Salsabilla If you had added even an ounce of logic in that comment I would have accepted your opinion but you settled for profanities and bullshittery thus making your comment invalid.
As someone from the American Midwest, does anyone else put sausage bits into their white gravy like we always do here? Because that was something else that was off to me about their gravy.
I love how you Brits all think American food is so strange but when you actually taste it, you immediately understand. lol. And being from the Northeastern US I can't say much about white gravy, only had it once or twice at restaurants (it was great, btw), but I've had brown gravy many times. There is room in the world for both. However, those who call tomato sauce "gravy"... You people need help. lol
EscpdFrmPsykward I'm a Brit and I certainly don't think American food is weird.... I would think that anyone who sees British food would think that that's weird
I have found that many of my friends from the northeast are a bit grossed out by chicken fried steak and cream gravy. Basically it's a schnitzel with a sauce. Just the American southern version and it's AMAZING. Southern food, in general, is amazing and has a very rich history.
Of course it does. No argument here. Since the U.S. is a country of immigrants our regional cuisine comes from all over the world. Soul Food has it's roots in the Deep South and African slaves, TexMex comes from Mexico, chicken fried steak has origins in Texas and is connected to the German immigrants who settled in Central Texas. I'm sure something like clam chowder, which comes from the Northeastern U.S,. has its origins in England. Being a native Texan (I live in Dallas.) I have very strong opinions about our local cuisine. LOL
I'm from the States.... and eat chicken fried steak all the time..... born and raised in Texas..... I actually want to try the "yellow/gold" sauce you made. This looks so good Sir!!!
We absolutely have brown gravy AND white gravy. I think of brown more for mashed potatoes and white for what you've made. This looks delicious but I've not seen a sauce of that color.
The steak itself looks perfect, but I was thinking exactly the same thing Lance was as the gravy came together: it should be white and not yellowish-brown. And I'm from Tennessee, where these things matter. That being said, I don't doubt it was delicious. Also, the best gravy to me to eat with biscuits is sausage gravy. Yum!
A little trivia: Chicken fried steak is a variation of Wiener schnitzel as adapted by German/Austrian immigrants to central Texas. And if you really want your mind blown, you can also get "chicken fried chicken" which is NOT the same as "fried chicken" because "chicken fried chicken" is a boneless fillet of chicken breast that is fried like chicken fried steak which is fried like fried chicken which is fried chicken parts - simple as pie.
From Virginia and the Gravy is wrong but I bet really good! However a biscuit is not a savory scone haha it is so much more!!!!! also a stick of butter is 1/4th cup which is 115g.
As an American, can you people please stop being so picky about how they did it. As someone who literally makes chicken fried steak every single Friday night: a) It is not a requirement that the roux for the gravy be made with the remnant grease from the steak. That's just the most common way of doing it because it adds flavor and the grease is already in the pan. I've seen several southern cooks create a roux from scratch with butter and flour. b) Yes, the gravy is typically served on the steak, but there are also variations, such as chicken fried steak fingers, where the gravy serves as a dipping sauce. This is what I hate most about channels trying the culture of another country is all the snobs in the comments who have to be the first one to point out everything that they did that was unauthentic.
steak fingers are different than chicken fried steak. Yes, you do typically dip the steak fingers into the gravy. I guess using the drippings is a matter of taste but it sure does make the gravy taste better.
Your chicken fried steak came out great! Gravy--er, um--no, it's really supposed to be white, and doesn't have all those spices in it. Salt and pepper only. No paprika (geez). Restaurants usually use the deep fryer; home cooks use an iron skillet. Butter goes in and on the mashed potatoes. The gravy is poured all over the steak, not served on the side. Nevertheless, it looks great (and maybe I'll try the spices next time, it couldn't hurt). --from Houston, Texas
I thought the steak cuts they used were a bit thin to begin with. Traditionally, chicken fried steak was made with poor, i.e. cheap, cuts of meat which is why you tenderize the hell out of them and fry them.
splashpont I'm originally from New Jersey and I didn't know about this until I moved to the south and noticed how different the waffle House menu was compare to NY and NJ but food is food and I'll eat just about anything if it's actually good
Biscuits should be moist from fat (usually lard or shortening) and buttermilk. They are very light (use very fine southern biscuit flower) in texture. Not as dry and crumbly as a scone.
I was screaming in my head about the gravy while you were making it. It must be white, and in my family with a bit of onion and leftover meat. Make the roux with the pan fat from bacon lardons, sausage, or smoked turkey neck, supplemented with butter. Serve with potatoes and greens. (And cooking greens right is a whole 'nother cultural minefield.)
So true if my grandma even saw this video she would be heading over there to show them the proper way to make gravy and be there half way through there recording even if she had to go back in time to do so, she would. Don't mess with gravy, its sacred to Southerns
Southern American here. (North Carolina born.) I give you high marks for this. Looks delicious. Once Lance tastes that sauce / gravy, he will come around.
Go with a bit thicker steak and use a meat tenderizing mallet. You get a bit more steak and a more tender steak. You're welcome,from Texas. PS....If you can get your hands on a deer backstrap Do It!!!! It makes for some kickass chicken fried steak.
Guys, stop getting stressed over GRAVY it can be white and creamy or brown and good for roast dinners. The only reason it's not white is because they flavoured it with paprika which you don't have to also with him adding butter it's personal PREFERENCE
I love Tom's face when he's stirring the beschamel! Its like "you WILL be the best gravy Lance has ever seen" but also with a bit of disdain cos it's not British gravy!
Tom that was a very nice try on this dish, but Lance is right the gravy needs to be white and not served in a cup on the side but poured on top of the Chickfried steak.
That is what I noticed the most. You don't dip your steak in the gravy, you pour the grave over the steak. Also you should use sausage or bacon bits for you base. That way it turns out white. You can put the paprika in the steak coating or as a garnish, but NOT in the gravy. And chilies are just out. They go in Mexican food, not Southern food. But, as usual, a nice video, and I love watching Tom.
Ok, let's sort this out. 1. The gravy should be white with sausage. 2. Butter is a food group and should be added to everything. 3. A biscuit is not a savory scone. It's a fluffy buttery piece of heaven. 4. You're holding your fork upside-down. That's why your food keeps falling off. 5. Lance is always right and you should listen to him more. Love the vids. Thanks!
