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Volume III
July 13, 2012

Weekly Home / Recipe Center

Chicken Fried Steak

Serves 6


1 1/2 pounds beef round steaks, cut in pieces
1 egg, beaten
1 tablespoon milk
1/4 teaspoon pepper
1 teaspoon salt
1 cup crushed saltine crackers
1 tablespoon oil
1/2 cup water
1 1/2 cups milk
6 tablespoons flour

Pound beef slices to flatten and tenderize. Mix egg and tablespoon of milk in a pie pan. Combine seasonings, 4 tablespoons flour and crackers. Dip meat slices in eggmilk mixture, then in crushed crackers. In a large skillet, heat oil and cook meat on medium-high for 5 minutes on each side to brown. Add water and cover. Lower heat to medium-low and cook slowly about 11/2 hours or until fork tender, adding more water as necessary. Remove meat to platter. Increase heat to medium high and stir with heavy spoon, removing any crust from bottom of pan. Whisk in remaining flour until smooth. Slowly pour in milk, whisking until gravy is thick and smooth. Add more salt and pepper if needed. Strain to remove any lumps. Spoon over meat.

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