just kind of overwhelming to me in this dish. Do you like it with bacon fat?

          1. re: shanagain

            I like it with sausage fat and sausage niblets and plenty of coarse black pepper.

            1. re: Veggo

              That's my go-to for biscuits and gravy, I just never considered it on my CFS. Something new every day, and all that, I guess!

              1. re: shanagain

                So what's teh difference between biscuits and gravy gravy and CFS gravy?

                B&G you brown sausage, remove and add equal parts butter and flour and then add milk or cream, Cook, add spices and fold back in sausage.

                CFS is the same but no sausage but bacon fat , butter or lipid of choice, same butter and flour, milk or cream and spices.

                Sure you can other ingredients, but no Texas cook I know tends to fuss much with it.

                Unless out of a packet or preprepped mix CFS gravy to me is all but the same thing made slightly differently.

                Certainly CFS gravy is not the same as brown gravy, chicken or turkey gravy nor do I normally see it stock based.

                Please inform us all as to what the CFS gravy is about.


                1. re: jjjrfoodie

                  I can tell you have had a LOT of gravy, so far. CFS gravy screams for help. This from a Connecticut Yankee who has lived 8 years in Texas.

                  1. re: jjjrfoodie

                    Yeah, ok, since you asked so sweetly I'm more than happy to tell you what the difference is in the two versions of "cream gravy" I make. (Why the attitude, did I come off as a know it all? Didn't mean to, internet/tone, etc.eta; I do make pretty kickass cream gravy, though.)

                    I use the pan drippings from my CFS plus flour, s&p and milk for that gravy (ditto for fried chicken). The gravy I make for biscuits and gravy uses the drippings from cooked sausage plus enough butter to bring the fat level where it needs to be, plus again s&p and milk. Not very fussy, certainly no stock, usually no seasonings aside from salt and pepper and the fond in the pan from either prep.

                    The difference to me is, as I stated, I prefer the flavor from the pan drippings from the rest of the meal to flavor the gravy, whereas I find bacon fat an overwhelming flavor for CFS.

                    Not exactly a hard line I've drawn in the sand there. If you like bacon fat, go for it. But a first time gravy maker might be surprised at the result.

                    1. re: shanagain

                      I don't think this got pointed out originally but I'd not put pork products in gravy for a beef dish.

                    2. re: jjjrfoodie

                      You can just sprinkle flour over the browned sausage and drippings/butter in pan and cook a bit. Then proceed with milk and seasonings. No need to take the sausage out first. Learned that handy tip from the Frugal Gourmet many years ago.

                        1. re: LotusRapper

                          but let's remember why it's no longer aired -- not even reruns.

                2. re: shanagain

                  Haha, afraid to make it with bacon fat (but I do eat bacon enthusiastically .....).

                  1. re: LotusRapper

                    I save my precious(ly less copious than previous years) stores of bacon fat for cornbread these days. Stupid waistline. ;)

                  2. re: shanagain

                    People often throw a little bacon fat in to the loop to make it more flavorful. I can't imagine using pure Bfat..

                3. Gravy for CFS is pretty easy. Pour off almost all the oil from frying the steaks(I use corn oil). Add a pat of butter to the crunchy drippings, flour and let it cook for a bit. Slowly whisk in milk until a thick creamy consistency and salt & pep. CFS gravy should mimic the flavor of the steak.

                  Sausage or bacon grease have no place in CFS gravy imo.

                  1 Reply
                  1. re: miss_belle

                    I make mine pretty much the same but I don't add butter; just add flour to all but a little of the drippings and slowly cook it down, scraping up the crumbs and deglazing with a little beef stock. Bring to a simmer and add milk or cream and a good grind of pepper.

                    Sausage belongs in sausage gravy for biscuits IMO

                  2. Basically it is roux (fat and flour) thickened milk sauce/gravy.

                    A fundamental choice is - do you make it first, so you can serve the meat hot as soon as it comes out of the pan. Or do you first cook the meat, and keep it warm while you make the sauce in the same pan you used for frying the meat.

                    If making many servings of meat you may need to keep the first batches warm regardless of when you make the gravy.

                    If you make the gravy after you can use some of the oil that you cooked the meat in, along with bits of breading left in the pan.

                    If you make the sauce first, you have to use other fat, which may be be bacon fat, butter, or left overs from the previous day's CFS.

                    Other than that there is little difference between making CFS sauce and a cream sauce (bechamel) for vegetables, or a pan gravy from the roast turkey or Sunday beef roast.

                    9 Replies
                    1. re: paulj

                      Paul, the average CFS needs help!

                      1. re: Veggo

                        Veggo, I lived in CT for years and tried in vain to remember something CT was famous for that wasn't actually that good so I could tease you...

                        Then I realized CT isn't really famous for anything except having the good sense to know NY pizza is good! ;)

                        (I'll take it all back with a shipment of Hummel Bros. hot dogs. People here don't even understand how amazing a hot dog can be.)

                        1. re: Veggo

                          Veggo, my chicken fried steak is not average and therefore needs no help. The wifeacita and I eat it "on the hoof" meaning straight out of the frying pan, no sit down dinner, and by the time we are done there is none left and no need for the superfluous gravy.

                          1. re: Veggo

                            Hot crisp CFS is great by itself, just like a well made Wiener Schnitzel. However the contrast between crisp breading and the smooth gravy is also nice. So I like to sample both the uncovered and covered parts right away. But as CFS cools, the gravy becomes more important. That's when I start dipping into the pool of gravy in the mash potatoes.

                            1. re: paulj

                              Agree totally. I actually prefer the gravy on the side so I can dip but still keep the crispy exterior of the meat.

                              1. re: c oliver

                                c oliver, I agree with you, but there is a group down here in Texas that says a truly great chicken fried steak can stay crisp with the gravy poured on top. I still like gravy on the side or none at all.

                                1. re: James Cristinian

                                  IMO, that steak has too much batter on it and was cooked at too high a temp. But, hey, what do I know? I grew up in the South and what we had was "country fried steak." Pan fried with a brown gravy.

                                  1. re: c oliver

                                    Earlier we had a big debate over white gravy v brown.

                          2. re: paulj

                            paulj, all of the above is why I seldom make gravy, plus see my response to Veggo below. We like our meat hot straight out of the frying pan, slightly medium rare.