No, No, No...the gravy must be white with only salt and pepper added. Then it is never placed in a cup. You always pour it over the steak with mashed "tater"s on the side. Here in Texas if you served it the way you showed, they would tar and feather you. Us Texans are kinda picky about our chicken fried steaks.
Very good! I usually make our "gravy" with just plenty of fresh cracked black pepper, salt, garlic powder, and onion powder. Also, you can do the breakfast version, with "gravy" I listed above, eggs (however you like them), and toast, English muffin, or pancakes.
not gonna lie, i just spent five minutes of this video screaming at ben for putting paprika and chili flakes in the gravy. you just use salt and pepper, dude! wtf?!
Cream Gravy: 3 heaping tablespoons flour 4 tablespoons bacon fat, or drippings from pan after frying steaks 2 cups cold milk Kosher salt Freshly ground black pepper - this is essential I would guess this would be pretty close to what Lance grew up eating in Texas.
Oregano and cayenne? That lost me from the start - Texan here and flour, salt, pepper, onion and garlic powders is it. Maybe paprika if you're fancy...
I'm born and raised in Texas by an American mother and a Scottish father. That looks delicious, but when you guys put in paprika and chili powder, and before Lance said it I thought the same thing: that is NOT white gravy. 😂 I'm sure it was wonderful though! You've inspired me to make CFS for my husband this week!
Bless his heart. That man acted like Tom should call that white gravy. The spice should come from black pepper. Traditionally a white roux is made using some of the fat the meat was cooked with. While the roux is extremely hot, milk is added while stirring with a whisk over heat. It is simply seasoned with salt and black pepper. A couple of hints... use less fat and flour than you think and use more milk than you would guess. Stir over medium heat until it is slightly less thick than you want to eat it. It will continue to thicken after it is removed from the heat. It should be thicker than a Béchamel. What was made in this video should have some gouda mixed in and be served in the South of France, but certainly not on chicken fried steak. PS... people that eat chicken fried steak more than once a month should never been seen in a speedo.
Milk gravy with pork sausage bits is phenomenal with county fried steak. I’m from Georgia in the US. Add fluffy buttermilk biscuits and you have comfort food at its finest.
I've had country/chicken fried steak many times, a favorite dish! This looked really good! I don't think I've ever had a white gravy with butter added to it before, but I think I'll try it. Though Lance is right, it should be white! lol Send my love to both of you from the state of Missouri!!
As a Southern man that knows his way around the kitchen....I cringed a little when ya'll put oregano in the flour....but...when you put paprika and crushed red pepper in the gravy I almost had to walk away. Stick to salt and pepper....extra pepper in the gravy. You did however beat your meat quite well. LOL So I'll go thumbs up for the entertainment.
As a southerner of the U.S. .... DON'T OUT OREGANO IN FRYING FLOUR!!!! Herbs are more of a garnish afterwards. And wth is that gravy, that's not white gravy, use some of that oil, flour, milk and alot of black pepper
WHERE’S THE BLACK PEPPERR?!?!?! WHITE GRAVY MUST HAVE A METRIC TON OF FRESH CRACKED BLACK PEPPER!!!! I am a Texan myself and I am offended by this gravy.
FYI, Guys... growing up in NYC, we called it a "frying pan", too! I find it's cookbook publishers (apparently in the belief that it sounds more professional?) that use the term "skillet", not cooks themselves. As I recall, even Julia Child would typically simply say "a pan" in speaking. Also, Northern gravy is brown, turkey gravy is a slightly lighter brown. Southern cooks tend to prefer their gravy "White." That's not a joke. (Southerners: Please correct me if I'm wrong but, that's been my own experience, since my father's family was from Georgia.)
This was a fun Video... it truly highlighted the differences not only in British/American cooking and terms.... but also in the differences in America. As I am from the North (Minnesota) and I've never made a "white" gravy.... and I think Biscuits and gravy is totally gross. I think you made an EXCELLENT Chicken Fried Steak !!!
I forgot to say something in earlier comment. A local restaurant had a breakfast buffet for years. I would put scrambled eggs, pork sausage patties, home fried potato chunks (fried with onions), a biscuit (US biscuit), crumbled pork bacon on my plate. I would then take white gravy and cover EVERYTHING on the plate. EVERYTHING. Oh my gosh it is so good, crap it's making me hungry. Tell Lance to take you to an American breakfast buffet, they are the best.
Chicken-fried steak? Check! Mashed potatoes? Check! Gravy? Gravy? ... Umm ... why does that look like a yellow cheese sauce? ...on the side? Gravy is typically white with a bit of black pepper in it. And typically poured over the top of the steak & mashed potatoes, in my experience. Overall looks delicious. Would have to check the gravy to see how it tastes and what its texture is like. The color makes me think cheese sauce more than "gravy." But, maybe it's just a trick of the paprika / red pepper flakes giving it a weird tinge?
The other distinction that sometimes comes up is that, where country-fried steak is flour-dusted and usually served with brown gravy and onions,chicken-fried steak is breaded with eggs and served with cream gravy. Recipes: Chicken Fried Steak with White Gravy.
I'm sure that gravy is amazing. Like, REALLY sure, not joking. However, as a Southern American, It should be white. Basic roux, with only salt and black pepper. My Father is from West Texas, my Mother is from North Carolina, and it is the same. We all currently live in Charleston South Carolina, and it is the same here. I understand preserving tradition, but there is a lot to be said for being adventurous. Thankfully, well respected Charleston Chefs have been playing with those boundaries in the last few years. Regardless, I love your UA-cam channel. I also subscribe to Jamie Oliver and Food Busker. Honestly, it's you, Busker, then Jamie. Don't tell Food Busker I said so, he seems a little soft. Hahaha.
Being from Texas, I agree with Lance, that’s not even close to cream gravy. Also, all those spices? No! Salt & Pepper...only. In Texas, we also like to use animal fat drippings (bacon grease) in the cream gravy...never butter. Blasphemy!!!
That Gravy would be MUCH better if the Fat was something like Bacon Fat.... at least thats the way I was taught here in Kentucky. But Ben didn't steer you wrong, except I wouldn't have used Paprika. I make what I call Southern Milk Gravy using only Salt and LOTS of cracked black pepper.
