(aka Chicken Fried Steak) Printer Friendly Version
1 pound (0.5kg) of round steak
1 cup/226g flour
1/2 tsp. salt
1 tsp. pepper
1 egg
1 cup/ 237ml milk
Oil for frying
Gravy
3 tbs seasoned flour
2-2 1/2 cups/475-600ml milk
Mix flour, salt and pepper and put in a pie pan or other wide container for dipping.
Cut steak into four pieces.
Tenderize the steak by pounding.
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You can use a tenderizing hammer, if you wish, sprinkling some of the seasoned flour over it to help season and prevent the hammer from sticking.
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You can put plastic wrap on top and bottom and use a flat-edged hammer or any flat, blunt object.
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You can do it the old-fashioned way and sprinkle the meat with flour and pound on it with the edge of a saucer.
Combine milk and egg in a pie pan or other wide container for dipping.
Coat the meat in flour.
Dip in the egg and milk misture.
Return to the flour mixture and coat thoroughly.
You want about a half inch of oil in your skillet to fry the steaks. Heat it to smoking (some say 360°F/182°C.
Carefully place the steaks into the pan, preferably using tongs or a long fork to avoid splashing hot grease on yourself and around the kitchen. There will be splattering.
Brown steaks on both sides and remove from oil.
I prefer to put the steaks on a cooling rack plced on a plate or platter to allow the steaks to drain. Put the plate/platter into a warm oven while you make the gravy.
Pour out all but a maybe a couple of tablespoons of gravy, enough to line the bottom of the skillet well.
Throw in three tablespoons of the seasoned flour mixture and brown it in the grease, making a a sort of roux.
Slowly whisk or stir in the milk.
Heat the gravy until it bubbles and begins to thicken.
Serve the steaks smothered in gravy with mashed potatoes and green beans for a typical Texas "Blue Plate Special".
