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In this episode of Sierra Chefs, sponsored by DCS by Fisher & Paykel, Tim Creehan prepares chicken fried steak and gravy.

Steak Ingredients

Inside round, 18-20
egg wash
3 cups flour
1 t salt
1 T pepper
1 T minced garlic
1 t paprika

Trim whole round steak
Quarter round
Cut into 5 1/2 oz. pieces and trim as needed
Run each piece through a tenderizing machine 6-8 times. This will give you a very thin steak approximately 5”x10”. We have done this with a mallet, but steak will not have the same melt-in-your-mouth texture.
Sift/mix flour and spices
Dredge steak in egg wash
Dip both sides of steak in flour mixture
Cook on hot griddle until golden brown (approx. 3 minutes each side)
Serve on large platter with 2 eggs, fresh home fries, 3 ounces of gravy under the steak, 3 ounces on top. Served with a homemade biscuit.

Country Gravy Ingredients:

5 gal. milk
5 Italian sausage (bulk, raw ... from The Sausage Factory, Carson City)
5 cooked bacon and link sausage, minced in approx. 2 1/2 lbs. of each
3 bacon / sausage grease , or margarine (if not enough gease)
1/2 cup chicken base
2 Tbs. minced garlic
1 large onion, diced
1 tsp. white pepper
1 tsp. salt
3-5 cups flour
1/2 gal. water

1) Milk in 10 gal. stock pot, on stove and heat
2) Combine in smaller pot: Cook Ital. sausage then add grease, onion, minced sausages and bacon. Cook until onions are translucent and Italian sausage in cooked.
3) Add flour to grease to make roux. Roux should have consistency of course crumbs.
4) add seasonings to milk. Milk is now at approx. 185*. Do not allow it to boil. mixture will scorch easily.
5) Add sausage roux to milk, whip until mixed in.
6) Heat until thickened, stirring constantly.