"Chicken-fried steak" means steak fried in the manner that one fries chicken. Lance is correct; one eats cream gravy with chicken-fried steak (or chicken-fried chicken breast), and it's white with flecks of black pepper. Your sauce looks like Thousand Island salad dressing (which is often used as the "special" sauce on some fast food chain hamburgers), i.e., pink. NB: fried chicken is bone-in and skin-on; chicken-fried chicken breast is boneless and skinless.
I am from Texas born and raised. Sorry guys but the gravy must be white. Hence the correct name "Cream Gravy". Authentically would be made with 2Tblsp bacon grease, 2Tblsp flour, 2 cups whole milk, salt and lots of black pepper. That gentlemen would be enough for one steak and mash as you call it, poured OVER the steak not served on the side. However overall I must say you all had a bloody good crack at it. Congratulations!
Ok now I am hungry...I haven't had this meal in 5 years. Guess what is for dinner!!! You can tell the Americans who are responding.. Chicken Fried Steak gravy is white. You can also make this with chicken (Chicken Fried Chicken) with mash and white gravy. Ok I have to run to the store now to get the fixings for dinner... I better not watch your videos before dinner any longer.. take care...
Country fried steak, make the gravy with some of the oil, flour, milk, and butter, and make it black peppered. It'll be white with black spots. Or you can go white sausage gravy. But paprika in the gravy just isn't right! I'm sure it's good, but it just ain't right! Lol.
A stick of butter is 8 tablespoons, which is a 1/2 cup, so 3 sticks is 1.5 cups. The gravy should be white! We use way more milk. i think lance is referring to sawmill gravy, but a brown gravy is used on mashed potatoes and sawmill gravy is used on biscuits and other things. (but it's your choice, really) We do call frying pans "skillets", it depends how southern you are. i use it interchangeably but mostly call a regular pan a 'pan', and a cast iron frying pan is specifically a skillet. --me, from Virginia
I'm from San Francisco, and in California we don't eat gravy and biscuits for breakfast. Maybe it's a Texan thing? Also, we have brown gravy, we just don't eat it as much. And we do have brown eggs, so you should tell Lance that. Love you both! 😘
Im American and why have i never heard of chicken fried stake before this video!! i guess when u live close to the east coast people don't usually make home made fried steak/ biscuts/ white gravy/ most the things the cook down south :( We do put mounds of butter in EVERYTHING though. That will never change😈😈
I can't speak for the southern states, but in Oregon we have Chicken Fried Steak 2 ways- if it's breakfast you serve it with hash browns and white sausage gravy, if it's dinner you serve it with mashed potato and brown gravy. Both are incredible. ^_^ yours looked good, but I'm with everyone else- that "gravy" is all wrong. ;)
That gravy made me almost cry. While I may have a lot of British ancestors a long way back, every Southern US ancestor was ready to rise up in protest. For proper gravy, you use spicy pork breakfast sausage as the base...you can add a bit of butter if you want, but you should have plenty of fat from the sausage. Then add the flour, black pepper, and salt (though not much, the sausage is already salty) and cook it all out. Then you add *whole* milk til it's a little looser than what you want the final product to be and simmer for about 10 minutes. The chicken fried steak looked bangin, though the oregano was...weird. If you absolutely *have* to have an herbaceous element, I would use thyme, since it pairs much better than oregano with beef, but, again, I'd just skip it. Your other spices were pretty spot on. Overall, I'd give it a 7 out of 10. The steak was a definite 10, but that gravy... EDIT: Ok, in fairness, it *did* look like it tasted delicious, but Lance is definitely right. Should have been white, not yellow...looked like a cheese sauce. :)
I mean, if you're from the south (or the Midwest I suppose?) white gravy may be the norm, but I'm from California and I'd literally never heard of it until I was 17 or 18 and made a friend from Oklahoma. It's more of a regional thing than an American thing. Rich, dark beefy gravy is also pretty uncommon here, but turkey and chicken stock based gravies were pretty common in my childhood. Just some food for thought 😛
Our (American) butter sticks are 1/2 cup, wrapped in paper graduated in table spoons so 8 graduation marks. If you ever used it you would band together to demand your butter to be packaged the same way. Also paprika doesn't belong in our white gravy, just mho.
Just for the record, what you made is ALMOST a butter gravy (used for turkey and chicken). For a white gravy (biscuits and country fried steak) lose the extra butter and add a ton of black and white pepper. Paprika in either? Just no.
Everything was going along well...UNTIL...the sauce, not the gravy, was poisoned with paprika and spices. It's just supposed to be a white gravy made with milk, flour, salt, and black pepper, but as usual, whenever you tell someone how something is supposed to be made, it's kind of a moot point, because if you enjoyed it, then its good, eh?
I agree with Lance... the gravy is supposed to be WHITE. And, calling our Biscuits savory isn't what we Americans would call savory. I make mine homemade and not from a can. I put quite a bit of butter and buttermilk in them and then my Gravy has butter in it but not as much as you put in. My potatoes have a bit of butter in them too. You always serve this with a green veggie, carrots and a salad. This is something I don't do often but I do it when we have friends/mates over and they ask for my "Country Fried Steak" which I fry in a cast iron skillet.
Ok, I am from Texas with a lot of experience eating/cooking Chicken Fried Steak. What you prepared looks inspiring and delicious, although it is not exactly how we prepare it! I copied the video so I can try your recipe. Lance is right: The gravy needs to be white to be Texan and it should be poured over the CFS and the potato mash (Texas: mashed potatoes). Great work, you guys.
I'm American and haven't ever had chicken fried steak. Or white gravy. Gravy is brown. That looks good, but I agree with Jamie. It's sauce. Huge differences between southern and northern cooking!
Oh Tom as a Texan myself I'm with your hubby. The gravy has to be white and no paprika. Only black or white pepper but traditionally black pepper. It still looked good though.
I don't believe Lance being from Texas puts paprika in a white gravy. I'm from Fort Worth, Texas and lived and visited other parts of Texas and I've never had white gravy with paprika.....it's no longer white then, now is it?
