Name: Chicken-Fried Steak with Sausage Gravy
Prep time: 10 min
Cook time: 20 min
Ingredients: 1 beef bottom round steak, about 1/2-inch thick (about 1 1/2 pounds); 1/4 cup all-purpose flour; 2 tablespoon vegetable oil; 1 can (14.5-ounces) Campbell's Country Style Sausage Gravy

Chicken-Fried Steak with Sausage Gravy

By: Campbell's Kitchen

2 Comments

By: Campbell's Kitchen

A country-style favorite that can be made in only 25 minutes, you have to try Chicken-Fried Steak with Sausage Gravy. Irresistibly delicious, it is topped with a creamy sausage gravy that not only taste great on the beef, but also on homemade mashed potatoes. It's country recipes like this one that will win your family's heart.

Notes

Be sure to check out all of the great recipes from Campbell's

Serves6

Preparation Time10 min

Cooking Time20 min

Ingredients

1 beef bottom round steak, about 1/2-inch thick (about 1 1/2 pounds)
1/4 cup all-purpose flour
2 tablespoons vegetable oil
1 can (14.5-ounces) Campbell's Country Style Sausage Gravy

Instructions

Cut the beef into 6 pieces. Pound the beef to 1/8 inch thick. Coat the beef with the flour.
Heat the oil in a 12-inch skillet over medium-high heat. Add the beef in batches and cook for 10 minutes or until well browned on both sides and cooked through. Remove the beef from the skillet and keep warm.
Add the gravy to the skillet. Cook and stir until the gravy is hot and bubbling, scraping up the browned bits from the bottom of the skillet. Serve the gravy with the beef.

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SissieSass

May 01, 2017

I have to agree with sharell1075 that I would use more oil with this recipe. It looks so tasty, but I have always made my sausage gravy from scratch. I guess on a really busy night this would be a great way to have comfort food without the hassle. What do you serve with it? I love a good mashed potato side dish with mine and some green beans.

sharrell1075 45229 70

Jan 13, 2017

I love chicken fried steak. I don't see any eggs in this recipe and there is way too little oil for frying. You can get the tenderized cutlets and dip them in egg and then in flour and put them in the hot oil to fry, cooking both side until golden brown.