This “Ultimate Texas Chicken Fried Steak With West Texas Gravy”, beat Grady Spears—cowboy food legend, James Beard award-winner, and my great friend, at the Golden Chile Awards, to take its place as the definitive chicken fried steak recipe.
You are watching: Texas Chicken Fried Steak
The secret? Well, it’s two-fold.
Like many girls, I was blessed with a grandmother I adored. I grew up listening to her stories and eating her homemade chocolate chip cookies while I watched her fry up dinner in her ancient cast-iron skillet. When my grandmother passed away, the entire family descended on the house to take care of my grandfather and help ourselves to a memento from her life.
My grandfather leaned over, placing his calloused, life-weathered hand on my knee, and pinned me with his still sparkling blue eyes, “What do you want of hers, Sarah?”
I swallowed back tears and said, “Her cast-iron skillet.”
The day I beat Grady, I was using her skillet.
I also used a secret ingredient my grandmother taught me during those lazy afternoons in her kitchen. The key to simply perfect country gravy is a couple cans of evaporated milk. It’s a flavor that takes me back to traveling Route 66 with my grandparents, stopping at the little roadside diners along the way, and tasting complete gravy paradise coating the end of my fork.
It’s sweeter, warmer, and, though it might sound crazy, it’s almost as good as being safely wrapped in your grandma’s warm embrace. 🙂