A skillet is usually a cast iron skillet which is what you typically use to cook chicken fried steak. (Btw, you don't actually clean then, maybe a little soap and water but you want it to stay seasoned from the cooking grease so no serious washing and never put one in the dishwasher.) It's CREAM gravy, not WHITE gravy. You should be making the gravy using the drippings from when you cooked the steaks OR bacon drippings that you keep in a crock on the side of the stove from when you make bacon. A traditional cream gravy is flour, milk, black pepper, salt and the drippings from the steaks or bacon grease from the crock of bacon drippings you keep next to the stove top. Paprika isn't typically added to cream gravy. The moment you start adding paprika and/or chili flakes you run the risk of it being something other than a traditionally southern cream gravy. As to the color of the gravy, it may sometimes be more brown depending on your bacon drippings and if you use a whole wheat flower that is slightly darker than all purpose. I think the gravy in this video is sort of orange-yellow because of the paprika. You have to ladle that gravy over the steak AND the mashed potatoes! You can't have it in a dish on the side! Be brave and drown that steak! bBTW, biscuits, especially in the south, should be light and fluffy. If I recall, a scone is much denser and dryer than a biscuit, also much flatter.
The steak and the mash are on point; the gravy, while it would taste excellent, should NOT have had the paprika in if you were going for a classic cream gravy. (Admission of heresy: I am a native Texan, but my CFS gravy is often downright brown. I can never resist making a medium roux instead of a blonde one.) Also, for heaven's sake, don't be wasteful! Use the leftover dredging flour from the steaks to make the gravy. That was the point of it, originally: to use up leftover ingredients so nothing would be thrown out and wasted.
Butter comes 4 sticks to a pound. One stick is a 1/2 cup or 8 tablespoons. The gravy would just have butter, flour, slat and pepper. Otherwise looked great. I really enjoy watching your channel.
Am no britt nor yankee, so for me chicken fried is just what you eat at greasy spoons in Texas. Tried the recipe today. Tasted great. Personally, I don't care what the colour of the gravy is. Mine was a bit pink from the fresh spices. Just I found your quantities for the batter are a tad oversized. 100g west flour was plenty and 40g maize flour too. I'll keep the recipe in my book. I'll do it next year again I guess.
The gravy should be white. To amp it up add ground American pork breakfast sausage (Fennel, sage, rosemary, thyme, garlic, and smoked paprika) to the gravy and use that for the fat content instead of butter. Mmmmm.
The sauce sounds good for something else. Chicken Fried Steak has white gravy. How I make white gravy. Cover bottom of cast iron skillet in oil, add flour, a pinch of salt & black pepper. No other ingredients allowed. Heat on medium. Stir skillet contents until golden to dark brown, add milk a bit at a time until gravy is the consistency of thickened soup (you may need to add more flour). Turn off heat and cover skillet with lid until ready to eat. Meat prep is about the same as I do it. You did a good job for someone across the pond, LOL
I love how Tom can't make it through the video without mentioning Lance at least a couple of times #couplegoals
A million times=)))
Blimey mate, steady on.
SO!...THEY ARE BUT HAPPY AND PROUD ABOUT THEIR SEXUALITY. AND YOU?
Salsabilla If you had added even an ounce of logic in that comment I would have accepted your opinion but you settled for profanities and bullshittery thus making your comment invalid.
Lance this, Lance that.. he sure talks about Sir Lance-alot
well why shouldn't he talk about his husband on his own channel
I think you missed the joke.
Kay Tam this cracked me up!! hahahahahaaha!!
@@gazpen1978 r/whoooosh
🤣
As someone from the American Midwest, does anyone else put sausage bits into their white gravy like we always do here? Because that was something else that was off to me about their gravy.
Lauren Bennett yes we do in Indiana🇺🇸❤️
Yay! I guess it's definitely at least an Indiana thing because I'm a Hoosier too!
We do in biscuits and gravy, but paprika doesn't go in gravy
From Michigan and we definitely add sausage for biscuits and gravy but gravy for everything else is brown because it's made with stock!
Lauren Bennett sausage is the best, but not always necessary. But agreed. It does make it that much better.
I'm from Georgia (USA) and my very first thought was, "but the gravy is wrong!"
Correct. Milk gravy is make from the grease and the fried remnants from the meat that was fried, not butter.
Texan, same.
I love how you Brits all think American food is so strange but when you actually taste it, you immediately understand. lol.
And being from the Northeastern US I can't say much about white gravy, only had it once or twice at restaurants (it was great, btw), but I've had brown gravy many times. There is room in the world for both. However, those who call tomato sauce "gravy"... You people need help. lol
EscpdFrmPsykward I'm a Brit and I certainly don't think American food is weird.... I would think that anyone who sees British food would think that that's weird
EscpdFrmPsykward ...alot of American(USA) food comes from Britain...like shepard's pie and roast with potatoes and carrots..both so delicious
I have found that many of my friends from the northeast are a bit grossed out by chicken fried steak and cream gravy. Basically it's a schnitzel with a sauce. Just the American southern version and it's AMAZING. Southern food, in general, is amazing and has a very rich history.
@@jaygardner2338 UK food goes back further.
Of course it does. No argument here. Since the U.S. is a country of immigrants our regional cuisine comes from all over the world. Soul Food has it's roots in the Deep South and African slaves, TexMex comes from Mexico, chicken fried steak has origins in Texas and is connected to the German immigrants who settled in Central Texas. I'm sure something like clam chowder, which comes from the Northeastern U.S,. has its origins in England. Being a native Texan (I live in Dallas.) I have very strong opinions about our local cuisine. LOL
I'm from the States.... and eat chicken fried steak all the time..... born and raised in Texas..... I actually want to try the "yellow/gold" sauce you made. This looks so good Sir!!!
We absolutely have brown gravy AND white gravy. I think of brown more for mashed potatoes and white for what you've made. This looks delicious but I've not seen a sauce of that color.
Exactly, brown gravy is still more common here, especially outside the south.
Brown gravy goes on anything that isn't fried. White gravy goes on almost anything.
They've got their minds in the gutter, but no one caught when Tom said "Lance makes all the white gravy"!!! C'mon guys!
Lance was completely right, the country gravy is traditionally ghost white. Personally I like mine with LOADS of coarse black pepper.
The steak itself looks perfect, but I was thinking exactly the same thing Lance was as the gravy came together: it should be white and not yellowish-brown. And I'm from Tennessee, where these things matter. That being said, I don't doubt it was delicious. Also, the best gravy to me to eat with biscuits is sausage gravy. Yum!
