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Nutrition Facts
Serving Size 239 g
(Approx. 6 Servings)
Amount Per Serving
Calories 550 Calories From Fat 170
% Daily Value*
Total Fat 19 g 29%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 140 mg 47%
Sodium 2710 mg 113%
Total Carbohydrate 56 g 19%
Dietary Fiber 3 g 12%
Sugars 3 g
Protein 35 g
Vitamin A 2% Iron 30%
Vitamin C 0% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

No-Fail Chicken Fried Steak with Shortcut Gravy

Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
6  People


Recipe makes 6 Servings

1 cup(s) Hill Country Fare Vegetable Oil
1 1/2 Lb tenderized beef round steak, 3/8-inch thick
3 Tsp McCormick Cracked Black Pepper
3 Tsp Lawry's Seasoned Salt
2 H-E-B Cage-Free Large Brown Eggs
1/2 cup(s) H-E-B 2% Milk
2 1/2 cup(s) H-E-B Baker's Scoop All Purpose Flour
2 3/4 Oz Pioneer Country Gravy Mix
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Preheat a 12-inch skillet over medium heat and add oil; heat 10 minutes while preparing steaks.
Cut steak in 4-6 pieces.
Shake approximately 1/2 teaspoon each pepper and salt over each side of steaks; press seasonings into meat.
Beat eggs and milk together in a bowl.
Turn seasoned steaks in flour in a shallow pan, then dip steaks in egg mixture moistening the entire surface; let excess moisture drip off.
Turn steaks in flour again, pressing flour into moist spots; gently knock off excess flour before frying.
Once battered, place steaks immediately in hot oil. (A pinch of flour will sizzle when oil is hot enough.)
Cook steaks 2 1/2-3 minutes per side; turn once when meat juices first bubble through flour coating on top of steak.
Use two utensils to turn steaks so crust will not break.
Prepare gravy according to package directions while steaks cook.
Drain steaks briefly on paper towel and serve smothered with gravy.



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