Genuine Texas Angus Beef Genuine Texas Angus Beef

Red Pepper Chicken Fried Steak with Dirty Gravy

Serves: 4


Chicken Fried Steak:
4 Genuine Texas Angus Beef™ cube steaks (4 to 5 oz ea)
1 egg
1/4 cup milk
1/2 cup all-purpose flour
1/4 cup cornmeal
1 T red pepper flakes
1/2 tsp cayenne pepper
Salt and freshly ground black pepper
1/2 cup canola oil


12 oz breakfast sausage, small diced
3 T canola oil
3 T all-purpose flour
2 cups milk
1 T fresh thyme, chopped
Salt and freshly ground black pepper


In a pie pan, whisk together the egg and milk. In a second pie pan, combine the flour, cornmeal, red pepper flakes, cayenne, salt and pepper, to taste. Season the beef with salt and pepper and dredge the steaks in the flour mixture. Shake off excess, then submerge the beef in the milk and egg. Dredge them again in the flour mixture. Make sure both sides are well coated with the egg mixture before dredging them the second time. Dust off excess flour and set aside. Heat the oil in a deep skillet over medium-high. Add the steaks and fry until coating becomes golden brown and crisp, 3 to 5 minutes per side (internal temperature must reach 160°F on a meat thermometer). Transfer them to a plate lined with paper towels to drain.

Brown the sausage in a cast-iron or heavy-bottomed skillet over medium heat. When fully cooked, remove the sausage from the pan and set aside. In the same pan, over low heat, add the oil. Whisk in the flour and cook, constantly stirring, until the flour turns a pale golden color, about 5 minutes. Slowly whisk in the milk and thyme and bring to a simmer. Cook, stirring occasionally, until the gravy has thickened, about 5 to 10 minutes. Return the reserved sausage to the skillet and season with salt and a generous amount of black pepper. Serve alongside the chicken fried steak.


Mashed potatoes
Onion rings