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May 06, 2007

Chicken Fried Steak And Gravy

Chicken Fried Steak And Gravy

2 pounds of round steak, about 1 inch thick
2 large eggs
2 tablespoons of milk
1/4 cup of unbleached Flour
Salt and black pepper, to taste
2 tablespoons of butter
For the gravy:
1 cup of milk
1 cup of water
1/4 cup of flour
Salt
Black Pepper

Cut the steak crosswise into 4 serving pieces
and pound each piece to a thickness of about
1/4 of an inch. In a large plate, beat the milk
and eggs together, in a second plate combine the
flour, salt, and the black pepper. Dip each piece
of steak first into the egg mixture and then into
the flour mixture, coating completely. Shake each
piece gently to remove the excess flour. Melt
the butter in a skillet, using medium heat and
fry the steaks, two at a time, for about 5 minutes
on each side or until golden brown.

For the gravy:

Pour off all but about 4 tablespoons of the
drippings from the skillet. Over medium heat,
slowly stir in the 1/4 cup flour, stirring
constantly. Combine the 1 cup milk and 1 cup
water and slowly add to flour mixture, stirring
constantly to loosen the brown pieces left on the
skillet from frying the steak. Add salt and black
pepper to taste and raise the heat to bring to a
boil. When bubbly, lower heat and continue to stir
until the gravy reaches the desired thickness.

Serve the steak and gravy with cat head biscuits
and mashed potatoes.

From the cookbook "Cat Head Biscuits And
Garlic Fried Chicken"

Posted by Willie Crawford at May 6, 2007 02:25 PM

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