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Chicken Fried Steak With Gravy |
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Serves: 4 Print this Recipe1 pound beef round steaks 1/2 -inch thick Salt and freshly ground pepper 1 egg 1/3 cup milk All-purpose flour Vegetable oil or solid shortening * Part two. 3 tablespoons flour 2 cups milk Salt and freshly ground pepper to taste Trim fat and gristle from meat. Place between slices of waxed paper and pound with meat mallet until fibers are broken down and meat is thinned. Cut into pieces about the size of your palm. Season both sides with salt and pepper. Beat egg and milk together lightly. Pat flour into meat, dip into egg, then into flour again. In a large heavy skillet, heat 1/4 -inch oil or shortening to 400° F. Place steaks in hot fat; turn heat to low (about 310° F). Cook 5 to 10 minutes on first side or until golden brown. Turn with spatula; cook 10 minutes on other side until browned. Drain on paper towel and keep warm in oven while making gravy. Note: If you prefer a lighter crust, omit egg. Steak Gravy: *Pour off fat from skillet, leaving thin film on bottom. Add flour; cook, stirring, over medium-high heat until browned. Add milk all at once; continue to cook, stirring, until gravy thickens and is reduced. Taste for additional salt and pepper. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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