Lane Wright I know right...I am like how in the heck did they get it to be mustard yellow?!
The Cayenne and Paprika are the culprits. leave the paprika out and reduce the Cayenne add some black pepper let the gravy be a little thicker, IMOA.
And what's with that ramekin? You jut pour the gravy on top.
Jerry Uffelman j
Yup you have to smother everything with gravy. It has to be white and slightly peppered.
At any time Tom is quitting diving for becoming a cook
Lau hp21 maybe in his 30s
A little trivia: Chicken fried steak is a variation of Wiener schnitzel as adapted by German/Austrian immigrants to central Texas.
And if you really want your mind blown, you can also get "chicken fried chicken" which is NOT the same as "fried chicken" because "chicken fried chicken" is a boneless fillet of chicken breast that is fried like chicken fried steak which is fried like fried chicken which is fried chicken parts - simple as pie.
And served with cream gravy!
Looks good. I would taste it. But Lance is right. Milk gravy has to be white.
You know it went the funny colour because they added the smoked paprika
Jess R, and used butter instead of the grease from frying the steak. I never had decent gravy with a deep fried steak.
I'm an American and that looks pretty damned awesome!
From Virginia and the Gravy is wrong but I bet really good! However a biscuit is not a savory scone haha it is so much more!!!!! also a stick of butter is 1/4th cup which is 115g.
As an American, can you people please stop being so picky about how they did it.
As someone who literally makes chicken fried steak every single Friday night:
a) It is not a requirement that the roux for the gravy be made with the remnant grease from the steak. That's just the most common way of doing it because it adds flavor and the grease is already in the pan. I've seen several southern cooks create a roux from scratch with butter and flour.
b) Yes, the gravy is typically served on the steak, but there are also variations, such as chicken fried steak fingers, where the gravy serves as a dipping sauce.
This is what I hate most about channels trying the culture of another country is all the snobs in the comments who have to be the first one to point out everything that they did that was unauthentic.
steak fingers are different than chicken fried steak. Yes, you do typically dip the steak fingers into the gravy. I guess using the drippings is a matter of taste but it sure does make the gravy taste better.
I agree with you whole heartedly.
they asked for comments about we, as Americans, would have done it differently....just sayin.
@@jaygardner2338 Steak fingers are not different. They're prepared the exact same way, they're just in strips instead of the a full beef steak.
@@JarrodOVER9000 I'm aware, and I'm not addressing my comment at those people. I'm addressing at the people who commented saying they did it wrong.
i love how everyone is freaking out about the gravy.
It's serious business! LOL
Because properly made cream gravy is a thing of beauty and joy.
I have some co-workers of Sicilian background; they put "gravy" on pasta, but it's just what they call pasta sauce.
Your chicken fried steak came out great! Gravy--er, um--no, it's really supposed to be white, and doesn't have all those spices in it. Salt and pepper only. No paprika (geez). Restaurants usually use the deep fryer; home cooks use an iron skillet. Butter goes in and on the mashed potatoes. The gravy is poured all over the steak, not served on the side. Nevertheless, it looks great (and maybe I'll try the spices next time, it couldn't hurt). --from Houston, Texas
This kid only said Lance 478 times, not that many
Chicken Fried Steak, my ass , this is called SCHNITZEL !!
Kittikutz ...not surprising, american(USA) food comes from the immigrants who settled her.
Lots of Germans settled in Texas. Schnitzel is made with veal but in Texas they just have beef. Altered slightly but still the same idea.
I thought the steak cuts they used were a bit thin to begin with. Traditionally, chicken fried steak was made with poor, i.e. cheap, cuts of meat which is why you tenderize the hell out of them and fry them.
Great vid, but I'm from Alabama. Paprika belongs on deviled eggs, not in gravy! LOL!
I have never seen this in the Northeast of USA.
You may have seen it called country fried steak which is what we call it in North Carolina.
Not true. Atlanta here. Mom always put paprika in her dredging flour.
splashpont I'm originally from New Jersey and I didn't know about this until I moved to the south and noticed how different the waffle House menu was compare to NY and NJ but food is food and I'll eat just about anything if it's actually good
Waffle House has regional menus? I never knew.
Biscuits and gravy must sound strange to an Englishman. In America biscuits are a bread while in England biscuits are cookies.
David Amicus I thought biscuits over there were like our scones (which are sweeter, and eaten with jam and cream) but savoury?
Here's an article with pictures
en.wikipedia.org/wiki/Biscuit_(bread)
Biscuits should be moist from fat (usually lard or shortening) and buttermilk. They are very light (use very fine southern biscuit flower) in texture. Not as dry and crumbly as a scone.
Scones shouldn't be crumbly, it should be a solid texture and if it's dry, something's gone wrong :)
Y'all call biscuits cookies? Malaysians call cookies biscuits.
I was screaming in my head about the gravy while you were making it. It must be white, and in my family with a bit of onion and leftover meat. Make the roux with the pan fat from bacon lardons, sausage, or smoked turkey neck, supplemented with butter. Serve with potatoes and greens. (And cooking greens right is a whole 'nother cultural minefield.)
I was thinking the same thing, Amber...."Where is the pig fat?!" But I must admit, their version did look tasty too.
Yeah in the southern tradition you would use lard for the gravy and lard to cook the steak.
I never had to add butter to my cream gravy-that's what the cooking grease is for!
So true if my grandma even saw this video she would be heading over there to show them the proper way to make gravy and be there half way through there recording even if she had to go back in time to do so, she would. Don't mess with gravy, its sacred to Southerns
Southern American here. (North Carolina born.) I give you high marks for this. Looks delicious. Once Lance tastes that sauce / gravy, he will come around.
How nice to have an openly gay man for the first time. I love chicken fried steak. It was a standard in my home when I was a kid.
more Tom and lance videos please! my favourite people 😂❤
Go with a bit thicker steak and use a meat tenderizing mallet.
You get a bit more steak and a more tender steak.
You're welcome,from Texas.
PS....If you can get your hands on a deer backstrap Do It!!!!
It makes for some kickass chicken fried steak.
Guys, stop getting stressed over GRAVY it can be white and creamy or brown and good for roast dinners. The only reason it's not white is because they flavoured it with paprika which you don't have to also with him adding butter it's personal PREFERENCE
I love Tom's face when he's stirring the beschamel! Its like "you WILL be the best gravy Lance has ever seen" but also with a bit of disdain cos it's not British gravy!
