I promised you my beloved recipe for Chicken Fried Steak with Sausage Gravy the other day when I shared my recipe for Buttermilk Drop Biscuits, because they go together like love and marriage...You can't have one without the other.
So sorry if you now have that song stuck in your head too, but Chicken Fried Steak, Buttermilk Drop Biscuits, smothered in Sausage Gravy all together really is a must! This is Colt's all time favorite breakfast along side Biscuits and Gravy, so I decided to make it for him because I love that crazy man, and he went out shopping with me at 10pm on a Friday night a few weeks back when the news said we had the windstorm of a century coming. I figured I better feed everyone well before the big windstorm hit, and we lost power for days on end. Luckily the storm never arrived, but everyone was beyond stuffed, and content in food coma!
I highly recommend making Chicken Fried Steak with Sausage Gravy for a weekend breakfast or dinner. Whatever you do don't make Chicken Fried Steak during the week for breakfast because once food coma hits it might make it hard to make it through the rest of the work day, as you dream about lounging on your couch in your pajama's drinking coffee, and marathon watching Netflix episodes..
Who am I kidding just make it for the ones you love! They will love you for it!
First you'll need 3 pounds Cube Steak. Cover with 2 cups Buttermilk or Milk.
In a pie pan mix together 1 1/2 cups All-Purpose Flour, 2 teaspoons Salt, 1 teaspoon Ground Black Pepper, 1 teaspoon Granulated Garlic, 1 teaspoon Rosemary, and 1/2 teaspoon Thyme.
Dredge Cube Steak in flour mixture until well coated.
Heat a large heavy duty skillet and 1/2 cup Cooking Oil plus 2 tablespoons Butter over medium-high heat until hot. Add steak and work in batches to leave plenty of room between pieces. Cook until golden brown on both sides. Place in a warm oven on a paper towel lined cookie sheet. Cook remaining steak.
Drain off grease reserving 2 tablespoons, add 1 pound Ground Breakfast Sausage, and brown. Sprinkle with 2/3 cup All-Purpose Flour, stir until well incorporated.
Slowly whisk in 1 cup Chicken Stock, and cook until thickened.
Whisk in 2 cups Milk.
Cook until thickened. Taste, salt and pepper if needed.
Serve Chicken Fried Steak with Buttermilk Drop Biscuits and cover in Sausage Gravy.
Such classic comfort food!