Chicken Fried Steak with White Pepper Gravy

Chicken Fried Steak with White Pepper Gravy
Chicken Fried Steak with White Pepper Gravy

My mother made cube steak sometimes when we were kids, but wasn’t one for sauces, so I wasn’t introduced to white pepper gravy until I began ordering it at diners. I liked nothing better than going to a greasy spoon diner after a night out with friends if we’d been imbibing, or as a recovery measure the morning after when I was in college and law school. I love diner food, and was disappointed in the lack of good diners in New Hampshire when I moved here. Now that the food allergy apocalypse has hit, even the mediocre diners here are off limits.  But this recipe takes care of those diner food cravings for me.

Chicken Fried Steak with White Pepper Gravy

Chicken Fried Steak Ingredients:

  • 1-2 cube steaks
  • 1/4 cup of sorghum flour
  • 1/4  cup of garbanzo bean flour
  • 1 Tablespoon of Montreal Steak Seasoning (see recipe in link, I have to use homemade) 
  • 2 Tablespoons of aquafaba (you’ll need 4 Tablespoons if you make 2 cube steaks)
  • 2-3 Tablespoons of bacon fat, lard, or other safe for you cooking oil.

White Pepper Gravy Ingredients:

  • Drippings from frying Chicken Fried Steak
  • 1/4 cup of sorghum flour
  • 1 cup of cashew milk  or other safe for you non-dairy milk
  • 1/4 to 1/2 cup of water depending on how thick you like your gravy
  • 1/4 teaspoon of black pepper (you may want to add more or less to taste)
  • 1/4 teaspoon of salt ( you may want to add more or less to taste)

Chicken Fried Steak Instructions:

Place 1/4 cup of sorghum flour, 1/4 cup of garbanzo bean flour, and the Montreal Steak Seasoning in a large shallow dish that will allow you to coat the cube steak easily.

Sorghum flour, garbanzo bean flour, and Montreal Steak Seasoning
Sorghum flour, garbanzo bean flour, and Montreal Steak Seasoning

Mix the sorghum flour, garbanzo bean flour and Montreal Steak Seasoning together until they are well combined.  Place the aquafaba in another large shallow dish that will  allow you to coat the cube steak easily.

Aquafaba
Aquafaba

Place your bacon fat, lard, or safe oil in a skillet, and place the skillet on a burner over medium heat.

While your fat/oil heats, take your cube steak and coat it in the aquafaba.

Cube steak coated in aquafaba
Cube steak coated in aquafaba

Then dredge the cube steak in the flour mixture.

Cube steak after first dredge in flour mixture
Cube steak after first dredge in flour mixture

Place the cube steak in the aquafaba again and recoat it, and then re-dredge the cube steak in the flour mixture.

Cube steak after second dredge in flour mixture
Cube steak after second dredge in flour mixture

Once your fat/oil is hot, place the steak in the skillet.

Cube steak cooking in skillet
Cube steak cooking in skillet

Cook for 3-5 minutes each side (depending on how hot your burner is), making sure the internal temperature reaches 160ºF, and until the coating is a lovely golden brown.

Cube steak with golden brown coating
Cube steak with golden brown coating

White Pepper Gravy Instructions:

Remove the skillet that you cooked the Chicken Fried Steak from the heat and to allow it to cool down a bit.

Mix 1/4 cup of sorghum flour with cashew milk, 1/4 cup of the water (you can add more later if the gravy’s too thick), black pepper and salt, together in a mixing bowl, until well combined.

Place the skillet back on the burner with the drippings from cooking the Chicken Fried Steak still in it.  Pour the flour and cashew milk mixture over the drippings, while whisking constantly over low heat, until the gravy thickens.

White Pepper Gravy after it thickens
White Pepper Gravy after it thickens

Add more water if the gravy is too thick, whisking to incorporate the water, and add more salt and pepper to taste if necessary.  Spoon over your Chicken Fried Steak and enjoy!

Chicken Fried Steak with White Pepper Gravy
Chicken Fried Steak with White Pepper Gravy
Chicken Fried Steak with White Pepper Gravy
Print Recipe
A great dish for when you miss diner food.
Servings Prep Time
1-2 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
1-2 people 10 minutes
Cook Time
20 minutes
Chicken Fried Steak with White Pepper Gravy
Print Recipe
A great dish for when you miss diner food.
Servings Prep Time
1-2 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
1-2 people 10 minutes
Cook Time
20 minutes
Ingredients
Chicken Fried Steak Ingredients
  • 1-2 cube steaks
  • 1/4 cup sorghum flour
  • 1/4 cup garbanzo bean flour
  • 1 tbsp Montreal Steak Seasoning (see recipe on our blog)
  • 2 tbsp aquafaba
  • 2-3 tbsp bacon fat, lard, or safe for you oil
White Pepper Gravy
  • Drippings from frying Chicken Fried Steak
  • 1/4 cup sorghum flour
  • 1 cup cashew milk or other dairy free milk
  • 1/4 to 1/2 cup water
  • 1/4 tsp ground black pepper
  • 1/4 tsp salt
Servings: people
Instructions
Chicken Fried Steak
  1. For Chicken Fried Steak, place 1/4 cup of sorghum flour, 1/4 cup of garbanzo bean flour, and the Montreal Steak Seasoning in a large shallow dish that will allow you to coat the cube steak easily. Mix the sorghum flour, garbanzo bean flour and Montreal Steak Seasoning together until they are well combined. Place the aquafaba in another large shallow dish that will allow you to coat the cube steak easily.
  2. Place your bacon fat, lard, or safe oil in a skillet, and place the skillet on a burner over medium heat. While your fat/oil heats, take your cube steak and coat it in the aquafaba. Then dredge the cube steak in the flour mixture. Place the cube steak in the aquafaba again and recoat it, and then re-dredge the cube steak in the flour mixture. Once your fat/oil is hot, place the steak in the skillet. Cook for 3-5 minutes each side (depending on how hot your burner is), making sure the internal temperature reaches 160ºF, and until the coating is a lovely golden brown.
White Pepper Gravy
  1. Remove the skillet that you cooked the Chicken Fried Steak from the heat and to allow it to cool down a bit. Mix 1/4 cup of sorghum flour with cashew milk, 1/4 cup of the water (you can add more later if the gravy's too thick), black pepper and salt, together in a mixing bowl, until well combined. Place the skillet back on the burner with the drippings from cooking the Chicken Fried Steak still in it. Pour the flour and cashew milk mixture over the drippings, while whisking constantly over low heat, until the gravy thickens. Add more water if the gravy is too thick, whisking to incorporate the water, and add more salt and pepper to taste if necessary. Spoon over your Chicken Fried Steak and enjoy!
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