I love Toms face doing anything !
Tom that was a very nice try on this dish, but Lance is right the gravy needs to be white and not served in a cup on the side but poured on top of the Chickfried steak.
That is what I noticed the most. You don't dip your steak in the gravy, you pour the grave over the steak. Also you should use sausage or bacon bits for you base. That way it turns out white. You can put the paprika in the steak coating or as a garnish, but NOT in the gravy. And chilies are just out. They go in Mexican food, not Southern food. But, as usual, a nice video, and I love watching Tom.
Ok, let's sort this out.
1. The gravy should be white with sausage.
2. Butter is a food group and should be added to everything.
3. A biscuit is not a savory scone. It's a fluffy buttery piece of heaven.
4. You're holding your fork upside-down. That's why your food keeps falling off.
5. Lance is always right and you should listen to him more.
Love the vids. Thanks!
PLEASE can we have Ben and Lance in the kitchen at the same time, Please Tom :)
4 years have come and gone. A I can't understand why this hasn't been thumbed to the top. I think it would be EPIC!
One stick of butter is 1/4 of a pound (and yes there are 4 in a package) or 8 ounces each.
Please Tom put the color in the breading not the gravy.
No, No, No...the gravy must be white with only salt and pepper added. Then it is never placed in a cup. You always pour it over the steak with mashed "tater"s on the side. Here in Texas if you served it the way you showed, they would tar and feather you. Us Texans are kinda picky about our chicken fried steaks.
How did no one spot 'lance makes the white gravy'
"Must" is the enemy of cooking. Rock on with your paprika gravy!
4th of July is my birthday!
Ben watching Tom beat his meat(?). Love it!
Very good! I usually make our "gravy" with just plenty of fresh cracked black pepper, salt, garlic powder, and onion powder. Also, you can do the breakfast version, with "gravy" I listed above, eggs (however you like them), and toast, English muffin, or pancakes.
I could go for some biscuits and sausage gravy, I’ve been up north for the last few months and there aren’t very many good southern restaurants.
not gonna lie, i just spent five minutes of this video screaming at ben for putting paprika and chili flakes in the gravy. you just use salt and pepper, dude! wtf?!
Cream Gravy:
3 heaping tablespoons flour
4 tablespoons bacon fat, or drippings from pan after frying steaks
2 cups cold milk
Kosher salt
Freshly ground black pepper - this is essential
I would guess this would be pretty close to what Lance grew up eating in Texas.
This is the gravy I grew up eating!
Oregano and cayenne? That lost me from the start - Texan here and flour, salt, pepper, onion and garlic powders is it. Maybe paprika if you're fancy...
Arkansas agrees.
Papricka and chili flakes do not belong! It's either sausage gravy or loads of black pepper! This gravy makes me cringe 😫
It does not look appetizing... sorry. Being from America gravy is white and has loads of black pepper
I'm born and raised in Texas by an American mother and a Scottish father. That looks delicious, but when you guys put in paprika and chili powder, and before Lance said it I thought the same thing: that is NOT white gravy. 😂 I'm sure it was wonderful though! You've inspired me to make CFS for my husband this week!
Yeah I wouldn't use paprika it gives a different flavour profile❤
Tom, I just got your book today, and could not believe it was a signed copy, thank you for being you
you cook everything in a skillet. a big ass, cast iron skillet
Bless his heart. That man acted like Tom should call that white gravy. The spice should come from black pepper. Traditionally a white roux is made using some of the fat the meat was cooked with. While the roux is extremely hot, milk is added while stirring with a whisk over heat. It is simply seasoned with salt and black pepper. A couple of hints... use less fat and flour than you think and use more milk than you would guess. Stir over medium heat until it is slightly less thick than you want to eat it. It will continue to thicken after it is removed from the heat. It should be thicker than a Béchamel. What was made in this video should have some gouda mixed in and be served in the South of France, but certainly not on chicken fried steak. PS... people that eat chicken fried steak more than once a month should never been seen in a speedo.
Ok I'm a Texan and I can tell you it all looks great EXCEPT that gravy!
Lance is right, it's supposed to be white country gravy lol.
As an American, I agree the white gravy needs to be white
Before Lance mentioned about the gravy, I was already thinking "why isn't it white?" Lol
very nice video
I tried it YOUR way. YOU win!
No going back now.
Thanks to my favorite chef/diver
Milk gravy with pork sausage bits is phenomenal with county fried steak. I’m from Georgia in the US. Add fluffy buttermilk biscuits and you have comfort food at its finest.
Brits trying to make chicken fried steak, loved it! And yes the gravy was yellow....prolly tasted good..
PLEASE DO A VIDEO OF YOU MAKING IT FOR LANCE!!!!!!
I've had country/chicken fried steak many times, a favorite dish! This looked really good! I don't think I've ever had a white gravy with butter added to it before, but I think I'll try it. Though Lance is right, it should be white! lol
Send my love to both of you from the state of Missouri!!
This is my favourite collaboration ever
As a Southern man that knows his way around the kitchen....I cringed a little when ya'll put oregano in the flour....but...when you put paprika and crushed red pepper in the gravy I almost had to walk away. Stick to salt and pepper....extra pepper in the gravy. You did however beat your meat quite well. LOL So I'll go thumbs up for the entertainment.
As a southerner of the U.S. .... DON'T OUT OREGANO IN FRYING FLOUR!!!! Herbs are more of a garnish afterwards. And wth is that gravy, that's not white gravy, use some of that oil, flour, milk and alot of black pepper
WHERE’S THE BLACK PEPPERR?!?!?! WHITE GRAVY MUST HAVE A METRIC TON OF FRESH CRACKED BLACK PEPPER!!!! I am a Texan myself and I am offended by this gravy.
FYI, Guys... growing up in NYC, we called it a "frying pan", too! I find it's cookbook publishers (apparently in the belief that it sounds more professional?) that use the term "skillet", not cooks themselves. As I recall, even Julia Child would typically simply say "a pan" in speaking. Also, Northern gravy is brown, turkey gravy is a slightly lighter brown. Southern cooks tend to prefer their gravy "White." That's not a joke. (Southerners: Please correct me if I'm wrong but, that's been my own experience, since my father's family was from Georgia.)
