Name: Chicken-Fried Steak with Cream Gravy
Yield: Serves 4.
Ingredients: 1 1/2 pounds Swiss steak or cube steak, no more than 1/8 inch thick; 1 1/2 tsp. kosher salt, plus more to taste; 3/4 tsp. freshly ground pepper, plus more to taste; 1 1/4 cups plus 2 Tbs. all-purpose flour; 2 1/2 cups whole milk; 2 large eggs; Canola oil for frying

Chicken-Fried Steak with Cream Gravy

Back in the day, Swiss steak was a supermarket staple. You would pick out a round steak and the butcher would put it through the “Swissing” machine, a contraption that perforated the tough meat to tenderize it. Nowadays, Swiss steaks, sometimes labeled “cube steaks,” are harder to find, but this dish makes the search worthwhile.

By williamssonoma · From Open Recipes · 7 ingredients

Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Chicken-Fried Steak with Cream Gravy

Serves 4.

Ingredients

1 1/2 pounds Swiss steak or cube steak, no more than 1/8 inch thick
1 1/2 tsp. kosher salt, plus more to taste
3/4 tsp. freshly ground pepper, plus more to taste
1 1/4 cups plus 2 Tbs. all-purpose flour
2 1/2 cups whole milk
2 large eggs
Canola oil for frying

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

1057Calories

54 gProtein

43 gFat

109 gCarbs

What these numbers assume: 7 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Beef	100g cooked	250
Milk	1 cup (244ml) whole	149
Olive Oil	1 tbsp (14g)	119
Egg	1 large egg (50g)	78
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By williamssonoma. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Flour + milktop 14% of all pairs

Smell alikelow

Cooked together78,219 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + eggtop 15% of all pairs

Smell alikelow

Cooked together106,462 recipes

Shared aroma: isobutyraldehyde (malty, green).
Milk + eggtop 18% of all pairs

Smell alikemoderate

Cooked together88,785 recipes

Shared aroma: 2-nonenal (fatty, green).
Milk + canola oiltop 18% of all pairs

Smell alikemoderate

Cooked together472 recipes

Shared aroma: 2-nonenal (fatty, green).
Pepper + canola oiltop 19% of all pairs

Smell alikemoderate

Cooked together1,125 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).

Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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