How to Make Slurry for Smothered Chicken Fried Steak Recipe

Video Transcript

"This is David for Expert Village and we are going to be making some country fried steak. So now we added the beef broth into the pot we are going to thicken this up to what we call a slurry. It is almost like a roux. So in this case you can take some of the beef broth back out or you can just use water in this case. We want to use about a quarter of a cup here. Just put in the side you don't want to put flour directly into this otherwise it is going to make lumps. So you just want to add a little bit of flour to the water, a couple of teaspoons. We would grab our whisk, we would go ahead and mix this together. It is going to make almost like a paste for you here so when it goes in the hot liquid, this is cold liquid when it goes into the hot you are not going to get all of these lumps in. So this is going to make a instant gravy which is just awesome. So just go ahead and pour it right in. When it comes back up to a boil again you are going to get a nice thicker sauce to this. This is going to be the base for your steak. I can see that already getting thicker."