Serves: 5
Total Calories: 691

2 pounds top beef round steaks
salt and pepper
2 cups flour
shortening or cooking oil
2 tablespoons water
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Cream Gravy:
3 tablespoons pan drippings
2 tablespoons flour
2 cups milk
salt
freshly ground pepper

Slice steak 1/3 inch thick and cut into serving pieces. Pound pieces on both sides with a meat hammer until about 1/4 inch thick. Salt and pepper pieces and thoroughly dredge both sides in flour. (A modern variation is to first dip the steak slices in well-beaten egg and then dredge in flour.)

Heat 1/4 inch of shortening or cooking oil in a black skillet. Shortening is hot enough when a pinch of flour will sizzle when dropped into the skillet. Place steak in skillet and allow to slowly brown; do not turn until flour has browned to the point where it won’t stick to skillet. Then turn the pieces and brown on other side. Cover skillet with tight-fitting lid, turn heat to low, and cook 10 minutes. Add 2 tablespoons water, cover with lid, and cook another 10 minutes. Remove to serving plate and place in low-heat oven to keep warm.

True chicken-fried steak must always be served with Cream Gravy. At the table, generously ladle gravy over homemade biscuits and even certain vegetables, such as green beans. Try it and see how you like it!

Creamy Gravy:
Scrape up brown bits in skillet and heat the pan drippings. Stir in flour and blend thoroughly, cooking over low heat until lightly browned. Slowly add milk, stirring constantly until smooth. Add salt and pepper to taste, and cook 5–7 minutes, depending on desired thickness.

Nutritional Facts:

Serves: 5
Total Calories: 691
Calories from Fat: 253

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