Keep the paprika out of the milk gravy, and you'll have a winner. BTW country gravy is milk gravy with sausage for over biscuits. (not cookies)
This was a fun Video... it truly highlighted the differences not only in British/American cooking and terms.... but also in the differences in America. As I am from the North (Minnesota) and I've never made a "white" gravy.... and I think Biscuits and gravy is totally gross. I think you made an EXCELLENT Chicken Fried Steak !!!
I forgot to say something in earlier comment.
A local restaurant had a breakfast buffet for years.
I would put scrambled eggs, pork sausage patties, home fried potato chunks (fried with onions), a biscuit (US biscuit), crumbled pork bacon on my plate.
I would then take white gravy and cover EVERYTHING on the plate. EVERYTHING.
Oh my gosh it is so good, crap it's making me hungry.
Tell Lance to take you to an American breakfast buffet, they are the best.
Chicken-fried steak? Check!
Mashed potatoes? Check!
Gravy? Gravy? ... Umm ... why does that look like a yellow cheese sauce? ...on the side?
Gravy is typically white with a bit of black pepper in it. And typically poured over the top of the steak & mashed potatoes, in my experience.
Overall looks delicious. Would have to check the gravy to see how it tastes and what its texture is like. The color makes me think cheese sauce more than "gravy." But, maybe it's just a trick of the paprika / red pepper flakes giving it a weird tinge?
I'm with Lance (because I'm American). No paprika. Country gravy (white gravy) is simply butter, flour, milk, salt pepper. Don't over complicate it.
The other distinction that sometimes comes up is that, where country-fried steak is flour-dusted and usually served with brown gravy and onions,chicken-fried steak is breaded with eggs and served with cream gravy. Recipes: Chicken Fried Steak with White Gravy.
Tom can take Tom out of Plymouth, but you can't take Plymouth out of Tom. IDEAL!!!!!! Proper Janner!!
I'm sure that gravy is amazing. Like, REALLY sure, not joking. However, as a Southern American, It should be white. Basic roux, with only salt and black pepper. My Father is from West Texas, my Mother is from North Carolina, and it is the same. We all currently live in Charleston South Carolina, and it is the same here. I understand preserving tradition, but there is a lot to be said for being adventurous. Thankfully, well respected Charleston Chefs have been playing with those boundaries in the last few years. Regardless, I love your UA-cam channel. I also subscribe to Jamie Oliver and Food Busker. Honestly, it's you, Busker, then Jamie. Don't tell Food Busker I said so, he seems a little soft. Hahaha.
Being from Texas, I agree with Lance, that’s not even close to cream gravy. Also, all those spices? No! Salt & Pepper...only. In Texas, we also like to use animal fat drippings (bacon grease) in the cream gravy...never butter. Blasphemy!!!
That Gravy would be MUCH better if the Fat was something like Bacon Fat.... at least thats the way I was taught here in Kentucky. But Ben didn't steer you wrong, except I wouldn't have used Paprika. I make what I call Southern Milk Gravy using only Salt and LOTS of cracked black pepper.
"Chicken-fried steak" means steak fried in the manner that one fries chicken. Lance is correct; one eats cream gravy with chicken-fried steak (or chicken-fried chicken breast), and it's white with flecks of black pepper. Your sauce looks like Thousand Island salad dressing (which is often used as the "special" sauce on some fast food chain hamburgers), i.e., pink. NB: fried chicken is bone-in and skin-on; chicken-fried chicken breast is boneless and skinless.
I am from Texas born and raised. Sorry guys but the gravy must be white. Hence the correct name "Cream Gravy". Authentically would be made with 2Tblsp bacon grease, 2Tblsp flour, 2 cups whole milk, salt and lots of black pepper. That gentlemen would be enough for one steak and mash as you call it, poured OVER the steak not served on the side. However overall I must say you all had a bloody good crack at it. Congratulations!
Ok now I am hungry...I haven't had this meal in 5 years. Guess what is for dinner!!! You can tell the Americans who are responding.. Chicken Fried Steak gravy is white. You can also make this with chicken (Chicken Fried Chicken) with mash and white gravy. Ok I have to run to the store now to get the fixings for dinner... I better not watch your videos before dinner any longer.. take care...
Country fried steak, make the gravy with some of the oil, flour, milk, and butter, and make it black peppered. It'll be white with black spots. Or you can go white sausage gravy. But paprika in the gravy just isn't right! I'm sure it's good, but it just ain't right! Lol.
I'm with Lance.... The "Gravy" should be white. And traditionally the only seasoning used is Salt and Pepper, in both the breading and Gravy.
A stick of butter is 8 tablespoons, which is a 1/2 cup, so 3 sticks is 1.5 cups.
The gravy should be white! We use way more milk. i think lance is referring to sawmill gravy, but a brown gravy is used on mashed potatoes and sawmill gravy is used on biscuits and other things. (but it's your choice, really)
We do call frying pans "skillets", it depends how southern you are. i use it interchangeably but mostly call a regular pan a 'pan', and a cast iron frying pan is specifically a skillet.
--me, from Virginia
I'm from San Francisco, and in California we don't eat gravy and biscuits for breakfast. Maybe it's a Texan thing? Also, we have brown gravy, we just don't eat it as much. And we do have brown eggs, so you should tell Lance that. Love you both! 😘
Im American and why have i never heard of chicken fried stake before this video!! i guess when u live close to the east coast people don't usually make home made fried steak/ biscuts/ white gravy/ most the things the cook down south :( We do put mounds of butter in EVERYTHING though. That will never change😈😈
I can't speak for the southern states, but in Oregon we have Chicken Fried Steak 2 ways- if it's breakfast you serve it with hash browns and white sausage gravy, if it's dinner you serve it with mashed potato and brown gravy. Both are incredible. ^_^ yours looked good, but I'm with everyone else- that "gravy" is all wrong. ;)
That gravy made me almost cry. While I may have a lot of British ancestors a long way back, every Southern US ancestor was ready to rise up in protest.
For proper gravy, you use spicy pork breakfast sausage as the base...you can add a bit of butter if you want, but you should have plenty of fat from the sausage. Then add the flour, black pepper, and salt (though not much, the sausage is already salty) and cook it all out. Then you add *whole* milk til it's a little looser than what you want the final product to be and simmer for about 10 minutes.
The chicken fried steak looked bangin, though the oregano was...weird. If you absolutely *have* to have an herbaceous element, I would use thyme, since it pairs much better than oregano with beef, but, again, I'd just skip it. Your other spices were pretty spot on.
Overall, I'd give it a 7 out of 10. The steak was a definite 10, but that gravy...
EDIT: Ok, in fairness, it *did* look like it tasted delicious, but Lance is definitely right. Should have been white, not yellow...looked like a cheese sauce. :)
This is an Olympic gold medalist cooking with one trained chef and a couple regular East London blokes
I mean, if you're from the south (or the Midwest I suppose?) white gravy may be the norm, but I'm from California and I'd literally never heard of it until I was 17 or 18 and made a friend from Oklahoma. It's more of a regional thing than an American thing. Rich, dark beefy gravy is also pretty uncommon here, but turkey and chicken stock based gravies were pretty common in my childhood. Just some food for thought 😛
Hi!.. when would be "Tom's Daily Plan" be available here in our country?.. but at least I've got to order "My Story".. 'can't wait for my copy!!..
Our (American) butter sticks are 1/2 cup, wrapped in paper graduated in table spoons so 8 graduation marks. If you ever used it you would band together to demand your butter to be packaged the same way. Also paprika doesn't belong in our white gravy, just mho.
Just for the record, what you made is ALMOST a butter gravy (used for turkey and chicken). For a white gravy (biscuits and country fried steak) lose the extra butter and add a ton of black and white pepper. Paprika in either? Just no.
Everything was going along well...UNTIL...the sauce, not the gravy, was poisoned with paprika and spices. It's just supposed to be a white gravy made with milk, flour, salt, and black pepper, but as usual, whenever you tell someone how something is supposed to be made, it's kind of a moot point, because if you enjoyed it, then its good, eh?
I agree with Lance... the gravy is supposed to be WHITE. And, calling our Biscuits savory isn't what we Americans would call savory. I make mine homemade and not from a can. I put quite a bit of butter and buttermilk in them and then my Gravy has butter in it but not as much as you put in. My potatoes have a bit of butter in them too. You always serve this with a green veggie, carrots and a salad. This is something I don't do often but I do it when we have friends/mates over and they ask for my "Country Fried Steak" which I fry in a cast iron skillet.
Ok, I am from Texas with a lot of experience eating/cooking Chicken Fried Steak. What you prepared looks inspiring and delicious, although it is not exactly how we prepare it! I copied the video so I can try your recipe. Lance is right: The gravy needs to be white to be Texan and it should be poured over the CFS and the potato mash (Texas: mashed potatoes). Great work, you guys.
I'm American and haven't ever had chicken fried steak. Or white gravy. Gravy is brown. That looks good, but I agree with Jamie. It's sauce. Huge differences between southern and northern cooking!
Oh Tom as a Texan myself I'm with your hubby. The gravy has to be white and no paprika. Only black or white pepper but traditionally black pepper. It still looked good though.
I don't believe Lance being from Texas puts paprika in a white gravy. I'm from Fort Worth, Texas and lived and visited other parts of Texas and I've never had white gravy with paprika.....it's no longer white then, now is it?
A skillet is usually a cast iron skillet which is what you typically use to cook chicken fried steak. (Btw, you don't actually clean then, maybe a little soap and water but you want it to stay seasoned from the cooking grease so no serious washing and never put one in the dishwasher.) It's CREAM gravy, not WHITE gravy. You should be making the gravy using the drippings from when you cooked the steaks OR bacon drippings that you keep in a crock on the side of the stove from when you make bacon. A traditional cream gravy is flour, milk, black pepper, salt and the drippings from the steaks or bacon grease from the crock of bacon drippings you keep next to the stove top. Paprika isn't typically added to cream gravy. The moment you start adding paprika and/or chili flakes you run the risk of it being something other than a traditionally southern cream gravy. As to the color of the gravy, it may sometimes be more brown depending on your bacon drippings and if you use a whole wheat flower that is slightly darker than all purpose. I think the gravy in this video is sort of orange-yellow because of the paprika. You have to ladle that gravy over the steak AND the mashed potatoes! You can't have it in a dish on the side! Be brave and drown that steak! bBTW, biscuits, especially in the south, should be light and fluffy. If I recall, a scone is much denser and dryer than a biscuit, also much flatter.
The steak and the mash are on point; the gravy, while it would taste excellent, should NOT have had the paprika in if you were going for a classic cream gravy. (Admission of heresy: I am a native Texan, but my CFS gravy is often downright brown. I can never resist making a medium roux instead of a blonde one.)
Also, for heaven's sake, don't be wasteful! Use the leftover dredging flour from the steaks to make the gravy. That was the point of it, originally: to use up leftover ingredients so nothing would be thrown out and wasted.
Butter comes 4 sticks to a pound. One stick is a 1/2 cup or 8 tablespoons. The gravy would just have butter, flour, slat and pepper. Otherwise looked great. I really enjoy watching your channel.
Am no britt nor yankee, so for me chicken fried is just what you eat at greasy spoons in Texas. Tried the recipe today. Tasted great. Personally, I don't care what the colour of the gravy is. Mine was a bit pink from the fresh spices.
Just I found your quantities for the batter are a tad oversized. 100g west flour was plenty and 40g maize flour too.
I'll keep the recipe in my book. I'll do it next year again I guess.
Gravy shouldn't be orange, I'm afraid. Lance is right...white, please.
The gravy should be white. To amp it up add ground American pork breakfast sausage (Fennel, sage, rosemary, thyme, garlic, and smoked paprika) to the gravy and use that for the fat content instead of butter. Mmmmm.
I'm from [place in America] and [something about the gravy] is wrong!!!!!!!#?
The sauce sounds good for something else.
Chicken Fried Steak has white gravy.
How I make white gravy.
Cover bottom of cast iron skillet in oil, add flour, a pinch of salt & black pepper. No other ingredients allowed.
Heat on medium. Stir skillet contents until golden to dark brown, add milk a bit at a time until gravy is the consistency of thickened soup (you may need to add more flour).
Turn off heat and cover skillet with lid until ready to eat.
Meat prep is about the same as I do it.
You did a good job for someone across the pond, LOL